Marisella Executive Sous Chef

Description

Maple Hospitality Group is the national hospitality group driven by Jim Lasky, Chef Danny Grant, and a team of world-class food lovers who serve to live and live to serve. Successful restaurants exist for many years by delivering all of the following: impeccable food, World-class service, and a one-of-a-kind dining experience. Our team’s goal is to achieve iconic destinations and programs by delivering on all three. Our restaurants and our teams deliver an experience beyond what is expected—that is the Maple Hospitality promise.  As the Company expands throughout Chicago, Scottsdale, Dallas Miami and Santa Barbara, opportunities for growth, travel and continuing education are endless.

In everything we do, there are four principles that we live by:

• Generous - We always give more than we receive, and we never take advantage of a guest. The value that a guest receives always exceeds what they pay.
   
• Excellence - We do our work exceptionally, with skill and talent curated from decades of hospitality experience. Our staff has more food, wine, and cocktail knowledge than any other Hospitality Group.
   
• Fun - We love what we do, we laugh a lot, and we never take ourselves too seriously. Having fun is a critical component to success at an intense and complex restaurant.
   
• Fail Fast - As we strive to be the best, we will make mistakes. It is ok to screw up as long as you learn, adjust, and get better. Don’t wait… fail fast and move on.
   

Benefits & Incentive Package Includes:

What You Will Do

Executive Sous Chef Responsibilities

• Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position.
• Oversee the line and ensure the execution of exceptional food in a timely manner.  
• Responsible for daily line checks to continually drive consistency in recipe standards.
• Collaborate with the Executive Chef and CDC to maintain corporate-mandated food and labor costs.
• Oversee and participate in daily food purchasing and prep production.
• Maintain proper inventory practices and reporting.
• Create menu specials, as requested by the Executive Chef and Chef de Cuisine.
• Schedule and manage staff to build a strong kitchen and dish team.
• Recruit exceptional hourly staff members and ensure they’re properly trained to execute their job duties.
• Actively prepare for and participate in manager meetings.
• Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards,
• Communicate effectively and genuinely with staff members, guests, and all departments.
• Maintain a friendly, caring, and professional demeanor at all times in a fast-paced environment.
• Respond quickly to guest and staff complaints and requests in a friendly and professional manner.
• Report to the Executive Chef and CDC on operational wins, losses, and areas in need of improvement.
• Focus on hospitality goals and continue to drive generosity within the operation. 

Financials

• Track COGS and assist the team in reporting accurate COGS.
• Collaborate with the Executive Chef and Chef de Cuisine to maintain corporate-mandated food and labor costs.
• Ensure all labor systems are being followed.
• Ensure all SOPs and timelines for COGS are being followed.

Food and Menu Development

• Collaborate with Chef Team in executing seasonal menu changes.
• Collaborate with Chef Team in creating weekly specials, plan menus, and select plate presentations that highlight seasonal ingredients and customer demand.
• Work with vendors and local farms to source new and fun products.
• Review menu product mixes and sales trends.
• Push food quality and standards.

Culture, Service & Day to Day Operations

• Continue to develop and teach MHG culture.
• Ensure all SOPs that have been created to help run a successful operation (property walkthroughs, 3:30 pass meeting, pre-shift, etc) are being followed.
• Conduct property walkthroughs with leadership teams for R&M and property organization.
• Work closely with the Human Resources Department to ensure compliance with all federal and State Labor Laws, as well as MHG Human Resources policies and procedures.
• Provide leadership in staff engagement, satisfaction, and retention.
• Help to recruit exceptional staff members. Ensure they’re properly trained to execute their job duties above expectations, making sure they understand the company culture.
• Actively participate in any Manager meetings.
• Track purchasing, inventory, and prep production.

BOH Team Development

• Communicate with Human Resources on staffing needs and ensure that the restaurant is staffed per guidelines.
• Mentor and manage all chefs to become strong leaders who can train and develop hourly employees to move up within the ranks.
• Assist in the recruitment of new talent.
• Oversee the Sous Chefs
• Schedule, mentor, and manage the team.
• Any other duties assigned.

Qualifications

Who We Are Looking For

• 2 years of higher management/Executive Sous Chef experience
• High-end-level restaurant experience is a must.
• Attention to detail and commitment to quality.
• Must maintain a high level of cleanliness and be aware of all food safety standards. 
• Must have a flexible schedule including the ability to work on holidays. 
• Ability to lead a team and follow instructions.
• ServeSafe and Food Handler Certification are required.

This role requires

• Must have excellent interpersonal and communication skills.
• This individual must be enthusiastic, punctual, and dedicated to the job.
• Must have a thorough knowledge of cooking skills.
• Must be able to handle confidential information.
• Strong organizational skills.
• Must be detail oriented.
• Ability to move and lift up to 25 lbs
• Ability to stand and walk for extended periods of time.