Executive Sous Chef - Full-time / Part-time

JOB SUMMARY:
Will supervise the assigning of specific duties to employees for efficient operation of the kitchen.

ESSENTIAL DUTIES & RESPONSIBILITIES:
Must be able to train, supervise and work with all the kitchen staffs in order to prepare, cook and present food according to restaurant standard recipes.
Provide quality food products and meet budget requirements.
Must set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic.
Communicate with Executive Chef and the Food and Beverage Director.
Supervises the assigning of specific duties to employees for efficient operation of the kitchen.
Supervise the culinary staff schedules so that proper coverage is maintained while keeping payroll costs in line.
Ensure proper receiving, storage (including temp.-settings) and rotation of food products so as to exceed Health Department regulations.
Hire, schedule and train all culinary staff to include conducting roll call and monthly meetings, illustrating the proper food handling techniques.
Monitor staff performance.
Define performance requirements and develop action plans for achievement of goals.
Verbally communicate, in a calm, positive demeanor, during the course of the function with the service staff.
Supervise cleanup of kitchen area and proper breakdown and storage of equipment.
Attends meeting such as menu meetings.
Orders supplies from Purchasing and Housekeeping departments.
Ability to obtain any government required licenses or certificates including a racing license. CPR training required. First aid training preferred. Must have extensive knowledge in Microsoft Office (Word, Excel, Etc.).
All other duties as assigned.

EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS:
Must be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Must have comprehensive knowledge of food and products, standard recipes and preparations.
Knowledge of all applicable federal, state and local health and safety regulations.
Ability to grasp, lift, carry or transport up to 50 lbs.
Ability to operate all food equipment.
Ability to set realistic goals and standards.
Minimum of 2 years experience in Management and minimum 5 years experience in mid-high volume kitchens.
Must be experienced in high volume kitchens.
Must be able to stand/walk/ sit for extended periods. May be exposed to working in a noisy, smoke/secondary smoke environment.
Must be at least 21.
Must be able to obtain and maintain appropriate licensing.
Must exhibit patience and teamwork with guests, staff, and specialty functions and any other duties assigned or assumed.
Subject to pre-employment drug screening.

EDUCATIONAL REQUIREMENTS:
High School Diploma or equivalent. Minimum of Associates Degree in Culinary Arts.