Executive Sous Chef

Executive Sous Chef Makan Hospitality Management LLC Little Rock, AR Job Details Full-time From $55,000 a year 17 hours ago Benefits Relocation assistance Health insurance Dental insurance 401(k) Paid time off Vision insurance Qualifications Hotel cost control Banquet chef experience Staff supervision Line cook experience Team leadership Pastry chef experience Operational management Labor cost analysis Profit & loss Kitchen cost control Inventory tracking for food cost management Head chef experience Managing kitchen staff Restaurant cost management Operational budget management Sous chef experience Full Job Description Executive Sous Chef — Table 28 The Burgundy Hotel, Little Rock, AR Position Summary The Executive Sous Chef is the operational backbone of the Table 28 kitchen and the Executive Chef's direct deputy. Where the Executive Chef sets concept, menu, and standards, the Executive Sous Chef makes the line run, every shift, every cover, every plate. This role owns daily execution, cost discipline, team development, and kitchen-side coordination with hotel operations. Reporting Structure Reports directly to the Executive Chef. Indirect coordination with the General Manager on cross-functional matters (banquets, in-room dining, hotel guest service). Supervises all kitchen staff in the Executive Chef's absence and exercises full authority for the kitchen when the Executive Chef is off-property. Core Responsibilities Kitchen Operations & Execution Run the line during service: expedite, plate, troubleshoot, hold the standard Open and close the kitchen on assigned shifts; assume full kitchen authority when the Executive Chef is off-site Enforce recipe specs, plating standards, and ticket times set by the Executive Chef Coordinate prep production schedules to match forecasted covers and banquet/event demand Maintain mise en place discipline across all stations Cost Control & Inventory Own weekly and monthly inventory counts; reconcile against R365 and flag variances Manage daily food cost: receiving, yield, waste logs, line checks Place orders in line with Executive Chef-approved par levels and approved vendor list Hit food cost percentage targets set in the Table 28 operating budget; escalate trends before they become misses Verify invoice accuracy against POs and receiving sheets before approval Team Leadership & Development Schedule kitchen labor to forecasted volume; manage hours against budgeted labor cost Train cooks on recipes, technique, station setup, and station expectations Conduct line checks, pre-shift meetings, and post-service debriefs Coach and discipline kitchen staff in partnership with the Executive Chef and HR Build bench depth so every station has a trained backup Quality, Safety & Compliance Maintain Arkansas Department of Health standards and full HACCP compliance Lead daily sanitation walkthroughs; own kitchen condition for any health inspection Document and enforce food safety logs (temps, cooling, dating, allergen handling) Ensure all kitchen staff hold required food handler certifications Maintain equipment in working order; coordinate repair/PM with hotel engineering Hotel Coordination Coordinate with front desk and F&B on hotel guest dining, in-room dining, and group/banquet events Execute banquet menus for hotel events to Table 28's quality standard Adapt prep and staffing for group blocks, breakfast service, and special hotel programming Systems & Reporting Daily use of Toast POS for menu management, item-level performance review, and 86 list Pull and review item-level sales and cost reports; surface insights to the Executive Chef Maintain accurate recipe cards, plate costs, and prep sheets in shared systems Required Qualifications 5+ years progressive culinary experience, with 2+ years in a sous chef or senior line role at a full-service restaurant Hotel restaurant or upscale-casual experience strongly preferred ServSafe Manager certification (or ability to obtain within 60 days) Demonstrated P&L literacy: food cost, labor cost, prime cost Proven ability to run a kitchen during Executive Chef absence Working knowledge of inventory and recipe-costing systems (R365, MarginEdge, or similar) Toast POS familiarity preferred Preferred Qualifications Culinary degree or equivalent apprenticeship Experience opening a new restaurant or post-renovation reopening Banquet and high-volume event execution background Bilingual (English/Spanish) a plus for kitchen leadership Physical Requirements Stand and move for 10-12 hour shifts Lift up to 50 lbs repeatedly Work in hot kitchen environment; tolerance for noise, heat, and tight spaces Availability for nights, weekends, and holidays

Job Type:

Full-time Pay:

From $55,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Relocation assistance Vision insurance

Work Location:

In person