Executive Sous Chef

Purpose:

The Executive Sous Chef works in tandem with the Executive Chef executing the day-to-day operations of the restaurant kitchen and of the production and preparation of all foods. The priority is to assure quality service and products while operating at required budget levels.

Duties and Responsibilities:

Works the "Expo" position of the kitchen line. Supervises and/or prepares food items to include methods, portion control and garnishing while following recipes and guidelines. Monitors ticket times and makes adjustments when applicable. Interacts with staff daily including management and kitchen employees; keeps them posted on all pertinent information. Assists Executive Chef with human resource functions as they pertain to kitchen employees including but not limited to the following: recruiting, interviewing, hiring, and terminating employees, overseeing that employee files are kept up to date and that all appropriate information is sent to the proper place, training employees, scheduling employees, performance evaluations of employees, employee meetings. Review and Audit functions including but not limited to: weight tests and reconciliation of food abstract. Oversees the upkeep, cleanliness and organization of restaurant kitchen, delivery areas, and waste receptacle areas. Keeps all equipment maintained and repaired as needed. Orders and receives (but not limited to) food, dry goods, and paper supply orders and verifies accuracy of invoices. Takes weekly and monthly inventories of food and maintains inventory at or below budgeted levels. Complies with requirements of the Memphis and Shelby County Health Department. Administers in-house training and testing to kitchen employees on health department regulations. Able to create kitchen schedule when Executive Chef is out. Adjusts labor to volume where applicable. Assists Executive Chef with weekly specials and monitors par levels for food. Works with manager of the Prime Cut Shoppe overseeing operations, presentation of goods, janitorial duties completed, etc .

Direct Reports:

20-25 Kitchen Employees and Prime Cut Shoppe staff.

Knowledge/Education/Skills:

Culinary School degree or equivalent work experience. Special consideration will be given to those who exhibit exemplary performance. Certificate of "ServeSafe" or safe food handling certificate equivalent preferred. 3+years experience in the restaurant industry as a cook. Management experience preferred.

Physical/Cognitive Activities:

Excellent interpersonal skills are necessary to deal effectively with a diverse group of employees, customers, and purveyors. Must be able to meet deadlines and concentrate and pay attention to detail. Must be able to understand and adhere to policies and procedures set in place by upper management. Work requires the physical demands of standing, walking, bending, lifting, stooping, or performing other work requiring physical exertion up to 80% of the time. Will be required to work nights, weekends, and holidays (if open). Will be required to work in fast fast-paced, stressful environment. The above statements are intended to describe the general nature and level of work required of individuals assigned to the classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

Job Type:

Full-time Pay:

$55,000.00 - $68,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Shift:

10 hour shift Day shift Night shift

Work Location:

In person