The Executive Sous Chef is primarily responsible for serving as the second in command of the kitchen. This individual will assist the Executive Chef in preparing and supervising all food production for dining, events, and functions at the restaurant. They will help supervise all kitchen employees and ensure that all food quality standards are met within budgetary parameters. 

Duties and Responsibilities 

· Ensures that all employees working in the Back of House operations (BOH) are performing to the standards set by the Executive Chef 

· Maintains financial and labor percentages set by Executive Chef 

· Prepares and instructs others to prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking. 

· Assumes responsibility for quality of products served. 

· Consistently follows standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. 

· Ensures sufficient levels of food products at line stations to assure a smooth service period. 

· Maintains a clean and sanitary workstation area including tables, cooking equipment, and refrigeration equipment. 

· Facilitates employee meetings and brings suggestions for improvement. 

· Prepares as well as supervises kitchen staff responsible for all daily items to ensure that all cooking methods, garnishes, and portions sizes are followed per standardized recipes. 

· Assists the Executive Chef with completion of inventories, cost control and food waste monitoring and reduction. 

· Assumes full responsibility of all culinary operations in the absence of the Executive Chef.

· Assists the Executive Chef with the supervision and training of all kitchen employees, ensuring that all sanitation and safety procedures are followed and maintained. 

· Consistently maintains and checks standards for quality, cost, eye appeal, and flavor. 

· Assists Executive Chef in weekly scheduling to ensure proper staffing levels to maximize profitability while ensuring that maximum production is achieved. 

· Makes recommendations and inspects all equipment to ensure safety and cleanliness. 

· Works in any station or completes all duties as assigned by the Executive Chef. 

· Works with the front of the house staff. 

· Assists in the ordering, receiving, storing, and handling of all food 

· Reports member and guests’ feedback to the Executive Chef and any actions that may have been taken. 

Qualifications 

· Culinary Degree is preferred 

· Passionate about food

· Strong communication and leadership skills. 

· Possess a positive attitude and be a problem solver. 

· Ability to work a flexible schedule including nights, weekends, and holidays. 

· Ability to frequently lift/move up to 50 lbs. and occasionally lift/move up to 100 lbs.