Executive Sous Chef

3 years

Opportunity to work with an award winning chef with a Michelin background. We are looking for an experienced Executive Sous Chef who is motivated, detail oriented, ready to stage soon and start right away. The right person will bring both technical skill and curiosity, working closely with the chef team to execute menus that highlight seasonal ingredients through simple, excellent cooking.

Recipe Execution & Innovation: Ensure all signature recipes are strictly executed to standard. Taste component builds and bases daily during shift sweeps. Training of new hires on recipes, preparations, and execution of dishes. Support Executive Chef with menu roll outs. Troubleshooting and correcting execution issues throughout the entire shift.

Orders and Deliveries : Assist with daily and weekly product ordering based on par. Receive and inspect incoming deliveries for peak freshness. . Organizing incoming orders to be put away in a timely manner. Maintaining walk-in, dry storage , freezer and general kitchen area. Monitor low stock items to communicate with the Chef.

Inventory and Cost Control : Take physical inventory counts of prep and pars everyday . Support Inventory counts and overall purchasing and organizing. Ensure proper product rotation and storage. Reduce unnecessary waste through strategic prep planning and utilization. Assist Chef with invoice tracking.

BOH Team Shift Alignments: Lead mandatory product line checks 30 prior to opening shift, daily. Personally taste everything on line stations, verifying temperature, seasoning, prep levels, and plate presentations before service begins. Host mandatory daily Back-of-House lineup meetings at 3:30 PM sharp. Support daily prep production and station readiness for service. specific menu station coverage grids, communicate menu low-counts, and enforce daily standard expectations. Taking full command and operations of the kitchen in the chef's absence.

Staff Scheduling & Time: Assist managing Back-of-House weekly work schedules to hit kitchen labor budgets. Conduct end-of-day clock-in and out checks

Skills & Mentorship: Coach BOH line cooks and prep assistants on advanced culinary prep techniquesincluding baking, slow-braising sauces and detailed butchery.

KITCHEN SAFETY, CLEANLINESS & REGULATORY COMPLIANCE

Sanitation Maintenance: Enforce and execute deep-cleaning standards for walk-in storage vaults, dry storage lockers, line arrays, and prep areas. Ensure walk-ins are consolidated, swept, and mopped during shift updates. Ensure all stations remain clean and organized.

Health & Food Safety Codes: Maintain strict adherence to local Department of Health regulations regarding precise holding logs, cross-contamination prevention rules, and allergy notices regarding undercooked raw ingredients.

Compensation: Salary ($75,000.00 - $80,000.00)

Leadership

Attention to Detail

Time Management

Communication Skills

Problem Solving

Team Collaboration

Organizational Skills

Adaptability

Mentorship

Culinary Creativity

Safety Awareness

Inventory Management

Quality Control

Customer Service Orientation

Strategic Planning

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