Chef de Cuisine

Executive Sous Chef

Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy.

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality's Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.

Executive Sous Chefs are responsible for overseeing all aspects of kitchen operations. They are responsible for menu planning, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The Executive Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards.

Responsibilities:

• Develop and design menus that align with the concept, vision, and target market of the establishment.
• Plan and execute creative and innovative dishes while ensuring they are cost-effective and meet quality standards.
• Oversee the entire food preparation process, including ingredient sourcing, portioning, and cooking techniques.
• Create and maintain standardized recipes and procedures to ensure consistency in taste, presentation, and quality.
• Manage and lead a team of kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Foster a positive and collaborative work environment, promoting teamwork, communication, and professional growth.
• Monitor food production and presentation to ensure adherence to recipes, portion sizes, and plating guidelines.
• Conduct regular inspections of the kitchen and equipment to ensure cleanliness, safety, and compliance with health and sanitation standards.
• Control food and labor costs by implementing efficient production and inventory management systems.
• Collaborate with suppliers to ensure the availability of high-quality ingredients while controlling costs and managing inventory levels.
• Stay up-to-date with industry trends, culinary techniques, and food regulations to continuously improve the menu offerings and operations.
• Collaborate with the front-of-house staff to ensure a seamless and exceptional dining experience for guests.
• Handle guest feedback and complaints related to the food, providing prompt and appropriate resolutions.
• Develop and maintain relationships with vendors, farmers, and local producers to source fresh and seasonal ingredients.
• Stay informed about dietary restrictions, allergies, and special requests, and accommodate them while maintaining high-quality standards.

Requirements:

• Proven experience as an Executive Sous Chef or in a similar senior culinary role.
• Extensive knowledge of culinary techniques, flavor profiles, and international cuisines.
• Creativity and passion for food, demonstrated through innovative menu development and presentation.
• Strong leadership and management skills, with the ability to inspire and motivate a team.
• Excellent organizational and time management skills to handle multiple responsibilities and meet deadlines.
• In-depth understanding of food safety and sanitation regulations, with a commitment to maintaining a clean and safe kitchen environment.
• Strong financial acumen, including budgeting, cost control, and inventory management.
• Exceptional communication skills to effectively convey instructions, provide feedback, and interact with staff and guests.
• Ability to work well under pressure and handle demanding situations with composure.
• Culinary degree or equivalent professional training and certifications are preferred.
• Proficiency in menu planning software, recipe management systems, and kitchen productivity tools.
• Knowledge of sustainability practices and the ability to implement them in kitchen operations.
• Flexibility to work in shifts, including evenings, weekends, and holidays.
• Physical stamina and dexterity to stand for long periods, lift heavy objects, and perform culinary tasks.
• Dedication to maintaining the highest standards of food quality, taste, and presentation.

Specific Job Responsibilities and Tasks:

Financials: As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales and budgets. All financials are driven by weekly Ops statement.

Kitchen Management: As Executive Sous Chef you are entirely responsible for the food coming out of the kitchen and the team members who work there. Utilizing the required systems and procedures to maintain consistency, build creativity and foster the growth of the team.

Staff and Scheduling: As Executive Sous Chef, you are responsible for proper staffing of all BOH positions of the operation. Oversight of hiring, training and performance management.

Training/Initial & Ongoing: As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side-by-side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.

State of the Restaurant: The aesthetic and overall cleanliness and condition of the restaurant is an essential part of the Acme experience. Management of maintenance and cleanliness in coordination with the Management Team. Following all Health Department requirements and standards.

Hospitality and Floor Presence: In addition to service, guests return when they enjoy the food. As a Sous chef, we encourage you to get to know our guests and the greater community by participating in media events, taking time to meet and develop relationships with guests, leading by example.

Human Resources: The Executive Sous Chef will consistently hold team members accountable to the rules and standards of Acme while also delivering and fostering a supportive culture. The Sous chef will never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team.

Marketing: Support Marketing initiatives by collaborating on collateral, social media, local trends and special events with the Marketing team.

Required and Work Experience:

• Culinary Degree preferred
• 2-4 years in related positions
• Advanced knowledge of food professional principles and practices.
• Excellent knowledge of BOH Systems.
• Excellent communication skills.

Reporting Structure:

• The Executive Sous Chef reports to the Executive Chef.

Supervisory Responsibilities:

• The Executive Sous Chef oversees and manages all BOH team members.

Travel Requirements:

• The Executive Sous Chef may be asked to travel periodically.

Job Status: Non-Exempt

Important Notice: This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.