Executive Sous Chef

Sous Chef Duties and Responsibilities Lead the Brigade Team on the Line During Active Service Anchor the stations to create and produce upscale food at high volume with proper timing, consistency and quality Assist with maintaining the targeted food cost percentage 33 % drive monies to the bottom line Assist with maintaining the targeted labor cost percentage 12.5 % drive monies to the bottom line Be the Leader of the Crew, never status quo Set the standard, lead by example Hire, train and develop a strong kitchen team Establish reviews and outline goals, monitor Hold staff meetings with chef daily and weekly Adhere to the standards and specifications set forth Standards: Order book with established par stock for all vendors Receiving procedures for all stock Order guides for all vendors with current pricing Weekly physical inventory (should be less than weekly purchases) Weekly (daily) declining food budget Weekly (daily) declining labor budget Weekly Financial Spreadsheet tracking food and labor for fiscal year Weekly schedule of employees based on forecast Daily prep sheets to maximize efficiency and minimize waste Sanitation guidelines and laws Understanding and implementation Working knowledge on daily basis Specifications: Highest food standards as set forth in recipes and photos Purchasing items to spec quality Proper portioning and usage Delivers consistency on every item every time Creative specials to improve bottom line Working relationships with all areas of management Working together for a common goal Respectful working relationships with all of staff Earn respect do not demand it Problem Solver Humble and Willing to Learn Handle Staff with Discipline and Rewards Respect for himself and his facility Education and development of oneself Employment Type: Full Time Salary: $52,000 - $70,000 Annual Bonus/Commission: Yes