Executive Sous Chef

• Executing all requests and orders from senior leadership
• Ability to execute all positions on the line and help line staff when they get behind
• Execute and oversee the production of all menu items
• Expedite orders correctly and efficiently to ensure smooth kitchen flow
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides
• Ensuring all reach-ins and walk-ins are locked
• Ensure all kitchens and prep areas are kept clean and maintained properly in accordance with Company policies and Department of Health regulations
• Ensure every cook is using the right tool for the right job
• Communicate daily pars necessary for service needs throughout each shift for each station
• Checking and tasting all mise en place that is prepared by line cooks, prep cooks, productions cooks and butchers
• Perform thorough line checks prior to each service as outlined on checklists
• Oversee sanitation team, ensuring they are performing their duties within company cleanliness and safety guidelines
• Interview and hire new team members when a position(s) becomes available
• Create weekly schedules for BOH, including review of PTO and unpaid time off requests
• Review BOH staff punch-ins and punch-outs, and approve and edit timecards on a weekly basis
• Train and educate all new BOH hires in accordance with company guidelines
• Conduct performance review at regular intervals for feedback and learning
• Manage corrective actions and exit plans when needed
• Complete inventory accurately, update and maintain inventory sheets, and submit completed inventory in accordance with corresponding deadlines
• Place all food and chemical orders, as required, based on forecasting of needs resulting from analysis of product mix reports, anticipated specials, introduction of new dishes, contracted large parties, buy-outs, off-site events, etc.
• Maintain excellent relationships with all vendors
• Stay current and maintain the proper knowledge of requirements, protocol, and steps necessary of DOH inspection
• Working knowledge and ability to execute all kitchen recipes, ability to properly record and write recipes as per Executive Chef's instruction

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