Executive Sous Chef

Awarded the Great Place to Work Certificate In 2024/2025
 

General Description of Work

With delegated authority, reporting to the Owner, General Manager, and the Executive Chef, the Executive Sous Chef is responsible for:

Essential Function:

• Assist the Executive Chef on food Cost of Goods (COGs) 
• Assist the Executive Chef in menu planning, managing the inventory and other kitchen supplies, applying safety measures for the staff, and monitoring the kitchen hygiene
• Ensure that all recipes and product yields are accurately costed based on financial budgets and goals
• Order supplies to stock inventory appropriately and ensure that food stock levels are of sufficient quantity and quality 
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Schedule kitchen staff shifts, arrange / reschedule their shifts as per kitchen requirements, and handle the dispute amongst the staff members.
• Assist, train and mentor the culinary chefs on cooking styles, health and security measures, and food quality maintenance
• Produce high quality culinary dishes both design and taste wise.
• Manage and run production lines while coaching and developing lead team associates.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. 
• Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view. 
• Responds to and handle guest problems and complaints on product quality and service levels. 
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Maintain a positive and professional approach with coworkers and customers.
• Providing positive leadership to kitchen staff and culinary chefs, working smartly for making quick decisions in favor of commercial success of the restaurant, and improving the kitchen performance

Competencies:

• Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
• Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
• Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
• Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty 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.

• Culinary Certificate or Degree by an accredited culinary agency preferred. 
• Serve Safe Certification 
• 7-10 years’ experience in a professional busy kitchen and/or fine dining restaurant environment. 
• A minimum of 3-5 years’ experience in management. 
• Able to deliver and exceed the expectations of a highly demanding clientele. 
• Ability to obtain and/or maintain any government required licenses, certificates, or permits.
• Professional appearance and manner, good character to work in a fast-paced team. 
• Positive, honest, and energetic work ethic

Language Skills:

• Ability to read, speak and interpret documents in clear English.
•  Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability:

• Be able to reach, bend, stoop and frequently lift up to 50 pounds. 
• Be able to work in a standing position for long periods of time (up to 10 hours).

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.