EXECUTIVE SOUS CHEF

We are currently seeking an Executive Sous Chef for our fine dining restaurant client in Oxnard, Tierra Sur Restaurant at Herzog Wine Cellars. Restaurant is closed Friday and Saturday and is open Sunday through Thursday. If interested, please email your updated resume ASAP.

SUMMARY:

The Executive Sous Chef is responsible for management of the kitchen and supervision of the culinary team. The Executive Sous Chef reports to the Executive Chef. This position involves full-time supervision and direction of food production and ensuring preparation is at the highest level of quality and presentation. 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following (other duties may be assigned to meet business needs):

• Supervise the day-to-day operations of the fine dining experience 
• Train and supervise culinary team, including without limitation the Garde Manger, Grill, Meat, Fish & Prep Cooks, in the proper preparation of menu items, equipment and safety measures.
• Supervise and monitor Kosher practices of food by all kitchen staff
• Evaluate staff performance, give guidance and discipline as necessary to promote quality products
• Visually inspect, select, and use only the freshest food products of the highest standard in the preparation of all menu items
• Knowledgeable in and able to employ math skills for accurate completion of complex recipes
• Supervise production flow and make adjustments to adhere to control procedures for cost and quality
• Supervise to ensure proper receiving, storage (including coverage, labeling, dating and placing items in proper containers of kitchen and service
• Ensure that all equipment in the kitchen is clean and in proper working
• Assist in supervising staff to manage and monitor wage and hour practices and use of overtime
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line

• Effective in leadership and people management.
• Able to assess priorities and multi-task as needed
• Able to work under pressure and deal with stressful situations during busy periods.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:Bachelor degree preferred. Culinary degree required. Minimum 3 years of culinary management experience required.

Knowledge / Skills:Must be knowledgeable in and able to read and employ math skills for accurate completion of complex recipes. Must have exceptional communication skills with a passionate, strategic and innovative mindset. Self confident, proactive and able to prioritize in order to make effective decisions. Advanced knowledge of the principles ad practices within the Food & Beverage/Hospitality profession.

Physical Demands:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be capable of standing and walking for extended periods.
• Must be able to twist, stoop, squat, reach above shoulder level and crouch on a frequent basis. Must be able to use proper techniques to lift 25 pounds. The ability to follow directions with emphasis on safety is extremely important.
• Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.
• Frequently works with sharp knives and utensils.
• Able to operate the following kitchen equipment: stoves, grills, fryers, and other utensils

Full-time employee benefits of being employed with Tierra Sur –

• Eligible for Medical, Dental and Vision on the 1^st of the month following 60 days of employment
• You will be eligible to participate in the 401K plan on the first day of the month following your first day of employment if you are over the age of 21. Employer contributions are made weekly once you have worked for the company for one year. Employer contributions are based on the percentage that you contribute, not to exceed 4%. Profit sharing is at the discretion of the employer.
• Eligible for 16 hours of Vacation
• Eligible for 24 hours of Sick Leave