Executive Sous Chef-Pittsburgh

Executive Sous ChefThe Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.Responsibilities:Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costsSupervise kitchen staff's activitiesOversee portion control and quantities of preparation to minimize wasteArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsGive prepared plates the "final touch"Perform administrative dutiesComply with nutrition and sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and guestsCommit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceHandle volume and stress with aplomb and finesseHold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big with plateSkills:Share the passion for food, wine and the guest experienceMaintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programsWorking Conditions:Be able to withstand the pressure and strain of working in close quartersPosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.Education/Experience:8-years of experienceHigh volume restaurant experience is a plus