Executive Sous Chef - Full-time

The Executive Sous Chef (ESC) is responsible for ensuring exceptional guest service. The ESC has advanced knowledge of the overall operation which includes maximizing sales and profit, developing hourly and management personnel, facilities management and guest satisfaction

Position and Departmental Responsibilities

• Coordinates all BOH hourly and management training
• Works with the FOH training manager to schedule and execute food tastings for new and ongoing training
• Cost out and projects for training
• Is the point of contact for the trainee and ensures that all tests, readings and agendas are followed
• Coordinates and approves all BOH hourly schedules and ensures proper staffing levels
• Maintains the staffing guides and adjusts when necessary (based on seasonality)
• Coordinates and maintains in conjunction with the AGM, all facility management from HVAC to specific kitchen equipment
• The main contact for all repair and maintenance issues
• Maintains all preventative maintenance schedules and adherence according to agreements
• Communicates all issues with GM/EC
• Handles employee issues in a professional and timely manner
• Promotes a positive environment for all employees, guests and vendors
• Advanced knowledge of all food production and sanitation standards
• Purchasing, inventory, receiving and control of all food and related production items (Operating expenses as determined by the Executive Chef)
• Conducts department meetings as required
• Maintenance and execution of BOH systems
• Determines daily lunch and dinner specials in conjunction with the Executive Chef
• Write schedules for hourly staff and posts in a timely manner
• Assists in determining staffing needs
• Assists in interviewing and hiring staff
• Possesses strong organization and time management skills
• Evaluates performance and executes employee reviews for hourly staff in a timely manner

Financial Responsibilities

• Scheduling according to business trends, budget and staffing guides
• Eliminates all overtime by monitoring payroll daily
• Must be able to cut or add labor on a shift by shift basis that is consistent with the trend in sales
• Check in/out of all equipment and building technicians
• Advanced knowledge of food, beverage and operational cost controls
• Analyze and manage expenditures to help conform to budgetary requirements. Must be able to identify and respond to any discrepancies in cost controls
• Reconciliation of all R&M invoices
• Participates in the budget and projection process
• Takes complete ownership of all weekly, mid and end of period financials and reviews with EC/GM for final approval

Shift Responsibilities

• Meets with management team to discuss any operational or promotional opportunities for the shift
• Performs duties as outlined on opening, mid and closing chef checklists
• Ensures that the restaurant and grounds are maintained and ready to be operational
• Performs pre shift meetings with staff for lunch or dinner shifts. Adheres to the guidelines set up for conducting this meeting
• Expedites service/catering events
• Support entire staff during any given shift
• Monitors service in all areas throughout shift; understands Critical Service Point (CSP) procedures
• Engages guests throughout the shift
• Maintain overall cleanliness of restaurant
• Understands and is able to react to all emergency procedures
• Communicate to fellow management team about day to day operations via email, digital management log and manager meetings
• Must know daily sales projections at all times

Abilities, Knowledge and Other Requirements:

• 2-4 years of undergrad experience or equivalent culinary experience
• Health and Sanitation Certified
• Trained in CPR
• Has basic computer skills in (word, excel, outlook)
• At least 3 years of kitchen management experience in the restaurant industry
• Understanding of restaurant operations, financials, and systems
• Strong organizational and leadership skills
• Maintain a well-manicured appearance and persona that reflects the image of the restaurant
• Read, sign, and be held accountable for the information in the Weber Employee Handbook
• Meet personal schedule requirements punctually
• Accept constructive criticism
• Ability to stand and walk for 8-12 hours per day.
• Safely move about in all areas of the restaurant
• Will frequently reach, feel, bend, stoop and carry.
• Ability to carry up to 30 pounds
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Work in space with variable ventilation, smoke and extreme temperatures
• Must be able to tolerate higher levels of noise from customer and employee traffic while in the field.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.
• Complete and understand all modules outlined in Management training
• Excellent English verbal and written communication skills
• Perform calmly and effectively under stressful conditions