This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Executive Sous Chef
Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. Ensures that all the recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this example, using proper food-handling techniques.
Task and Duties:
Manages kitchen staff, assigning their work on an ongoing basis to ensure that all stations remain stocked before and during the meal period.
-Hires, trains and disciplines employees to keep with company standards.
-Sets excellent customer service and work examples.
-Actively participates as a member of the Management team.
-Actively monitor staffing levels to minimize cost and increase productivity.
-Recommend staffing needs according to business levels.
-Proactively manage labor costs and food purchasing and utilization to maximize cost efficiencies.
-Maintain strong leadership and management skills working with a variety of employees at different skills levels and varied backgrounds; maintain a professional team oriented staff.
-Maintain proper time keeping policies and procedures.
-Verifies that kitchen staff follows all recipes and portions servings correctly.
-Ensures kitchen, dish, and storage areas are kept clean and organized.
-Receives product, verifying invoices and freshness of merchandise.
-Oversees kitchen labor and food cost to budgetary requirements.
-Places food and supply orders as needed on daily basis