Executive Sous Chef

Sous Chef Duties and Responsibilities

Lead the Brigade Team on the Line During Active Service

Anchor the stations to create and produce upscale food at high volume with proper timing, consistency and quality

Assist with maintaining the targeted food cost percentage

33 % drive monies to the bottom line

Assist with maintaining the targeted labor cost percentage

12.5 % drive monies to the bottom line

Be the Leader of the Crew, never status quo

Set the standard, lead by example

Hire, train and develop a strong kitchen team

Establish reviews and outline goals, monitor

Hold staff meetings with chef daily and weekly

Adhere to the standards and specifications set forth

Standards:

Order book with established par stock for all vendors

Receiving procedures for all stock

Order guides for all vendors with current pricing

Weekly physical inventory (should be less than weekly purchases)

Weekly (daily) declining food budget

Weekly (daily) declining labor budget

Weekly Financial Spreadsheet tracking food and labor for fiscal year

Weekly schedule of employees based on forecast

Daily prep sheets to maximize efficiency and minimize waste

Sanitation guidelines and laws

Understanding and implementation

Working knowledge on daily basis

Specifications:

Highest food standards as set forth in recipes and photos

Purchasing items to spec quality

Proper portioning and usage

Delivers consistency on every item every time

Creative specials to improve bottom line

Working relationships with all areas of management

Working together for a common goal

Respectful working relationships with all of staff

Earn respect do not demand it

Problem Solver

Humble and Willing to Learn

Handle Staff with Discipline and Rewards

Respect for himself and his facility

Education and development of oneself Employment Type: Full Time

Salary: $52,000 - $70,000 Annual

Bonus/Commission: Yes