Executive Sous Chef

Summary of Position: Responsible for overseeing all aspects of the kitchen and consistency in food quality and good practices.

Job Purpose: To lead and inspire the culinary team to deliver exceptional consistent food for our guests. Accountable for the overall food quality, food cost and BOH labor cost.

Summary of Essential Functions:

• Ensuring that all food items are prepared according to Kaspia recipes and quality standards.
• Responsible for creating systems in the kitchen and make sure all the culinary staff follows those systems.
• Responsible for creating a positive work culture.
• Manage food cost according to budget.
• Manage culinary staff labor cost according to budget.
• Responsible for hiring, training and firing of culinary staff.
• Responsible for monitoring food inventory, par levels and ordering.
• Implement and maintain operational check lists including opening, closing, and mid-shift task lists.
• Suggest improvements and enhancements of culinary program to General Manager.
• Achieve company objectives in food quality, appearance, sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Ensure that ingredients look fresh, appealing and meet recipe specifications
• Perform recipe reviews and quality assurance audits to ensure recipes are rigorously followed.
• Ensure that Staff within department has the appropriate tools and supplies each shift.
• Drive company standards, including uniform, grooming and timeliness of the staff each shift.
• Train and coach staff within assigned department to focus on recipe adherence.
• Manage safety & cleanliness standards each shift.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
• All product storage areas (ex. walk-in, freezer, dry goods store room) are organized according to company standards.
• Food safety standards are rigorously applied.
• Be knowledgeable regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Make effort to understand and manage sanitation (OSHA logs, temp logs, Serve Safe Certifications).
• Understand shelf life and continuously monitor product shelf life each shift.
• Report workplace injuries to Worker s Comp carrier immediately.