Executive Sous Chef

Job Description

Position Summary: The Executive Sous Chef works closely with Executive Chef on all kitchen operations. Responsibilities include supervising production of banquets, food outlets and the culinary team, and seasonal menu creation in a high volume, scratch banquet and restaurant environment. The ESC is responsible for supporting a culture of growth and development with a strong focus on quality and financials.

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Essential Functions:

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Production

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• Leads the kitchen in the absence of the Executive Chef
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• Systematically execute the preparation and execution of member and banquet events
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• Works closely with the Executive Chef on the supervision and training of employees, sanitation and safety, menu planning and related production activities
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• Schedules culinary team based on business and operational needs
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• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
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• Expedites food orders during peak service hours and assists on stations when necessary
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• Consistently maintains standards of quality, cost, presentation and flavor of foods
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Training

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• Supervises, trains and evaluates kitchen personnel
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• Assists the development of training and the provision of professional development opportunities for all kitchen staff
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• Checks mise en place before service and inspects presentation of food items to ensure that quality standards are met
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• Trains and monitors hygiene and sanitation practices of the culinary operation
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• Works with Culinary and Stewarding teams to improve skills and productivity
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Financial

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• Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef
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• Collaborates with the Executive Chef on monthly inventories, pricing, cost controls requisitioning and issuing for food production
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• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
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• Monitors kitchen employees’ timecards to ensure compliance with posted schedules
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• Assists in maintaining security of kitchen including equipment, food and supply inventories
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• Assists in food procurement, delivery, storage and issuing of food items
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Culture

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• Reports all member/guest/employee incidents or accidents or complaints to proper members of management team and helps in resolving issues
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• Work with Executive Chef on future goals, operational movements and personnel management as the relate to Culinary
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• Assist in creating a culture of learning, growth and pride
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• Performs all other duties as assigned by employer
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Qualifications and Skills:

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Education: Culinary Arts degree preferred

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Experience : 5 to 7 years of experience in fine dining hotel, comparable club or high-volume restaurant with private dining spaces

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Additional Skills: Excellent communication and organization skills. Must have from scratch cooking management experience with the mindset of growth through improvement. Working knowledge of Cheftec, Microsoft Office and Northstar preferred.

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Licenses and Certifications : City of Chicago Food Sanitation certificate, Food Handler’s certificate.