Executive Sous Chef

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, outline goals, and monitor progress. Hold staff meetings with the chef daily and weekly. Standards and Specifications 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 the 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 a 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 staff; earn respect, do not demand it. Humble and willing to learn. Handle staff with discipline and rewards. #J-18808-Ljbffr Joe Vicari Restaurant Group