The Executive Sous Chef manages and coordinates activities and operations of cooks andother employees engaged in preparing and cooking food products; manages all aspects of food purchasing, food preparation, and presentation at the Executive Chefs direction.
Essential Duties and Responsibilities:
Oversee all food preparation, production, and presentation; ensure that recipes are followed and preparation and presentation are adhered to consistently.
Ensure production of all recipes, both prep and plate, are consistent and of superior quality
Plan production schedules, implement and manage execution.
Train staff for associated job functions with their assigned roles as needed.
Resolve all customer opportunities related to food quality and execution.
Understand and adhere to all GRG kitchen operation and management procedures.
Communication of all opportunities, clearly and with necessary urgency, to senior management to secure assistance or guidance.
Possess and maintain thorough knowledge of wines offered in restaurant and wine/food pairings.
Represents restaurant and brand at outside functions as needed.
Ensureall kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensure adherence to all health and safety regulations and procedures.
Implement and manage GRG systems
Food purchasing/Declining Budget
Labor Budget/Tracker.
Implement and maintain detailed purchase history including product specifications and designated vendor information
Prepare accurate and timely reports as required. Daily kitchen log/Avero log, budget trackers both labor and product cost.
Manage 3rd party cleaning service to verify completion and quality performance.
Ensure GRG uniform standards are maintained.
Hire, train, supervise, and develop kitchen staff.
Ensure employee schedules are posted within GRG guidelines.
Assess and identify team members with management potential.
Assign duties and manage quality of work. Hold team members accountable for performance.
Provide day-to-day guidance and oversight of subordinates; actively work to
promote and recognize performance.
Follow GRG progressive disciplinary procedures.
Manage and ensure all equipment is functioning and maintained. Take necessary action to repair or replace any equipment that is failing, i.e refrigeration, utility smallwares, appliances, etc.
Develop and present creative, innovative,and high-quality menus to senior management for approval. Upon approval, follow all GRG procedures necessary to implement new items.
Prepare cuisine associated with designated concept utilizing skill and creativity.
May perform other duties as assigned
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, skills and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Graduate of a recognized culinary school and 5 years related experience; or a combination of education and experience.
