Job Details
Purpose of the Position
The Executive Sous Chef is an essential part of the team, working to further our mission and vision of being recognized as a best-in-class workplace one that creates a healthy professional working environment and strives to improve the reputation of the hospitality guild.
Summary of Position
The Executive Sous Chef assists the Chef de Cuisine in overseeing food production and service for the restaurant as well as supervision of the kitchen and its team, all while representing Hopkins and Company and their respective business in a professional manner at all times, on and off premises. The Executive Sous Chef will maintain consistency and deliciousness of all menu items. This role will train kitchen personnel and supervise culinary activities; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in the kitchen. This position will also complete administrative duties to ensure labor and cost of goods goals are met.
Culinary Management
Caring for and showing that care through stewardship our products
Maintaining consistency and deliciousness of all menu items
Maintaining a working knowledge of all recipes, products, and production procedures.
Ensuring that all food products are consistently prepared according to the business s specifications; and where applicable, portioning, cooking, and serving standards
Regularly auditing use of recipes, and where applicable line production of food and beverage items to ensure flavor, quality, and consistency standards are met.
Ensuring any variation from consistency, deliciousness, or product spec is quickly corrected
Executing timely and accurate production of all food on a shift basis
Directing teams in preparation for nightly service
Working with all teams in introduction and cataloging of new items
Conducting ongoing training and development of FOH and BOH staff to keeps everyone well-informed about the menu, specials, recipes, and specs.
Assisting to develop new menu items and recipes
Working with Marketing team on special events menus
Monitoring kitchen safety and cleanliness
Maintaining and nurturing farmer and purveyor relationships for best product and cost Following and holding team members accountable to food safety practices
Staff Management
Serving and providing leadership to all of those around through your presence
Assisting the chef de Cuisine with supervisory duties, such as training and disciplinary counseling of all back or house employees, conducting reviews, creating celebration reports, and other periodic employee assessments as needed
Assisting to conduct regular staff training, both formal and informal, with all staff
Continually sharing inspiration and ideas with staff
Ensuring back of house staff is upholding core values and adhering to strategic and operational priorities
Maintaining and role modeling all company standards and principles
Understanding and demonstrating completely all back of house policies, procedures, standards, specifications, guidelines, and training programs
Ensuring standards are met or exceeded consistently by back of house staff by giving clear direction.
Communicating effectively using active listening skills, clear and complete expressions, and persuasiveness; keeping information flowing to the appropriate parties vertically (down as well as up) and horizontally.
Ensuring the kitchen is safe and harassment free
Creating an awareness in others of their powers and self-worth
Assisting to create an environment in which others feel ownership for results and feel comfortable to take action to achieve desired results.
Demonstrating the ability to motivate others through guidance and coaching rather than using formal authority
Identifying and anticipating problems and acting to rectify them by employing analytical thinking and sound judgment
Resolving conflict among team members quickly and effectively and strives to create win-win situations.
Working well with others at various levels; builds relationships and establishes positive interpersonal relations
Ensuring that personnel issues are carried out in accordance with established company policies and procedures
Maintaining open and clear communication with the staff and executive leadership team Attending management and leadership meetings when scheduled
Hospitality
Encouraging laughter and joy in staff.
Modeling hospitality behaviors with our teams and partners through consciousness and discretion, clear and effective communication, and poise and candor.
Acting as an integral part of guest experience through guest interaction and engagement.
Anticipating and diffusing staff issues or turning them around promptly and un-defensively.
Displaying a positive and professional image to the staff at all times; maintaining composure in difficult situations.
Taking personal responsibility for correcting problems: giving responses to staff questions and following up on their inquiries, requests, and complaints in a timely manner (immediately or within 24 hours if research is required).
Researching and monitoring our peers, colleagues, and competitors locally and nationally.
Inventory and Operations Management
Completing various daily, weekly, monthly, and quarterly reports in a timely and accurate manner.
Conducting and assuring the accuracy monthly inventories.
Ensuring inventory stays within set budgets.
Overseeing weekly ordering, receiving, re-stocking, and coding as directed.
Assisting in supervising and enforcing the cleanliness, excellence, and organization inventory storage spaces.
Ensuring that all production areas are clean and kept in excellent condition through personal inspection and by following cleaning schedules and facility audit programs.
Ensuring that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs.
Working with the Operations team to monitor maintenance activities and preventive maintenance programs.
Supporting excellence in every aspect of the business including systems, standards, and follow-through.
Financial Stewardship
Consistently achieving the Cost of Goods goals by maintaining and managing use of systems, corrective action plans, audits, and budgeting.
Assisting management team to enter data into the PCW and other financial trackers as needed.
Ensuring that all products/invoices received are correct in accordance with receiving policies and procedures.
Adhering to revenue forecasts; utilizing finances, budgets, facilities, equipment, materials, and products to minimize costs; actively practices cost containment.
Assisting to ensure labor and food cost goals are met
Assisting to ensure all controllable cost goals are met (controllables include china, glass and silver, maintenance, cleaning supplies, linens, paper goods, etc.)
Scheduling department labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Human Resources
Achieving company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Understanding of policies regarding personnel and administering prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
Utilizing established standards in interviewing and hiring employees.
Orienting all new hires using company handbooks and support materials.
Fully understanding and complying with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements, employees, and guests.
Conducting positive and effective pre-shift meetings.
Providing regular feedback to team members on strengths and opportunities. Ensuring our training program is followed and documented consistently.
Ensuring your team is fully staffed with people who can meet the position requirements. (i.e. staffing pars are maintained and bad apples are removed or reassigned.)
Ensuring good performance is given recognition and poor performance is corrected through constructive feedback.
Fostering teamwork among all workgroups (e.g. Cook to Cook, BOH to FOH, etc.)
Completing required employee documentation and other required paperwork including forms, reports, and schedules in an organized, timely and accurate manner.
Assisting to review payroll and complete of payroll-related forms, discussing exceptions and unusual circumstances with the Human Resources Department and approving/disapproving as appropriate.
Following Safety & Sanitation practices to ensure a safe, clean environment for our employees and guests.
Ensuring security policies are followed.
Ensuring proper food handling procedures are utilized (e.g. receiving, storage, rotation, etc.) Emphasizing relevant safety/security issues.
Ensuring the facility, and all equipment, is well cleaned and maintained and that repairs or requests for capital repairs are timely.
Understanding and complying with state and federal law and standards related to food and beverage service.
Maintaining ServSafe certifications.