Outlet Executive Sous Chef

Our team members are the key to our company's success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site:

• Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
• Place & check food requisitions in accordance with menus.
• Handle and follow up all incidents immediately, and report accurately
• Train staff at lower levels and coach and direct employees to perform to Kitchen Operations.
• Use correct techniques, procedures and recipes for preparing and cooking food.
• Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations
• Maintaining food cost to parameter given by the company.
• Check food cost on a daily basis and ensure continual awareness of monthly food cost.
• Develop and maintain high standards of hygiene within kitchens.
• Keeping outlet ahead of HACCP standards
• Ensure service is fast, fun, friendly, fresh, and focused.
• Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times
• Develop department members' knowledge and skills through education, training, coaching, corrective counseling, etc.
• Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company's Mission and Values.
• Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
• Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate.
• Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards.
• Comply with all internal policies and procedures.
• Performs other duties as assigned.
• Coordinates activities at different culinary areas
• Evaluates those team members directly supervised in accordance with personnel guidelines
• Responsible for training and supervision of culinary team members
• Responsible for product ordering and quality assurance
• Ensures that all required documentation of personnel activities is completed in a timely and complete manner and submitted to proper members of management and HR
• Promotes positive public/employee relations at all times
• Demonstrates training, coaching, and mentoring abilities in all employee interactions
• Communicates with all culinary staff or food & beverage staff on daily needs, requirements and expectations

• Culinary Arts degree preferred with a minimum of 5 years of culinary experience in a restaurant environment.
• Must have elevated culinary background - preferably working in an upscale or trendy restaurant or food & beverage venue
• Minimum of 3 years of culinary management experience in a restaurant environment required.
• Commitment to occupational and food safety
• Proficient knowledge of software programs such as Outlook, Excel and Word
• Must be able to present and project a professional appearance
• Must possess excellent organizational, communication and multi-tasking skills
• Must be able to communicate effectively with guests in English, specific to position duties and responsibilities
• Must be able to effectively coach and counsel employees