** Executive Sous Chef**

Location * Summary

* Description

* Skills

Summary **Executive Sous Chef** Salary Competitive salary Schedule Full Time Experience Minimum 3 years of experience Location Category Premium Casual Cuisine Mexican **Executive Sous Chef**

Lead and ma nage all restaurant operations following the leadership of the Head Chef to offer a worl d-class culinary experience, e nsure concept vision and TFG standards are executed consistently. Demonstrate that employe es are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef . Seek out opportunities to communicate ThinkFoodGroups vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always making it happen, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Responsible for maintaining a current and valid Food Service Manager certification in the State of employment. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. **Skills & Knowledge** Position requires a minimum of 3 years of sous chef experience and 5 years of kitchen experience . Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees performance in a fair and consistent manner. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurant s. Abilities & Working Conditions Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Experience Minimum 3 years of experience Location Skills Fast-Paced Experience By applying you confirm you have these skills. Experience **Minimum 3 years of experience** Your profile is almost ready, stand out by polishing and completing your profile %