Executive Chef/ 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

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# 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

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# 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