At STARR Restaurants the Executive Sous Chef is a leader in one of the most dynamic and diverse collection of high-end, high-volume restaurants in the country. With a proven commitment to excellence, STARR Restaurants has been the recipient of awards and recognition including two 2017 James Beard Awards. The Executive Sous Chef supports the Executive Chef and the General Manager in developing and operating a cost-effective operation of a clean and safe kitchen, while producing food of the highest quality, executed in a timely and consistent manner. The Executive Sous Chef works as part of the management team of the restaurant to build sales and grow the business.

ESSENTIAL RESPONSIBILITIES:

Leadership

• To create and maintain an upbeat, productive and educational environment in the kitchen
• Participate in and appropriately analyze every P&L meeting and develop an action plan and follow through on the plans.
• Consistent decisions must be made which are in the best interest of the guest, the employees and the company.

Build the Business

• Increase guest satisfaction through great food quality standards.
• Create and maintain a menu that is appropriate for the concept and creative.

Build the Team

• Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
• Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
• Maintain accurate employee files and proper documentation.

Drive for Results

• Collaborate with the Executive Chef to proactively research, develop and implement innovative food ideas/concepts and new or revised menu/recipe items to increase individual restaurant's profitability
• Coach the teams on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Improve cost structure by improving BOH operating efficiency through maximizing the productivity of the staff, developing new procedures or streamlining processes; including receiving, preparation and cooking procedures, kitchen designs, and menu mix optimization