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Executive Sous Chef

SUMMARY: Assists Executive Chef with managing, overseeing and organization of back of house venue operations ensuring that all rules and procedures are being followed and excellent customer service is being provided.
ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned.
Assists in the development, implementation, and enforcement of all departmental policies, procedures and standards of quality and performance.
Fully responsible for food production, scheduling, food and labor costs and sanitation.
Ensures compliance with Federal, State, and local food and beverage regulations.
Works under the direction of the Executive Chef. Acts as the Executive Chef in his/her absence.
Responsible for overall management of all kitchen operations, including supervising activities of Sous chefs and cooks,including hiring, training, scheduling, coaching and counseling, and termination.
Ensures all associates adhere to company standards and procedures.
Plan menus, maintaining financial responsibility for the menu mix.
Oversees inventory of food product and coordinates product ordering and receiving within unit specifications.
Maintains a clean and orderly kitchen to comply with State and local Heath Department regulations.
All other duties as assigned.
STANDARDS OF PERFORMANCE
Excellent leadership skills
Excellent guest service orientation, communication and organizational skills.
Ability to build and manage an effective team
Excellent computer skills €“ i.e word, excel
Excellent POS reporting knowledge
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
Associates Degree in Culinary Arts
Five years Culinary Arts experience, including previous experience in a management role. More specifically experience in multi-unit high volume operations; previous gaming/casino experience preferred.
Buffet, QSR and Upscale/Fine Dining experience required.
Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures.
CERTIFICATIONS, LICENSES, REGISTRATIONS:
Associate must be able to qualify for licenses and permits required by federal, state, and local regulations.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is predominately walking and standing; frequently uses the stairs or elevators; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision, color coordination, and ability to adjust focus. The associate may be required to lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. The noise level in the work environment is usually moderate to loud.

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