Executive Sous Chef

Five Crowns 3801 E. Coast Highway Corona Del Mar, CA 92625, USA We are currently seeking an Executive Sous Chef to join our team! The ideal Executive Sous Chef is someone who believes in core values, upholds policy and procedure, and wants to be part of a leadership team for an iconic brand. The Executive Sous Chef assumes responsibility for the kitchen in the absence of the Executive Chef, directing and coordinating all co‑workers engaged in preparing and cooking food for guests and co‑workers of the restaurant. He/she cooks and portions meats, fishes and produce as needed for the forecasted business and prepares daily dishes such as sauces and soups. The role ensures that the guest’s expectations are always consistently exceeded with maximum fiscal responsibility. Responsibilities Culinary leader with prior management/supervisory experience. Requires broad, in‑depth knowledge and culinary skills in food preparation, cooking and presentation. Able to manage, train and direct kitchen staff. Responsible for cost and quality control, managing labor, and ongoing safety and sanitation practices. Takes a proactive approach to Health and Safety, ensuring all logs/checklists are complete, including line checks, temp logs, receiving logs and self‑audit/walk‑throughs. Follows up with solutions and appropriate actions such as training or rolling out new systems/procedures. Prepares station guides and ensures each station meets established standards. Performs daily station line checks to confirm production completeness and accuracy. Monitors and enforces proper labeling, rotation and storage of product in all stations, walk‑ins and storage areas. Addresses violations accordingly. Supervises, coordinates and participates in daily kitchen operations. Assists the Executive Chef in supervising kitchen staff, ensuring all heart‑of‑the‑house co‑workers follow proper food handling, preparation and sanitation. Assumes responsibility for kitchen operations in the Executive Chef’s absence. Assists the Executive Chef with food ordering, placing orders in accordance with business needs and forecasted sales. Assists the Executive Chef with planning seasonal menus and testing recipes. Assists with expo duties or delegates them to ensure all plates are executed to recipe standards, communicating any menu, allergen or dietary questions with front‑of‑the‑house staff. Follows corporate and unit‑level procedures and the Executive Chef’s instructions. Complies with all health department regulations and enforces sanitary practices for food handling, overall cleanliness and kitchen maintenance. Enforces safe work habits and contributes to a safety‑first environment. Coaches and instructs kitchen co‑workers on fine cooking techniques and plating. Works with the Executive Chef to monitor and ensure attainment or improvement of financial goals for food and labor costs to meet the restaurant budget. Experience Five years’ experience in fine‑dining high‑volume environments. Progressively responsible industry and culinary management experience. Strong interpersonal and communication skills, both oral and written. Effective management skills to motivate and develop co‑workers. Commitment to hospitality and service excellence. Possession of required food certifications as mandated by local, state and federal law. Experience with performance management, coaching and disciplinary action in a supervisory capacity. Good organizational skills to manage diverse duties and staff. Advanced knife skills and ability to operate kitchen appliances safely. Basic mathematics proficiency and advanced spreadsheet knowledge for managing labor and food cost. Ability to speak Spanish is a plus. Qualifications Ability to operate kitchen appliances and equipment in a safe manner. Outstanding organizational and time‑management skills, with the ability to make sound decisions quickly. Satisfactory physical and mental health to perform job requirements and work with the public in compliance with foodservice health and safety regulations. Able to stand and walk for up to eight hours during a shift and carry up to 50 lb. Must be able to work weekdays, weekends and holidays. Capable of multi‑tasking, leading and communicating with others, expressing ideas in spoken and written English at an above‑average level. Demonstrates positive supervision and leadership abilities to motivate co‑workers to meet and exceed guest service standards. Salary Range Salary Range: $80,000–$85,000 Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Lawry