Executive Sous Chef

Description

Iconic, Detroit based restaurant, Slows Bar BQ is growing. We are seeking a highly motivated and experienced leader to join our fast paced, high volume kitchen team. Our ideal candidate possesses a strong leadership background and ability to multi-task and adapt quickly. The Executive Sous Chef has a thorough understanding of the importance of a strong company culture and excellent team morale and continuously works to develop and improve our culture while managing the kitchen team. Strong candidates have experience managing large scale production and leading teams of cooks to achieve daily goals while maintaining a clean and organized workspace.

Summary of Position

Directly responsible for all kitchen functions and assigned tasks, including: food purchasing to budget; maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, portion and cost control in our high volume operations.

Duties & Responsibilities

Ensure that all food and products are consistently prepared and served according to the standardized recipes and guidelines, portioning, cooking, and serving standards.

Adhere to purchasing and labor budgets.

Works in tandem with the Executive Chef to make employment and termination decisions including interviewing, hiring and disciplining kitchen personnel as appropriate.

Provide orientation of company and department rules, policies and procedures and training of new kitchen team members.

Provide continuous feedback and constructive coaching to improve team effectiveness and morale. Record check-ins in files for later reference.

Lead by example to ensure guest service standards and efficient, on-budget operations by working any station as needed.

Prepare all required paperwork, including forms, performance reviews, memos to file, reports and schedules in an organized and timely manner.

Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Perform weekly and monthly inventory stock counts and daily per shift hot counts. Ensure accuracy.

Maintain daily shift logs

Communicate consistently with upper management.

Works hands on in all units and off-site operations as needed.

Maintains on-going communication with unit Chef’s and Kitchen Managers.

Requirements

A minimum of 5 years’ experience in varied kitchen positions including food preparation, line cook, and expediter. Prior high volume service and catering experience preferred.

Strong computer/technology skills are required.

Current ServSafe Foodservice Manager Certification is required.

At least 2 years’ experience in a similar Leadership/Management capacity.

Must be able to communicate clearly with managers, kitchen staff, and guests.

Be able to reach, bend, stoop and frequently lift 70 pounds.

Be able to work in a standing position for long periods of time.

Benefits

Health Care Plan (Medical, Dental & Vision)

Paid Time Off (Vacation, Sick & Public Holidays)