Executive Sous Chef

"Made in Italy Responsible Restaurant concept providing Sustainable Plant-Based Hospitality" Share Reports to: Executive Chef Direct Reports: Line Cooks Prep Cooks Commis Duties and Responsibilities: Culinary Supervise the daily preparation of mise en place by line cooks, commis, and externs.
Ensure cleanliness and organization of walk-in coolers and dry storage spaces according to Hazard Analysis Critical Control Point (HACCP) and restaurant guidelines.
Taste daily mise en place for proper seasoning and quality.
Lead assigned station to ensure proper preparation and plating of dishes.
Coordinate with dining room and expeditor to ensure timely delivery of courses.
Work with Chef de Cuisine and Porter team to maintain equipment and facilities according to building and service standards.
Maintain HACCP documentation and uphold standards.
Hiring Recruit new team members and facilitate growth through skills training and mentorship.
Menu Development Write and cost recipes for the menu.
Develop new techniques for dishes as needed.
Qualification Standards 3 years of Sous Chef/Head Chef experience and management experience.
Advanced and accurate knife skills.
Ability to read and follow recipes and standards.
Strong computer skills and knowledge of POS systems.
Ability to teach and mentor others.
Ability to work independently and multitask.
Experience with a variety of cooking styles and techniques.
Ability to adapt and make quick decisions in a fast-paced environment.
Ability to lift and carry heavy weights.
Ability to stand for extended periods.
Compensation and Perks Competitive salary to be discussed privately.
Paid time off.
Discounts for family and friends.
Rewards for loyalty and productivity.
Team building activities.
Attendance at events and conferences.
Opportunity for career growth within the organization.
Required Skills Advanced and basic knife skills.
Knowledge of food safety.
Inventory, vendor, and kitchen management.
Ordering/purchasing and portioning.
Receiving and prepping ingredients.
Vegetable cookery and fine dining service.
Team development and training Note: This job description is not exhaustive, and additional duties and responsibilities may be assigned as needed.
Job details Job type Full-time #J-18808-Ljbffr