What are the responsibilities and job description for the Executive Sous Chef position at Crawford Thomas Recruiting?
Job Title: Executive Sous Chef
Pay: 60k-75k
Days: Sunday - Saturday
Hours: Varies, including evenings, holidays, and extended hours as needed
Position Summary
The Executive Sous Chef is responsible for supporting the Executive Culinary Team in overseeing the daily operations of the kitchen. Additional responsibilities include overseeing daily production, staff management and training, recipe development, production and supervision of off-premise events in accordance with comapny guidelines and standards.
Responsibilities
Develop a holistic understanding of the company vision, becoming an ambassador of the brand. Be highly creative! Participate in development of menus and internal tastings. Oversee and actively participate in the prep production for all menu items. Ensure that all prep is completed to specifications to ensure success in other departments. Support the Executive Culinary Team and Operations department in checking off events according to company and DOH standards. Confidently and promptly resolve issues such as incorrect orders or incorrect menu items with internal departments. Assist the Executive Culinary Team in managing the overall kitchen staff, to include selection, training, and supervising of daily work assignments. Act as a coach and mentor; managing performance by setting objectives, providing ongoing performance feedback and administering corrective action when needed. Monitor and train kitchen staff in proper sanitation procedures. Oversee daily production from each kitchen station to ensure proper presentation and preparation to event guidelines. Conduct regular station check-ins and random food tastings. Establish proper portion sizes and controls to ensure proper amounts are being prepared for events. Full understanding and functionality of CaterXpert.. Assist with printing all event orders and any revised event orders in a timely manner as necessary. Assist in reviewing parties with Sous Chefs prior to departure. Attend events in the field as requested. Participate in client tastings as requested. Cook in any station as needed, taste products that are produced to ensure quality and consistency. Continually monitor cleaning and maintenance of all kitchen equipment. Make recommendations for equipment purchases and monitor equipment repairs, ensuring equipment is fixed in a safe and timely manner. Assist with placing food and cleaning supplies orders with vendors as needed, using order guides and purchase orders (when required) to organize all orders. Assist with inventory. Perform other relevant tasks as required.
Requirements
Education & Experience:
3-5 years in hospitality, preferably in catering or hotel food service. Food Safety Certification.
Essential Qualifications
Commitment to delivering exceptional culinary experiences. Impeccable service standards and attention to detail. Strong leadership and problem-solving skills in high-pressure environments. Ability to collaborate across departments. Project management skills, with the ability to multitask and meet deadlines.
Language Skills
Proficiency in English required; Spanish is a plus
Pay: 60k-75k
Days: Sunday - Saturday
Hours: Varies, including evenings, holidays, and extended hours as needed
Position Summary
The Executive Sous Chef is responsible for supporting the Executive Culinary Team in overseeing the daily operations of the kitchen. Additional responsibilities include overseeing daily production, staff management and training, recipe development, production and supervision of off-premise events in accordance with comapny guidelines and standards.
Responsibilities
Develop a holistic understanding of the company vision, becoming an ambassador of the brand. Be highly creative! Participate in development of menus and internal tastings. Oversee and actively participate in the prep production for all menu items. Ensure that all prep is completed to specifications to ensure success in other departments. Support the Executive Culinary Team and Operations department in checking off events according to company and DOH standards. Confidently and promptly resolve issues such as incorrect orders or incorrect menu items with internal departments. Assist the Executive Culinary Team in managing the overall kitchen staff, to include selection, training, and supervising of daily work assignments. Act as a coach and mentor; managing performance by setting objectives, providing ongoing performance feedback and administering corrective action when needed. Monitor and train kitchen staff in proper sanitation procedures. Oversee daily production from each kitchen station to ensure proper presentation and preparation to event guidelines. Conduct regular station check-ins and random food tastings. Establish proper portion sizes and controls to ensure proper amounts are being prepared for events. Full understanding and functionality of CaterXpert.. Assist with printing all event orders and any revised event orders in a timely manner as necessary. Assist in reviewing parties with Sous Chefs prior to departure. Attend events in the field as requested. Participate in client tastings as requested. Cook in any station as needed, taste products that are produced to ensure quality and consistency. Continually monitor cleaning and maintenance of all kitchen equipment. Make recommendations for equipment purchases and monitor equipment repairs, ensuring equipment is fixed in a safe and timely manner. Assist with placing food and cleaning supplies orders with vendors as needed, using order guides and purchase orders (when required) to organize all orders. Assist with inventory. Perform other relevant tasks as required.
Requirements
Education & Experience:
3-5 years in hospitality, preferably in catering or hotel food service. Food Safety Certification.
Essential Qualifications
Commitment to delivering exceptional culinary experiences. Impeccable service standards and attention to detail. Strong leadership and problem-solving skills in high-pressure environments. Ability to collaborate across departments. Project management skills, with the ability to multitask and meet deadlines.
Language Skills
Proficiency in English required; Spanish is a plus
Salary : $60,000 - $75,000
