Executive Sous Chef at Townhouse - Detroit Detroit, MI

Executive Sous Chef job at Townhouse - Detroit. Detroit, MI. This position is responsible for the execution of high quality food production in accordance with kitchen standards set forth by our Culinary Team. The Sous Chef is also responsible for overseeing kitchen staff in the preparation of food, while meeting required safety, hygiene and quality standards. You will be working closely with store culinary leadership by providing leadership and support to all staff in the kitchen when needed. Responsibilities include maintaining positive working relationships with vendors; placing orders, generating purchase orders, ensuring par levels are up to date; monitoring material consumption, overseeing day-to-day production, inventory, training and ongoing development of team members. It is your responsibility to ensure we always serve the freshest, most desirable products to our guests, always. Responsibilities Maintain positive working relationships with vendors, place orders, generate purchase orders, ensure par levels are up to date, monitor material consumption, oversee day-to-day production, inventory, training and ongoing development of team members. Provide leadership and support to kitchen staff when needed. Ensure high quality food production in accordance with kitchen standards set forth by the Culinary Team. Live, breathe and exude the Heirloom Values as defined in our Handbook. Accountable for guest satisfaction by ensuring food standards are met. Address guest concerns in a timely and efficient manner and implement solutions. Uphold appropriate departmental standards of quality and timing. Oversee scheduling of hourly employees. Assist in managing all CulinaryTeam Schedules. Help to oversee vendor accounts. Invoice weekly and calculate costing in our house accounting software. Maintain acceptable profit margin as outlined by store culinary leadership. Determine recipes and ingredients used follow build & par standards. Train Department staff in relevant aspects of kitchen procedures. Monitor sanitation procedures throughout the kitchen. Monitor safety of the kitchen and its operations. Complete line checks. Maintain cleanliness and organization in all work areas. Report all equipment problems, maintenance issues, safety hazards or unsafe practices to supervisor immediately. Attend all scheduled employee meetings and bring suggestions for improvement. Willingly and timely execute other duties as delegated by leadership. Consistently offer professional, friendly and proactive guest service while supporting colleagues. Lead and manage the quality/quantity of the kitchen, coordinating production of food (prep, pars, special menus) for events and restaurant functions. Help maintain payroll costs and productivity within budgeted guidelines. Assist in recruitment and training of all new kitchen staff. Balance operational and administrative needs. Follow company policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage. Uphold HACCP standards in the Kitchen with assistance from the CulinaryTeam. Other duties as assigned. Qualifications Relevant culinary qualification and experience managing kitchen operations. Ability to develop recipes and implement standard practices to ensure department-wide consistency. Servsafe Manager Certification. Excellent communication skills, both written and verbal. Consistently strives to fulfill key Company values. Positive attitude and ability to work efficiently with a variety of people and coworkers. Detail oriented, able to manage competing priorities and multiple deadlines in a fast‑paced environment. Job Type: Full-time #J-18808-Ljbffr Itlearn360