Executive Sous Chef - Watercolor

Job Summary

The Executive Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Executive Sous Chef provides leadership training and hands-on management of the kitchen staff. The Executive Sous Chef will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Executive Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.

Primary Responsibilities & Essential Functions

• Assist the Executive Chef in directing and overseeing all culinary operations, including meal preparation and production, food quality and presentation, compliance with safety and sanitation standards, team productivity, policy implementation, cost control, and overall profitability
• Assist in creating and implementing menus for regular and special events, considering seasonal ingredients, regional tastes, and current food trends
• Cost out food items and monitor budgets to ensure financial guidelines are met
• Ensure compliance with federal, state, local, and company regulations regarding health, safety, sanitation, and alcohol awareness
• Lead, train, and develop kitchen staff, providing supervision, coaching, performance feedback, recognition, and disciplinary action when necessary
• Maintain efficient, organized, safe, and hygienic work areas while ensuring the highest quality of food product
• Maintain HACCP procedures and oversee supplier quality inspections and received goods verification
• Participate in weekly kitchen walkthroughs, promptly addressing operational or quality concerns
• Liaise with banquet and other departments to follow function standards, respond to guest feedback, and maintain high service quality
• Lead the execution of special culinary events and promotions
• Stay abreast of food trends, techniques, and equipment locally and globally, incorporating new ideas to enhance operations
• Collaborate with Executive Chef, Chef de Cuisine, and Food & Beverage Director to establish a harmonious and professional work environment
• Perform all other duties as assigned

Education and Experience

• Culinary Certificate or degree
• Three to five years management experience required
• Knowledge of food safety, sanitation, food products, and food service equipment
• Previous experience maintaining professional and respectful work relationships
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required
• Food and Beverage experience
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak and communicate in basic English preferred

Knowledge, Skills, Abilities

• Detail-oriented and thorough
• Ability to perform consistent work to the highest of standards
• Ability to remain discreet and respect the privacy of guests
• Ability to interact with guests in a pleasant, friendly way
• Strong verbal and written communication skills; capable of leading a team effectively
• Proficient in computer applications, accounting programs, and budget analysis; able to analyze data and make informed decisions for payroll and production control
• Extensive knowledge of menu development, marking insights, cost and labor management, and recipe standardization
• Thorough understating of food products, standard recipes, and proper preparation techniques
• Ability to supervise teams, conduct meetings, menu briefings, and maintain clear communication between culinary staff and the Director of Food & Beverage
• Skilled in creating recipes, supporting materials, and artistic presentation of theme menus and culinary concepts
• Demonstrates professionalism and diplomacy when interacting with guests
• Knowledge of federal, state, and local regulations regarding employment law, civil rights, occupational safety, and wage/hour compliance

Physical Demands

• Ability to stand for long periods of time
• Frequent bending, stooping, reaching, and kneeling
• Occasional typing
• Frequent chopping, slicing, dicing knife work, etc.
• Must be able to lift 50 lbs.

Working Conditions

• Primarily indoors, in a commercial kitchen environment
• Exposure to high kitchen temperatures, Moderate to high noise levels from kitchen equipment and busy service periods
• Exposures to cleaning chemicals (proper PPE provided)
• Fast-paced, high-pressure environment especially during banquets and large events