What are the responsibilities and job description for the Executive Sous Chef position at Soprano?
Executive Sous-Chef
Full-time, Salary
Rate: Depending on Experience
Experience: Min 4yrs, managing kitchen staff in a high-volume upscale kitchen
We are looking for a skilled, motivated & detail-oriented sous chef that has experience operating in a high-volume upscale kitchen. Candidates must work well under pressure, have a sense of urgency, and have strong kitchen & leadership skills.
Duties & Responsibilities:
● Oversee staff of 6-12 teammates
● Oversee daily setup and breakdown of kitchen
● Conduct regular inspections to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas/equipment; and employee appearance.
● Conduct line checks/tasks list and safety/sanitation walk-throughs on each shift.
● Utilize Food Safety Programs to ensure safety and sanitation throughout the restaurant.
● Oversee product purchasing and manage culinary budget.
● Assist in menu development with Executive Chef
● Are familiar with ordering/inventory processing and payroll.
● Maintain a budgeted food cost & daily/weekly inventory levels.
● Drive a culture of building sales through great execution and building profits by focusing on the details.
● Create teammates schedules while adhering to forecasting and budgeting guidelines.
● Ensure teammates have the proper tools to succeed.
● Assumes 100% responsibility for quality of products served.
● Follow sanitation guidelines set forth by Health Department
● Handles, stores and rotates all products properly.
● Attends all scheduled employee meetings.
● Performs other related duties as assigned by the Chef
● Establish the day’s priorities and assign production and prep task to staff to execute.
● Review any daily specials and offer feedback to Sous Chefs.
● Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
● Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
● Work on line during service and assist wherever needed.
● Develop new menu items, test and write recipes.
● Foster and promote a cooperative working climate, maximizing productivity and employee morale.
● Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
● Provide feedback to staff on their performance; handle disciplinary problems and counsel employees in accordance to restaurant standards.
Qualifications:
● 4 years of experience in kitchen preparation and cooking, in a high volume upscale restaurant
● Must be able to communicate clearly with managers, kitchen, and dining room personnel.
● ServSafe California Food Handlers Card required.
Working Conditions and Expectations:
● Work schedule may vary between early morning to late evening, weekends and holidays.
● Shifts will be a minimum 8 hours and you may at times be asked to work overtime, and on occasion, days that the restaurant is not normally open.
● Always act in a professional manner that represents the restaurant, owners, partners and staff.
● Respectful to all guests that have chosen to dine in our restaurants.
● Demonstrate teamwork in all areas of the restaurant.
● Work with a positive attitude in all types of situations.
● Follow safety and sanitation rules and laws at all times.
● Always act in the best interest of the restaurant, fellow employees and guests.
● Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee.
Physical Requirements:
● Be able to reach, bend, stoop and frequently lift up to 20-50 pounds.
● Be able to work in a standing position for up to 8 hours.
We look forward to meeting you!
Full-time, Salary
Rate: Depending on Experience
Experience: Min 4yrs, managing kitchen staff in a high-volume upscale kitchen
We are looking for a skilled, motivated & detail-oriented sous chef that has experience operating in a high-volume upscale kitchen. Candidates must work well under pressure, have a sense of urgency, and have strong kitchen & leadership skills.
Duties & Responsibilities:
● Oversee staff of 6-12 teammates
● Oversee daily setup and breakdown of kitchen
● Conduct regular inspections to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas/equipment; and employee appearance.
● Conduct line checks/tasks list and safety/sanitation walk-throughs on each shift.
● Utilize Food Safety Programs to ensure safety and sanitation throughout the restaurant.
● Oversee product purchasing and manage culinary budget.
● Assist in menu development with Executive Chef
● Are familiar with ordering/inventory processing and payroll.
● Maintain a budgeted food cost & daily/weekly inventory levels.
● Drive a culture of building sales through great execution and building profits by focusing on the details.
● Create teammates schedules while adhering to forecasting and budgeting guidelines.
● Ensure teammates have the proper tools to succeed.
● Assumes 100% responsibility for quality of products served.
● Follow sanitation guidelines set forth by Health Department
● Handles, stores and rotates all products properly.
● Attends all scheduled employee meetings.
● Performs other related duties as assigned by the Chef
● Establish the day’s priorities and assign production and prep task to staff to execute.
● Review any daily specials and offer feedback to Sous Chefs.
● Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
● Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
● Work on line during service and assist wherever needed.
● Develop new menu items, test and write recipes.
● Foster and promote a cooperative working climate, maximizing productivity and employee morale.
● Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
● Provide feedback to staff on their performance; handle disciplinary problems and counsel employees in accordance to restaurant standards.
Qualifications:
● 4 years of experience in kitchen preparation and cooking, in a high volume upscale restaurant
● Must be able to communicate clearly with managers, kitchen, and dining room personnel.
● ServSafe California Food Handlers Card required.
Working Conditions and Expectations:
● Work schedule may vary between early morning to late evening, weekends and holidays.
● Shifts will be a minimum 8 hours and you may at times be asked to work overtime, and on occasion, days that the restaurant is not normally open.
● Always act in a professional manner that represents the restaurant, owners, partners and staff.
● Respectful to all guests that have chosen to dine in our restaurants.
● Demonstrate teamwork in all areas of the restaurant.
● Work with a positive attitude in all types of situations.
● Follow safety and sanitation rules and laws at all times.
● Always act in the best interest of the restaurant, fellow employees and guests.
● Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee.
Physical Requirements:
● Be able to reach, bend, stoop and frequently lift up to 20-50 pounds.
● Be able to work in a standing position for up to 8 hours.
We look forward to meeting you!
Salary : $30 - $35