Executive Sous Chef

The Executive Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations. This role involves supervising kitchen staff, ensuring food quality and consistency, managing inventory and supplies, and contributing to menu development. The Executive Sous Chef plays a crucial role in maintaining high culinary standards and creating exceptional dining experiences.

Key Responsibilities:

1. Kitchen Management:

• Assist the Executive Chef in overseeing daily kitchen operations.
• Supervise and coordinate activities of cooks and other kitchen personnel.
• Ensure that all kitchen staff adhere to food safety and hygiene standards.
• Monitor and maintain kitchen equipment and supplies.

2. Food Preparation and Quality Control:

• Oversee food preparation to ensure consistency, quality, and presentation standards.
• Assist in the creation and testing of new recipes and menu items.
• Ensure that all dishes are prepared to the highest standards and meet customer expectations.

3. Staff Supervision and Training:

• Train, mentor, and develop kitchen staff, including cooks and other kitchen personnel.
• Conduct regular performance evaluations and provide feedback.
• Schedule and manage kitchen staff shifts to ensure adequate coverage.

4. Inventory and Cost Management:

• Assist in managing inventory levels and ordering supplies as needed.
• Monitor food and labor costs to ensure they align with budgetary constraints.
• Implement cost-saving measures without compromising on quality.

5. Health and Safety Compliance:

• Ensure compliance with health and safety regulations in the kitchen.
• Conduct regular inspections and maintain cleanliness and organization in the kitchen.
• Address any safety concerns promptly and effectively.

6. Collaboration and Communication:

• Collaborate with the Executive Chef and other team members to develop and execute culinary initiatives.
• Communicate effectively with front-of-house staff to ensure seamless service.
• Participate in menu planning and special event preparation.

Qualifications:

• Three years’ experience as a Sous Chef or similar role.
• Culinary degree or relevant certification.
• Strong knowledge of culinary techniques and trends.
• Excellent leadership, team building and management skills.
• Ability to work in a fast-paced environment and handle pressure.
• Exceptional organizational and multitasking abilities.
• Strong attention to detail and commitment to quality.
• Incredible eye for culinary details.

Compensation:

Commensurate with experience.

Benefits:

VGCC Offers a highly competitive benefits package including at 401K with a generous employer match, health, dental, vision and life insurance plans, generous personal paid time off, complimentary employee meals, professional memberships, continuing education, personal discounts, limited club privileges, internal advancement / growth opportunities and a great work environment.