Executive Sous Chef

Connestee Falls Executive Sous Chef Job Description and Expectations

The Executive Sous Chef acts as the second-in-command in the kitchen, directly reporting to the Executive Chef, overseeing day-to-day kitchen operations, managing staff, ensuring high culinary standards, and assisting in menu development while maintaining food quality and safety, including responsibilities like staff training, inventory control, and cost management, essentially acting as a key leader in the kitchen when the Executive Chef is not present.

Key responsibility of the Executive Sous Chef:

Leadership and Supervision

• Manage and supervise all kitchen staff
• Delegate tasks and responsibilities to ensure efficient kitchen operations
• Conduct performance evaluations and provide coaching and training to staff
• Address staff concerns and maintain a positive working environment
• Taking corrective action if staff isn’t preforming work duties or when incidents arise

Menu Planning and Development:

• Collaborate with the Executive Chef and other leaders in the kitchen to develop and execute new menus
• Assist in recipe development and standardization
• Monitor food costs and make adjustments as needed

Food Quality and Safety:

• Having a deep understanding of food safety and sanitation practices
• Ensure adherence to all food safety and sanitation regulations
• Conduct regular quality checks on food preparation and presentation
• Monitor food inventory and ordering procedures

Kitchen Operations Management:

• Oversee daily kitchen operations, including food productions, scheduling, and equipment maintenance
• Coordinate with other departments like front -of -house to ensure smooth service
• Manage kitchen budget and labor costs

Special Events and Catering

• Assist in planning and executing large-scale catering events
• Ensure quality and consistency of food for special functions
• Sometimes operating independently to execute events

Preferred Skills and Qualifications

• Extensive culinary experience in a professional kitchen
• Proven leadership and supervisory skills
• Strong organizational skills
• Knowledge of cooking techniques and ability to create quality dishes
• Knowledge of cost control and inventory management
• Recipe development
• Strong communication and interpersonal skills
• Ability to teach others
• Knowledge of advanced cooking techniques
• Strong understanding of food safety and sanitation practices
• Ability to act independently when the Executive Chef isn’t present
• Experience with Microsoft Excel, ADP, NorthStar, and other technologies

Expectations That Come with The Job

• Working 40 and upwards to 60 hours a week, and sometimes being the first one to arrive and last to leave
• To work every major event or holiday
• Ability to work every station efficiently and help where it’s needed
• Willingness to do any task without having to be told to do so
• Ability and understanding of costing menu items
• Manager level SERV Safe certification
• Covering Shifts and essentially being “on call” when people call out including dishwashing
• Having clear communication with everyone one involved with F&B
• Ability to work at a fast pace
• Being proactive on all aspects of kitchen operations
• Checking in food product to make sure it's to acceptable standards
• Keeping staff motivated and eliminating as much “down time” as possible
• Ability to problem solve and think quickly while under pressure
• Understanding the bigger “picture” of operating and running two kitchens and special events
• Having a general positive/professional attitude and appearance
• Ability and understanding of time management and forecasting in a kitchen
• Organizing and executing cleaning projects
• Checking out stations at the beginning and end of shifts
• Understanding and abiding by company policies and rules
• Ability to act as the Executive Chef when “they” are not present, while on vacation or on sick leave, including but not limited to, ordering of product, scheduling employees, approving PTO, inventory, coding invoices, notifying maintenance when a repair is needed, taking disciplinary action with employees and documenting it properly, maintaining safety in the kitchen, walking though with the health inspector and taking any corrective action that is necessary immediately, ext.