Executive Sous Chef

Job Summary:
The Executive Sous Chef is responsible for overseeing the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen. Assists in executing the menu, ensuring a high level of performance, guest satisfaction and profitability. Capable of maintaining the highest professional food quality and sanitation standards.

Essential Duties and Responsibilities:

· Lead the team in food preparation to produce food consistently of high quality, taste and presentation

· Responsible for the food quality throughout the process using HCAPP practices

· Assist in training the kitchen and restaurant staff on the proper methods of food preparation, handling and storage.

· Assists in managing the day-to-day operations in the kitchen

· Establishes goals for the kitchen and anticipate trends, enact approved profit-oriented and cost saving ideas and activities

· Establish and require strict adherence to health department and restaurant food handling guidelines.

· In conjunction with the Executive Chef, develop special menus and create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menu items.

· Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems.

· Complete daily food orders based upon events and projected levels of business.

· Conduct regular inspections on the entire kitchen and act promptly to correct deficiencies found during inspection

· Operates within the assigned budget and operating expenses and controls labor cost

· Ability to interact positively with supervisor, management, coworkers to promote a team effort

· Ability to produce a high volume of work in a timely manager which is accurate and complete and of high quality

· Remains aware of current development, methods and trends in culinary arts. Researches and introduces new products

· Assists with customer relations and problem solving. Makes an extra effort to help guests and displays patience and understanding with interacting with guests who may have a problem

· Effectively and appropriately uses own time and organizational, human, financials equipment and supply resources

Qualifications:

· Proficient understanding of professional cooking and knife handling skills

· Must be able to speak read and understand intermediate level cooking directions

· Commitment to quality service and food and beverage knowledge

· Understanding and knowledge of safety, sanitation and food handling procedures

· Ability work in a team environment and to work calmly and effective under pressure

· Must be able to work nights, weekends and some holidays

· Must have problem solving abilities, be self-motivated and organized

· Takes pride in the workplace as demonstrated by keeping area neat and tidy and

· Encourages and promotes positive behaviors in coworkers

· Takes ownership for the job by maintaining efficiency and quality of work and showing accountability for all functions of the job

Physical Demands:

· Be able to work in standing position for long periods of times

· Ability to move, transport food carts, equipment and supplies

· Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally life/move 50 pounds

· Capable of working in extreme hot or cold environments

Education/Experience Required:

· Degree from accredited college specializing in Culinary Arts or Food Service preferred

· Serve Safe Manager certification

· Previous kitchen management/supervisory experience

· Basic computer knowledge

Job Type: Full-time

Pay: $50,000.00 – $75,000.00 per year

Physical Setting:

• Fine dining restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Overtime
• Weekend availability

Ability to commute/relocate:

• Rosemary Beach, FL 32461: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: One location