Executive Sous Chef

Sous Chef

Enzo, a Northern-Italy inspired chef-driven steakhouse and bar concept, offers grilled meats, fresh pasta and seasonal vegetarian dishes served with a healthy dose of the arts. The restaurant's unique approach marries Italian culinary traditions with those of the new American South.

Support and assist the executive chef. Oversee the day-to-day culinary operations in the restaurant(s). Train and supervise staff and monitor food quality. Oversees all food preparation in the restaurant(s). Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and adjust in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. Oversee the scheduling of culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Ensures all purchases and requisitioned items are ordered appropriately for timely delivery. Has full understanding of each position in the kitchen and is able to perform those tasks in the event of an absence. Approaches all encounters with guests and team members in a friendly, service-oriented manner. Provide leadership to the culinary management team. Assist the executive chef in all day-to-day operations. Delegate tasks to improve efficiency guiding line cooks in furthering their skill sets as it relates to administrative tasks in the culinary division and development process. Set performance standards and monitor them regularly. Clearly communicate directions and visions in a manner which motivates and encourages colleagues. Coordinates quarterly training plans and testing to ensure staff (FOH/Culinary) is well educated in food preparation methods and key ingredients. Lead by example serving as a role model; displays humility, honesty and integrity. Ensure all company policies are administered fairly and consistently. Maintain an open-door policy, encourage collaborative efforts between all colleagues. Demonstrate strong business acumen; understand financial reports, adjust to the needs of both consumer and business, monitor closely food costs and related expenditures. Maintains proper inventory levels of dry goods, meats, dairy, produce, juices, etc. Oversees a thorough and accurate monthly inventory as well as random inventories throughout each month, utilizing approved spreadsheets and/or inventory programs. Ensures the appropriate handling, storage, and security of all food products. Demonstrate new cooking techniques and equipment. Works closely with Food and Beverage director and Executive Chef /Executive Sous Chef to create new and interesting dishes, menus. Create rotating menus that coincide with the seasons featuring local and hyper-local ingredients. Develops relationships with local merchants. Sources highest quality products and ensures competitive pricing is negotiated. Provides timely submissions to the Marketing Department for social media requests. Ensure staffing guidelines are implemented and pertinent to guest satisfaction. Participates in weekly meetings with F&B management, offering updates on program additions, omissions, and provide forward vision for culinary program. Accurately perform administrative tasks as required (payroll, disciplinary, financial reporting, scheduling, etc.). Manage expenses including food cost, labor, supplies, uniforms, and equipment. Interact with guest to create camaraderie and obtain feedback on quality and service levels. Responds quickly to any guest complaints. Review surveys and share with culinary team.

Manage the Sous Chefs and cooks directly to ensure all food is being prepared to Enzo's standards in a timely fashion. Assist/manage food costing, orders, inventory, new dish creation, specials, DoH, labor budgets, and other similar items. Run Expo when needed, ensuring all food/cooks are at Enzo's standards. Push the team to constantly improve their skillset. Hiring cooks, dishwashers, prep team, sous chefs. Oversee catering events when needed.

Working knowledge of health, safety and food service regulations. The ability to work well with a large group of people in a team environment. Must maintain composure and objectivity under pressure. Ability to work a flexible schedule including nights, days, weekends and holidays. A complete understanding of food production and fundamental cooking techniques. Good basic math skills. Ability to deliver information in a clear and respectable manner to Team Members, customers, and vendors. Strong work ethic and ability to work in a fast-paced environment with a sense of urgency. We all wear multiple hats here at ENZO. You may need to take on responsibilities outside of this job description at times, as we all do.

High school diploma or GED, 8 years of experience in the culinary field at a management level.

Must be able to lift up to 50 pounds. In an 8-hour work day: standing/walking 6-8 hours. Hand use: single grasping, fine manipulation, pushing and pulling. Work requires the following motions: bending, twisting, squatting and reaching. Exposure to FDA approved cleaning chemicals. Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit. Ability to work in wet and dry conditions. Ability to work a flexible schedule including nights, weekends, and holidays as needed. Ability to use tools and equipment, including knives, box cutters, and other heavy machinery. May require use of ladders. Ability to work in a fast-paced environment. Ability to work under the direction of the Chefs.