The Executive Sous Chef position is responsible for supporting the Executive Chef to ensure the most efficient and effective BOH Operation. This includes working all BOH positions as needed, supervising and coaching staff, developing sous chefs, assisting with light administrative duties such as ordering inventory and employee documentation. The Executive Sous must work diligently with the entire team to ensure excellent safety and sanitation as well as food consistency, quality, and presentation. Additionally, the Exec Sous will partner with Exec Chef to reach financial P&L goals.

Essential Duties

• 30% - Working the line: Preparation and plating of all menu items.
• 5% - Cleaning of the line and work areas on a consistent basis and ensuring staff does the same.
• 15% - Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc.
• 5% - Conduct regular food safety and sanitation inspections and Workplace Safety Inspections.
• 15% - Expediting food from the front line.
• 5% - Inventory, ordering, and stocking of supplies.
• 10% - Training new employees and coaching current staff including sous chefs.
• 5% - Coordination of repair and maintenance.
• 10% - Administrative duties including manager log entries, invoice coding, and staff documentation.

Other

Willingness and ability to commit the necessary time and effort to achieve operation objectives. Maintain regular and prompt attendance in conformation with company standards and policies. Personnel with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Lead by example setting a high standard for yourself and others.

Due to the seasonal nature of the restaurant industry and limited number of managerial personnel, chefs may be required to work varying schedules to accommodate the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Company’s rules and regulations for the safe and efficient operation of its business, including but not limited to adherence to the provisions of the Employee Manual, IIPP, and Food Safety practices. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Required Knowledge and Ability

• Ability to read, write and speak English.
• Basic Math Skills.
• Basic computer skills including MS Office and internet.
• Ability to understand and properly execute recipes.
• Ability to perform basic cleaning and sanitation practices.
• Ability to handle a knife and other sharp objects with extreme caution and skill.
• Ability to handle food safely.
• Ability to convert measurements.
• Ability to work in a fast-paced and stressful environment.
• Ability to work as a team player and communicate with co-workers effectively.
• Ability to listen to and follow direction.

Supportive Functions: In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.

• Deep cleaning duties.
• Trash Removal.
• Minor off-site catering.
• Regular meeting attendance.
• Any and all other duties asked of you related to the operation of the restaurant.

Qualifications

• 2+ years as sous chef in a full-service facility or a combination of experience and education that would provide the skills and knowledge needed for the position.
• Successfully pass an extensive 10-year criminal background check conducted by the FBI and SFO SIDA training.
• Successfully pass computerized employment testing and in-person interview.

Experience

Six months experience as line cook in a fast-paced high-volume environment or promotion from prep cook.

Physical Requirements

• Task N/A Rarely (1-12%) Occasionally (13 – 33%) Frequently (34% – 66%) Regularly (67% - 100%)
• Standing
• Walking
• Climbing
• Sitting
• Stooping/Kneeling
• Lift/Carry up to 15 lbs.
• Lift/Carry up to 30 lbs.
• Lift/Carry up to 50 lbs.
• Push/Pull up to 25 lbs. of exertion
• Push/Pull up to 50 lbs. of exertion
• Work below waist level / bending
• Work at waist to shoulder level
• Work above shoulder level
• Turning / twisting
• Reaching arms beyond arm's length
• Grasping / Holding
• Speaking (in English)
• Hearing (understanding English)
• Seeing
• Work in confined spaces
• Exposure to extreme temperatures
• Operate tools and

• Professional development opportunities.
• Comprehensive training provided, including Food Safety Manager Certification and Sexual Harassment Training.
• Participation in safety and sanitation inspections.
• Potential for career advancement within the culinary team.

• Minimum 2 years as a sous chef in a full-service facility.
• Ability to read, write, and speak English.
• Basic math and computer skills, including MS Office.
• Experience in a fast-paced, high-volume kitchen environment.
• Valid Food Safety Manager Certification (training provided).
• Strong communication and teamwork skills.
• Ability to handle food safely and perform cleaning and sanitation practices.