Executive Sous Chef

Company: Fig and Olive
Location: New York
Posted on: January 18, 2020

Job Description:

PURPOSEThe purpose of an Executive Sous Chef is to ensure the daily operations of the kitchen, and provide professional leadership and direction to kitchen personnel. All employees working in the kitchen are under the authority of the Chef de Cuisine and will perform food preparation duties and responsibilities on a daily basis. Executive Sous Chef will report directly to the Corporate Chef of Fig & Olive. It is the duty of the Executive Sous Chef to make sure the kitchen and the surrounding areas are kept clean and sanitized. The fundamental role of the Executive Sous Chef is to train all BOH employees on culinary techniques assuring high-level of skill and execution on all Fig & Olive menu items. This individual will be called upon to be a working manager, which is leading by example. He or she will need to plan, organize, direct, coordinate, and delegate responsibility to the staff to ensure the goals and objectives of the kitchen are met on a daily basis and must be open to traveling to all Fig & Olive locations.RESPONSIBILITIES & DUTIES--- Manage day-to-day kitchen operations and culinary team: food execution, quality, technique--- Track food costs while managing vendors to provide standard cost-efficient products--- Estimate food consumption and requisition of food purchase--- Standardize production recipes to ensure consistent quality--- Ensure that appropriate sanitation, maintenance and safety standards are followed--- Implement training program for all levels of BOH team ensuring culinary skills are to a high-level for all areas of BOH.--- Serves as the DOH expert within the culinary division and oversees quality, and regulatory compliance.--- Audits training program on technical culinary skills throughout all Fig & Olive properties--- Review chef reporting and hold weekly calls with all Chef de Cuisines in coordination with Corporate Chef team--- Liaison between corporate and operations to ensure DOH compliance and proper documentation--- Training/onboarding Chef de Cuisines and Sous-Chefs along with Executive Sous Chef--- Perform regular audits on premises: recipe/plate ware adherence, portioning, tasting , ingredient, price comparison sheets maintenance, inventory, receiving, commissary--- Master Recipe Files- update and enforce execution along with Corporate Sous Chef--- Assist Corporate Chef with Progressive discipline process for Chef de Cuisines--- Interim Chef de Cuisine when needed along with the Corporate Sous Chef--- Support in future FIG & OLIVE openings--- Liaison for HR to assist with HR matters, recruitment, progressive disciplineMINIMUM QUALIFICATIONS & REQUIREMENTS--- College degree/Culinary school degree or equivalent preferred, but not necessary--- Minimum 3 years of experience in a role of Regional Chef, Chef de Cuisine to high-profile chefs preferred--- Previous experience managing in a large volume upscale restaurant kitchen preferred--- Experience with volume of covers demanded by restaurant and life-style diningMust possess strong leadership abilities--- Demonstrated knowledge of all DOH regulatory compliance in each locality of operation--- Previous experience in a pre-opening restaurant preferred (recruitment, policy design, kitchen design, etc.)--- Demonstrated training and coaching techniques required--- Knowledge and understanding of P&L and other profitability tools--- Must have computer knowledge (Excel, Windows, etc.)--- Open to feedback from front and back of the house employees--- Full day availability is required, flexible schedule inclusive of am, pm, weekend and holiday shifts--- Attention to detail required--- Ability to furnish all Serve Safe and required DOH certifications--- Demonstrated strong organizational skills required--- Ability to travel for purposes of training, recruitment, kitchen support, menu roll-out & planning etc. required on an annual basis (50% or more)--- Must have exceptional verbal, written and clear communication skills--- Bilingual abilities in Spanish preferred although not required--- Demonstrates integrity, tact, diplomacy and a commitment to FIG & OLIVE company values and HR principles while ensuring the upmost consistency.--- Must be able to work independently, under pressure and use sound business judgment--- Ability to present themselves with an uplifting personality as well as maintain a high degree of confidentiality and business ethics--- Candidate must have strong administrative and organizational abilities while working in a fast paced environment, requiring multi-tasking strengths.--- Problem solving, reasoning, motivating, and organizational abilities are used often.--- Mathematical skills, including basic math, profit/loss concepts, percentages and variances are utilized frequently.--- Must be able to stand for 9 to 10+ hours--- Must be able to lift 50 pounds--- Full day availability is required, flexible schedule.--- Strong organizational skills requiredThe statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.

Keywords: Fig and Olive, New York , Executive Sous Chef, Hospitality & Tourism , New York, New York