STK Steakhouse is the global leader in Vibe Dining. Withenergetic, high-end restaurants and bars in cities like Las Vegas, New York,Miami, London, and many more we take pride in our ability to execute anunforgettable experience for our guests no matter the occasion!

Apply now to join the world of VIBE DINING as a key part of theguest experience!

We are always looking for individuals that are looking to Growand Develop as new opportunities continue to be available in this expandingcompany.

Job description

We strive for a premier culture that encompasses teamwork,collaboration, and values. There is a passion in everything we do, and we arelooking for people with similar attributes. Get started on a career path as weare always looking for individuals that are looking to grow and develop as newopportunities continue to be available in this expanding company.

EXECUTIVE SOUS CHEF POSITION SUMMARY:

The Executive Sous Chef supports the Corporate Executive Chef& Executive Chef in all operational aspects of the business. S/he isresponsible for ensuring the kitchen is set up for success on a daily basis, aswell as the day to day operations of the restaurant, production staff, andbrand quality. S/he is also the link between corporate, FOH staff and all BOHstaff.

DUTIES AND RESPONSIBILITIES:

· Carrying out all requests and orders from the CorporateExecutive Chef.

· Report and communicate with restaurant management regarding anyissues ongoing with the kitchen/operations.

· Interface with FOH employees.

· Responsible for consistency in every dish served / Execute &oversee the production of all menu items.

· Expedite orders correctly and efficiently to ensure smoothkitchen flow, orchestrate timing of service by telling cooks when and how tocook products so our guests are served on a timely fashion

·
Fully understand the importance of and have the ability to utilize standardrecipe cards and plating guides, ensuring quality control, consistency andflavor/ presentation standards.

· Perform line checks to include temperature checks of allrefrigeration, rotation and dating of all foods, proper preparation and storageof items, freshness and taste of ingredients, and items for specials completedfor the night’s service.

· Ability to execute all positions on the line and help line staffwhen they get behind.

· Complete understanding of work safety and emergency procedures.

· Minimize waste and recycling of products as much as possible.

· Ensuring all reach-ins and walk-ins are locked.

· Work closely with Events Department to keep the menu updated tocurrent restaurant menu trends.

· Check reservations and all V.I.P.S. for the nights service,communicate and show all specials to the servers at the daily staff meeting.

· Create and execute daily specials.

· Ensure all foods are up to our quality and standards, allspecials are current with the seasons and trends, coach and train the staff toThe ONE Group brand of food.
Implement closing duties for the runners, stewards, line/pantry cooks, pastrycooks

· Work closely with staff to ensure that their respective jobs arebeing executed as per company guidelines.

· Demonstrate good math and English skills for calculating,communicating, writing requisitions/completing food inventories and forretrieving information as needed.
Inspire loyalty, camaraderie and teamwork within BOH staff, and between FOH andBOH teams.

· Ensure A standards for kitchen cleanliness and follow allHealth Department Guidelines to ensure proper food handling from the beginningto the end when the food is leaving the kitchen.

· Attend all weekly management meetings and corporate meetingsthat are scheduled.

· Hold monthly mandatory kitchen meetings and address all issuesthat arise.

· FISCAL RESPONSIBILITY:
Continuously monitor daily labor and food cost reporting sheets to ensure costsare trending within budgeted parameters.

· Review monthly profit and loss statement and acts on allvariances.

· Ensures all overtime is authorized

· Monitors P-mix reports to ensure menu items are selling

· Maintain a strong focus on the business of operating a kitchenby using all available tools provided.

QUALIFICATIONS/PRIMARY JOB REQUIREMENTS

· Minimum 5 years professional hospitality leadership experiencein a similar environment

· The ability to maintain labor, food costs, and inventory control

· Strong administrative, communication and leadership skills

· The ability to uphold standards for core menu items andcontribute to seasonal changes, daily specials, and on and off-site menus

Thecompany offer the following Insurance benefits to all full time and variablebenefit eligible employees (waiting period applies)

• Medical

• Dental

• Vision

• Group Life and Disability

• Group Accident Insurance

• Group Hospital Indemnity Insurance

• Group Critical Illness Insurance

Thecompany offer the following benefits to all employees regardless ofposition or status

• Employee Assistance Program (EAP)

• Dependent Care Benefit

• Employee Dining Discounts and/orcomplementary meals onsite

• Traditional and Roth 401K Plan

• Commuter Benefits