Executive Sous Chef

House of Stefas employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.The Sous Chef oversees, directs and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability and supervision of staff.Due to the nature of our business, this position is required to work weekends and holidays.The day-to-day responsibilities include but are not limited to:General Duties and Responsibilities: Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards.Ensures all food is prepared to corporate specifications in presentation and recipe.Initiates periodic quality checks for all products, i.e., temperature checks.Works with Chef regarding orders and all food products are to par levels.Maintains proper rotation of food to ensure quality and freshness.Monitors weekly sales and adjusts prep production levels.Performs daily line checks with front of the house managersMaintains and ensures that all food is prepared within acceptable kitchen times.Ensures that all stations are properly stocked and set up.Conducts periodic kitchen walk throughs to ensure quality of food meets corporate specifications.Ensures restaurant and Health Department sanitation requirements are always maintained.Ensures all kitchen equipment and working conditions are well maintained.Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules.Conducts periodic kitchen walk-throughs to ensure cleanliness standards.Creates and edits scheduling for kitchen staff throughout the weekSends employees home when approaching overtime to be vigilant about labor cost Other ResponsibilitiesComputer literacy to include Excel Spreadsheet and Word experience.Ability to work in a team and independently.Ability to multitask and meet multiple deadlines.Ability to successfully work in a fast-paced environment.Ability to maintain composure in a potentially stressful environment.Ability to produce recipes within corporate specifications.Ability to read and comprehend spreadsheets and P&L statements.Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets.Ability to demonstrate expertise in performing all positions within the kitchen.Working knowledge of POS system.Required Knowledge, Skills and AbilitiesBachelor’s degree in Culinary or relevant fieldA minimum of 2 years’ experience in a similar roleStrong knowledge of cooking methods, kitchen equipment, and best practicesGood understanding of MS Office and restaurant software programsTeamwork-oriented with outstanding leadership abilitiesExcellent communication and interpersonal skillsExceptional organizational, time management, and problem-solving skillsWorking ConditionsThis position will spend 90% of the time standing.Occasional environmental exposures to cold, heat and moisture.The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.Must be able to speak, read and understand basic cooking directions. Professional Conduct & Leadership Standards Must maintain a respectful, inclusive, and harassment-free work environment. Will be held to the highest standard in communication, tone, and behavior both in and outside the kitchen. Gossip, favoritism, aggressive behavior, or public criticism of staff will result in HR intervention. Always check with MOD before leaving Inspire new culinary ideas and cultivate growth within the community Educate both FOH and BOH staff our own culinary programDiscipline & Accountability Must enforce discipline with fairness, consistency, and professionalism. Responsible for maintaining staff punctuality, hygiene, cleanliness, and adherence to all kitchen SOPs. Must actively monitor and correct recurring behavior or performance issues within the team. Failure to address or report misconduct within the team may result in corrective action. Take ownership of mistakes and correct them without defensiveness.Punctuality, Time Management & Shift Leadership Responsible for ensuring prep, service, and breakdown are executed efficiently and on time. Chronic lateness, excessive absences, or abuse of schedule privileges will not be tolerated.Communication & Reporting Must maintain open and professional communication with ownership, General Manager, and Human Resources.Required to report: Any violations of policy (theft, harassment, intoxication, misconduct) Equipment failure or hazards Disciplinary action taken within the kitchen team Will be held accountable for ongoing cleanliness violations or health code issues under your supervision.Drug, Alcohol, and Substance Policy Absolutely no consumption of alcohol or drugs before, during shift or on property. No alcohol consumption at any point on premises. Impairment on the job will result in immediate suspension pending investigation. As a leader, the Chef is expected to monitor the same policy among kitchen staff.Zero Tolerance Infractions (Immediate Grounds for Termination) Harassment, discrimination, or bullying of any kind Theft of restaurant property, ingredients, equipment, trade secrets both financial or procedural. Intentionally damage the reputation and property of the House of Stefas. Use of violence, threats, or intimidation Willful insubordination toward ownership, General Manager, or HR Gross negligence resulting in safety or health code violationsKitchen Culture & Cleanliness Oversight Must enforce a clean, orderly, and respectful kitchen environment at all times. Ensures staff adhere to sanitation codes, proper food storage, and end-of-shift cleaning standards.

Salary : $55,000 - $75,000