Executive Sous Chef - Scottsdale, United States - Superior Talent Source

Description

Job Description

POSITION TYPE: Sous Chef

SPECIALTY: Trendy Upscale dining

JOB TYPE:Full-Time Permanent

Job Summary:

The Sous Chef reports to the executive Chef and is responsible for day to day operations in the kitchen. You will work with the Executive Chef, General Manager, and Production Manager to oversee an efficient and orderly operation, lead staff in production, hiring/staffing/training, inventory and purchasing, quality control, recipe consistency & development, food safety, as well as overall organization and cleanliness of the restaurant. As a Sous Chef you must maintain and exceed quality standards.Candidates should have a passion for presenting great food.

It is critical that the Sous Chef be a high-energy, high-performing, fast-paced, results-driven team member that strives to succeed with effective leadership and an unwavering commitment to people development.

Responsibilities:

• Manage and oversee the entire kitchen operation.
• Deliver superior guest service, ensuring guest satisfaction.
• Create and execute weekly specials and holiday menus.
• Organize and supervise shifts.
• Hire, train, schedule and manage BOH employees.
• Evaluate staff performance, including evaluations, promotions, discipline, and terminations.
• Estimate consumption, forecast requirements, and maintain inventory.
• Maintain the highest standards of food safety and sanitation in accordance with company standards and local & state Health Department codes and regulations
• Control costs and minimize waste.
• Nurture a positive working environment.
• Ensure equipment is maintained and cleaned.
• Implement innovative strategies to improve productivity and sales.

Job Benefits:

• Competitive salary
• Bonus
• 401K
• Comprehensive Health benefits - 100% paid medical care
• Paid time off (PTO)

Requirements:

• 2-3 years experience as a Sous Chef or Chef in an upscale high volume environment.
• Extensive food knowledge.
• Comfortable in every Back-of-House position.
• Strong leadership, communication, motivational and people skills. Spanish skills are a must.
• Good financial management skills.
• Computer literacy.
• Experience in managing and controlling P&L lines such as waste management, inventory, food cost, equipment cost and labor cost
• Must have Manager ServSafe Certification and a Drivers License, or the ability to get one
• Willingness to work a flexible schedule; weekends required

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