What are the responsibilities and job description for the Executive Sous Chef position at Sycamore Services?
Executive Sous Chef
Goal : The Executive Sous Chef's role is to oversee and maintain the overall operations of the Sycamores kitchen, ensuring adherence to company standards and excellence in culinary execution. This position is primarily responsible for managing food costs, kitchen staffing, cleanliness, health and sanitation, safety, ticket times, and the kitchen training program, all while aligning with both company expectations and store-specific goals. By evaluating kitchen performance and implementing strategic improvements, the Executive Sous Chef ensures the consistent delivery of high-quality food to guests in a timely manner.
Responsibilities :
- Ensure food quality, consistency, presentation, and ticket times are the top priorities for each shift
- Build relationships with your staff, be flexible with their scheduling needs, create a welcoming and enjoyable workplace, and provide praise performance feedback and developmental plans through timely evaluations to keep employee turnover to a minimum
- Communicate and execute successful menu rollouts, menu changes, and product changes
- Manage the kitchen department's finished product quality and average ticket times, evaluate our areas of opportunity and collaborate with store managers and culinary team to make necessary process improvements
- Collaborate with and oversee the Sous Chef (where applicable), provide regular guidance and directives, and scheduling weekly check-ins
- Responsible for health and safety compliance with the state of Ohio, including ongoing training with team members, addressing issues at hand, maintaining temp logs, and correct food storage hierarchy
- Develop a team to ensure trucks are put away properly, including rotation and organization. Ensure that all items on invoices are accounted for, and if not, follow process for rejecting, requesting credit, etc.
- Communicate on an ongoing basis with your GM and maintenance team to flag high priority needs and follow through until the task is completed
- Evaluate the quality of kitchen tools, smallware, China, etc. and replace missing items or items in disrepair, report necessary equipment needs to GM
- Maintain a high standard for cleanliness. Insist on completion of weekly and daily cleaning, identify and assign larger tasks, create checklists, and follow through
- Conduct weekly inventory of ten count, as well as monthly inventory of food and kitchen supplies
Qualifications :
Work Environment :
Sycamore Dining, LLC and Good Food Restaurants is an equal opportunity employer. We offer a welcoming and inclusive environment in service of one another, our employees, the diverse customers we aim to serve, and the communities we call home. We do all of this with kindness, empathy and respect for each other.
