If you love saying YES and enjoy engaging with the community by leading with ART 21c is the perfect place for you.

Title: Executive Sous Chef

Profile: An Executive Sous Chef has worked very hard to get where he/she is and a new sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Executive Chef for the line cooks. Not only is the Executive Sous chef directly responsible for being proficient at every station and facet in the kitchen, a sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding what the positions above them do to keep the wheels turning. The Executive Sous Chef is one of the key positions in the kitchen.

Reports To: Director of Food and Beverage Operations and Property Chefs

Responsibilities/Duties:

• Traveling to all 21c properties to cover Sous Chef duties as needed.
• The ability to be multifaceted, have eyes all over the place.

Existing properties:

• Learn the strengths and weaknesses of line team you are supervising, know what you can delegate to who, when to do it, have expectations of their finished product.
• Make yourself available to assist team with recipe techniques, station prep and to answer any questions they may have.
• Relay important information about the day service for the team as they arrive, such as menu changes, station assignments and private events.
• Maintain communication with both property EC and Sous team regarding any feedback, concerns etc.
• Makes sure stewarding teamf is following their opening, closing, and mid service side work. Coordinate with CDC/EC on supervision of stewarding department.
• Maintains clean and organized walk-ins & dry storage area.
• Is aware of food and labor costs and makes efforts to control these in their particular service periods.
• Is abreast of all menu changes, regardless of service period.

Openings:

• Work with EC to train Sous on 21c SOP's
• Work with EC/Sous on hiring and training of hourly teammates
• Provide feedback and guidance on line sets, menus, general service during menu testing and test meals
• Make yourself available to assist line staff with recipe techniques, station prep and to answer any questions they may have.

Job Requirements:

• Ability to work flexible hours (nights, weekends).
• Ability to travel to multiple properties as needed
• Responsible, dependable, punctual.
• Strong communication skills; must be able to speak, read, and understand English.
• Clean and professional appearance.
• Must be able to show enthusiasm for cooking and the restaurant.

21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm