executive sous chef - Santa Barbara, United States - Acme Hospitality Defunct

Description

Job Type

Full-time

Description

Who We Are:

Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, Palm Springs and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources.

Mission & Core Values:

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality's Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.

Position Summary:

Executive Sous Chefs are responsible for overseeing all aspects of kitchen operations. They are responsible for menu planning, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The Executive Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards.

RESPONSIBILITIES

• Develop and design menus that align with the concept, vision, and target market of the establishment.
• Plan and execute creative and innovative dishes while ensuring they are cost-effective and meet quality standards.
• Oversee the entire food preparation process, including ingredient sourcing, portioning, and cooking techniques.
• Create and maintain standardized recipes and procedures to ensure consistency in taste, presentation, and quality.
• Manage and lead a team of kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Foster a positive and collaborative work environment, promoting teamwork, communication, and professional growth.
• Monitor food production and presentation to ensure adherence to recipes, portion sizes, and plating guidelines.
• Conduct regular inspections of the kitchen and equipment to ensure cleanliness, safety, and compliance with health and sanitation standards.
• Control food and labor costs by implementing efficient production and inventory management systems.
• Collaborate with suppliers to ensure the availability of high-quality ingredients while controlling costs and managing inventory levels.
• Stay up-to-date with industry trends, culinary techniques, and food regulations to continuously improve the menu offerings and operations.
• Collaborate with the front-of-house staff to ensure a seamless and exceptional dining experience for guests.
• Handle guest feedback and complaints related to the food, providing prompt and appropriate resolutions.
• Develop and maintain relationships with vendors, farmers, and local producers to source fresh and seasonal ingredients.
• Stay informed about dietary restrictions, allergies, and special requests, and accommodate them while maintaining high-quality standards.

Requirements

REQUIREMENTS

• Proven experience as an Executive Sous Chef or in a similar senior culinary role.
• Extensive knowledge of culinary techniques, flavor profiles, and international cuisines.
• Creativity and passion for food, demonstrated through innovative menu development and presentation.
• Strong leadership and management skills, with the ability to inspire and motivate a team.
• Excellent organizational and time management skills to handle multiple responsibilities and meet deadlines.
• In-depth understanding of food safety and sanitation regulations, with a commitment to maintaining a clean and safe kitchen environment.
• Strong financial acumen, including budgeting, cost control, and inventory management.
• Exceptional communication skills to effectively convey instructions, provide feedback, and interact with staff and guests.
• Ability to work well under pressure and handle demanding situations with composure.
• Culinary degree or equivalent professional training and certifications are preferred.
• Proficiency in menu planning software, recipe management systems, and kitchen productivity tools.
• Knowledge of sustainability practices and the ability to implement them in kitchen operations.
• Flexibility to work in shifts, including evenings, weekends, and holidays.
• Physical stamina and dexterity to stand for long periods, lift heavy objects, and perform culinary tasks.
• Dedication to maintaining the highest standards of food quality, taste, and presentation.

Specific Job Responsibilities and Tasks:

Financials:

As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales and budgets. All financials are driven by weekly Ops statement.

Kitchen Management:

As Executive Sous Chef you are entirely responsible for the food coming out of the kitchen and the team members who work there. Utilizing the required systems and procedures to maintain consistency, build creativity and foster the growth of the team.

Staff and Scheduling:

As Executive Sous Chef, you are responsible for proper staffing of all BOH positions of the operation. Oversight of hiring, training and performance management.

Training/Initial & Ongoing:

As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side-by-side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.

State of the Restaurant:

The aesthetic and overall cleanliness and condition of the restaurant is an essential part of the Acme experience. Management of maintenance and cleanliness in coordination with the Management Team. Following all Health Department requirements and standards.

Hospitality and Floor presence:

In addition to service, guests return when they enjoy the food. As a Sous chef, we encourage you to get to know our guests and the greater community by participating in media events, taking time to meet and develop relationships with guests, leading by example.

Human Resources:

The Executive Sous Chef will consistently hold team members accountable to the rules and standards of Acme while also delivering and fostering a supportive culture. The Sous chef will never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team.

Marketing:

Support Marketing initiatives by collaborating on collateral, social media, local trends and special events with the Marketing team.

Required Education and Work Experience:

• Culinary Degree preferred
• 2-4 years in related positions
• Advanced knowledge of food professional principles and practices.
• Excellent knowledge of BOH Systems.
• Excellent communication skills.

Reporting Structure:

• The Executive Sous Chef reports to the Executive Chef.

Supervisory Responsibilities:

• The Executive Sous Chef oversees and manages all BOH team members.

Travel Requirements:

• The Executive Sous Chef may be asked to travel periodically.

Job Status:

Non-Exempt

Important Notice:

This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

ALL POSITIONS

GREET ALL YOU MEET

• Say hello to everyone you see and make eye contact (SMILE).
• Remember the guest or team member's names and use them often.

SELL THE PROPERTY

• Sell the services and facilities of the property first.
• Help the company obtain new customers and retain current customers.
• Memorize basic property information; be able to give accurate directions.
• Thank our guests for their business AND invite them to return.

TAKE PERSONAL RESPONSIBILITY FOR GUEST SATISFACTION

• Listen and respond with empathy to guest or team member inquiries and stay with the individual until he/she is satisfied.
• If a guest or team member asks for directions, DO NOT POINT - escort the guest or team member to the destination.
• Never say, "NO", ask for assistance.

PROMOTE SAFETY AND SECURITY

• Never mention a guest's name and room number in the same conversation.
• Never give out a room number. Maintain guest privacy and confidentiality.
• Always knock and announce your department before entering a guest room.
• Know your property's emergency procedures.
• Protect the company's property against damage or loss.
• Report any unsafe working condition.

PRACTICE CONTINUOUS IMPROVEMENT

• First, master the basics DO IT RIGHT THE FIRST TIME
• Look for ways to do your work better, faster and smarter. Share those ideas.
• Be part of the solution; always accompany criticisms with suggestions for improvement.
• Keep an open mind; be "flexible" to do new things and old things in new ways.

PROJECT A POSITIVE, PROFESSIONAL IMAGE

• Follow the company appearance standards at all times.
• Always wear your name badge and gaming badge (if needed).
• Keep your work area clean and professional.
• Never discuss internal business in front of guests.

TAKE PRIDE IN ACME HOSPITALITY

• If you see something on the floor, pick it up.
• Show proper care for tools, equipment and facilities.
• Speak positively about the company and your co-workers.

PRACTICE TEAMWORK

• Pitch in and help - Don't wait to be asked.
• It is okay to ask for help.

RESPOND WITH A SENSE OF URGENCY

• Do not let obstacles become your excuse.
• Be flexible - accomplish the task and follow-up.

HAVE FUN

• Have fun and carry a great positive attitude. Being "positive" and "upbeat" does wonders for you and those around you.

GUEST SERVICE STANDARDS

Always remember to practice the Guest Service Standards for both internal and external guests.

• Smile
• Greet
• Respond
• Resolve
• Thank and Invite Back

Systems you need to know:

CTUIT, Dropbox, Google Drive, Focus POS, AlphaStaff, TripleSeat, Excel, Word, InDesign

The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree of this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.

Physical Requirements:

Standing - Constant

Walking - Constant

Sitting - Frequent

Climbing - OCCASIONAL

Crawling - N/A

Kneeling - FREQUENT OCCASIONAL

Bending - OCCASIONAL FREQUENT

Reaching above Shoulder - Constant FREQUENT

Lifting:

10 lbs. - Constant

lbs. - Constant

lbs. - FREQUENT

lbs. - OCCASIONAL FREQUENT

Carrying:

10 lbs. - Constant

lbs. - Constant FREQUENT

lbs. - OCCASIONAL FREQUENT

lbs. - OCCASIONAL

Pushing - Constant

Pulling - Constant

Manual Dexterity - Constant

Bi-Manual Dexterity - Constant

Fine Motor Skills - Constant

Gross Motor - Constant

Eye/Hand Coordination - Constant

Near Vision - Constant

Far Vision - Constant

Color Recognition - Constant

Hearing - Constant

Other -

ENVIRONMENTAL FACTORS

Working Outside YES

Working Inside YES

Working alone YES

Working closely with others YES

Excessive cold/heat YES

Excessive humidity/dampness YES

Noise/Vibrations YES

Working above ground YES

Working below ground NO

Working with chemicals/solvents/detergents/cleaners YES

Working on uneven surfaces NO

Operating moving equipment or vehicles NO

Working around machinery or moving equipment YES

Climbing on scaffolds or ladders YES

Working under hazardous conditions NO

Salary Description

$80,000/year