Executive Sous Chef

POSITION SUMMARY:

The Executive Sous Chef is responsible for assisting the Executive Chef with the oversight of staff, budgets, and operational functions of kitchen area within The PM Lounge. Key responsibilities include partnering with the Executive Chef to formulate an operational strategy, managing people, establishing policies and ensuring that an exceptional member experience is delivered from the kitchen area.  The Executive Sous Chef must be thoroughly knowledgeable in all aspects of The PM Lounge’s menu and prices to be able to make recommendations to enhance each Member’s experience.

ROLES AND RESPONSIBILITIES

·         Oversee day-to-day kitchen operations, including but not limited to all banquet and event catering operations, ranging from intimate member dinners to large corporate and social events, including multi-day programming with multiple meal periods

·         Partner with the General Manager to maintain kitchen budgets

·         Design a strategy for the kitchen area with the General Manager and set sales goals for continuous growth

·         Cross-function and collaboration with food & beverage, events, and operations teams

·         Evaluate and improve kitchen operations and financial performance. Report on findings with General Manager.

·         Prepare kitchen performance findings and report to the General Manager.

·         Conduct daily briefings on matters of importance to the kitchen staff, which may include briefings even at shift change.

·         Report any necessary repair and maintenance issues to the General Manager.

·         Define and maintain a distinctive, luxury culinary identity for the lounge 

·         Exercise discretion and independent judgement to ensure all kitchen needs are met.

·         Set and establish needed policies and procedures for the kitchen area by partnering with the General Manager to streamline the kitchen processes to maintain prompt service times.

·         Enforce the highest standards of food safety, sanitation, and HACCP principles, ensuring the kitchen meets all local health and safety regulations to ensure kitchen safety and sanitation are always met for Members and staff alike.

·         Conduct daily, weekly, monthly, and quarterly kitchen inventories to ensure proper levels are stocked and to assess ordering patterns and changes.

·         Ensure the task list is completed daily and reviewed with the General Manager weekly.

·         Monitor daily food quality and execution

·         Report any findings and or performance issues to resolve any inefficiencies in current processes to the General Manager.

·         Oversee recruitment and termination decisions with General Manager and HR partnership.

·         Conduct 30,60, and 90-day performance reviews for newly hired kitchen staff with General Manager and HR Partnership. Annual reviews when required.

·         Make recommendations concerning development, promotion, and disciplinary action affecting kitchen staff, with General Manager and HR Partnership, Coach and mentor kitchen staff.

·         Monitor and facilitate recognition of kitchen staff and praise outstanding performance.

·         Structure and implement a kitchen training program to ensure kitchen staff can provide an excellent experience to all The PM Lounge Members with General Manager partnership.

·         Coordinate with the General Manager and the Chef on menu offerings.

·         Create innovative, seasonal, and member-focused menus, including special dietary accommodation

·         Conduct Quarterly Food Reviews

·         Establish relationships with PM Lounge vendors.

·         Review/develop schedules for kitchen staff to ensure coverage and maximize operational efficiencies.

·         Completes duties of a line cook when needed and can perform the duties of all kitchen positions

·         Attend staff meetings

·         Actively working a station, filling in as a cook or dishwasher if coverage is needed.

·         Performs other duties as required by the Executive Chef; Support with special projects as needed.

PREFERRED SKILLS:

·         Previous experience in high-end private clubs, luxury hotels, upscale restaurant environments, or high-volume event venue

·         Culinary degree or equivalent professional experience; Expertise in diverse global cuisines

·         Expertise in menu engineering, inventory software, and kitchen management tools

·         A valid ServSafe certification.

·         High personal integrity, professionalism, and maturity.

·         The ability to work in a fast-paced environment.

·         Solid relationship management and performance management skills.

·         Ability to motivate and direct staff and work effectively with the management team.

·         Exceptional interpersonal skills, with a focus on listening and questioning skills.

·         Strong writing and documentation skills.

·         Ability to absorb and retain information quickly.

·         Keen attention to detail and proven problem-solving abilities.

PHYSICAL REQUIREMENTS:

·         This position works in a restaurant and event environment and requires standing and walking for extended periods, frequent bending and reaching, and regularly carrying or moving equipment and service items up to 50 pounds, with or without reasonable accommodation.

·         This position works in a restaurant and event environment subject to extreme cold (30 degrees), heat (Temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke  and requires standing and walking for extended periods, frequent bending and reaching, and regularly carrying or moving equipment and service items up to 50 pounds, and occasionally up to 100 pounds with or without reasonable accommodation.

·         Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

This job posting is intended to describe the general nature and level of work performed in this role. It is not intended to be a complete list of all duties, responsibilities, or qualifications. The company reserves the right to revise or modify job responsibilities as business needs evolve.