Executive Sous Chef

What You'll Do Work in collaboration with the Executive Chef to create exciting, innovative, and delicious food. Participate in team leadership, communication, training, development, and problem resolution while providing fantastic service to our guests. Responsibilities Supervise the production of food at all stations, assist the cooks, and expedite food when needed. Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise, and seize control of any problematic situations; assist in the preparation and design of menu items. Assist with any required paperwork, including forms, reports, and schedules in an organized and timely manner. Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and solve problems. Identify developable staff and provide necessary training as positions open. Assist in filling open positions with qualified internal or external applicants. Order, stock, and ensure that all products are received in the correct unit count and condition. Maintain budgeted labor costs and assist in controlling overtime, track food costs as requested. Ensure that food is produced on a timely basis. Participate in service education through daily line‑ups, quarterly menu meetings, and new staff training programs. Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk‑in. What You Bring Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant. 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. Flexible schedule, able to work weekends, nights, mornings, and holidays when needed. Food Handler Certification, Alcohol Awareness Certification (if applicable). Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends. Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and time‑keeping software, business & accounting software. Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. We provide a comprehensive EEO policy. Equal Employment Opportunity We are an equal opportunity employer and welcome the diversity of all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, or any other protected characteristic. #J-18808-Ljbffr