Responsibilities:

·   Oversee the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef’s Case, Café on the Run, and Catering

·   Assist in scheduling all necessary partners in order to produce the required products within the budgetary guidelines

·   Responsible for the overall direction, coordination, and evaluation of the kitchen(s)

·   Interview, hire, and train partners

·   Plan, assign, and direct work; appraise performance

·   Assist in training of all culinary partners, including the development of training agendas and materials

·   Assist with menu design, recipe development and training for all food venues

·   Assist with budget development

·   Responsible for overseeing proper receiving, storage, rotation and pars for food items within the department

·   Work closely with the Steward in the cleanliness and sanitation requirements of all venues

·   Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality

·   Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas

·   Manage Sous Chefs who supervise a total of 10 to 30 partners

Position Requirements:

·   Minimum 5 yrs. experience as an Executive Sous Chef

·   Proven leadership experience in a complex environment with multiple direct reports

·   Professional culinary training or equivalent work experience

·   Demonstrated excellent customer service communication and organization skills

·   Assist in new product development and menu costing

·   Experience in ordering, inventory maintenance, and shrink control

·   Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment

·   Ability to supervise, train, and cross-train kitchen partners

·   Ability to work a flexible schedule, including opening, closing, and weekend shifts

·   Responsible for total kitchen production in absence of the Executive Chef