Executive Sous Chef

DESTROYER

Our goal is to create a dynamic and open creative space, where chefs and guests can engage and interact, to achieve a wholeness between our craft and our community. This is an opportunity for guests to experience a closer look into a chef's workshop, where everyone and everything is on display, and all barriers are removed. As chefs, we will be responsible for the entire operation. Our team-oriented, collaborative process will serve to challenge the status quo, and create an environment where each ingredient is respected, each farmer, artist, and artisan is an inspiration, and each decision is thoughtful.

Our philosophy is to seek to explore the tension between art, science, and the human condition. Our exploration of food and gastronomy is personal, intimate, and boundless. Our inspiration comes from our community, our farmers, foragers, artists, and musicians.

The  EXECUTIVE SOUS CHEF will execute and maintain the menu vision set forth by the Company/Owners/Operators through purchasing, training, and supervision. This position will be responsible for managing food sales, food/labor costs, hiring, employee retention, guest services and satisfaction, food quality, safety, cleanliness, and sanitation. Additionally, oversee the performance of the entire kitchen staff and systems to achieve all goals in food quality, guest expectations, budgets and company standards and expectations.

DUTIES & RESPONSIBILITIES:

• Practices positive personal hygiene and cleanliness habits during all work shifts.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking
• and serving standards of the company. 
• Assist in developing and implementing the menus including daily and seasonal specials. 
• Properly document all recipes and techniques.
• Expedite service efficiently and effectively, maintaining the proper pace and food quality. 
• Oversee and/or perform purchasing daily to maintain the highest level of food quality. 
• Understand and implement all policies, procedures, standards, specifications, guidelines, and training programs. Follow through with training and coaching to ensure that all policies and laws are followed. 
• Maintain company expectations of food and service through the supervision of the entire kitchen team.
• Achieve company budget objectives in sales, costs, and profit.
• Achieve company goals in service, food quality, facility maintenance, sanitation, and cleanliness through training of employees. 
• Fill in where needed to ensure that the guest experience is never compromised, and their expectation of food and service are met and/or exceeded. 
• Participate in all scheduled FOH employee meetings to represent the kitchen, as well as to give feedback and suggestions. 
• Participate in all management meetings to represent the kitchen, as well as to give and receive feedback and suggestions. 
• Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections.
• Budgeted Labor Cost is achieved through scheduling and adjusting based on sales trends.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. 

WORK CONDITIONS & EXPECTATIONS:

• Work schedule will require weekends, early morning, late evenings, and some holidays.
• Shifts will range from 9 - 12 hours.
• Always act in a professional manner that represents the restaurant, owners, partners, and staff.
• Demonstrate teamwork in all areas of the restaurant.
• Work with a positive attitude in all types of situations.
• Strong, positive, and respectful communication skills.
• Follow safety and sanitation rules and laws at all times.
• Always act in the best interest of the restaurant, fellow employees, and guests.
• Create, maintain a positive, safe, and productive working environment.
• Coaching and mentoring staff to develop a team and encourage promoting within.

QUALIFICATIONS:

• Minimum of 5 -7 years of kitchen management experience.
• High School diploma or equivalent.
• Formal culinary training.
• Food Service Manager Certificate required.
• Harassment Certification within 30 days after employment.