Executive Sous Chef

POSITION SUMMARY

The Executive Sous Chef is the second in command in the kitchen and generally is in charge of food production. The Executive Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. The Executive Sous Chef assumes all the duties of the Executive Chef in the chef's absence.

POSITION RESPONSIBILITIES

•  Establishes menu forecasts based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view
• Supervises kitchen mise en place (preparation for service) of all stations
• Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees
• Supervises the production of all food items
• Perform any and all duties that are assigned by the Executive Chef or General Manager
•  Leads the culinary team to exceed customers’ expectations

• High School Diploma
• Degree from a postsecondary culinary arts training program is preferred
• A minimum of 3 years in a previous position equal or greater than Sous Chef or; a minimum of 5 years in a food preparation position with postsecondary culinary education; or a minimum of 10 years in a food preparation position
• Must be able to speak clearly and listen attentively to employees, dining room staff, and guests
• Must be able to stand and exert well paced mobility for long periods.
• Must have the ability to read and write to facilitate the communication process.
• Must possess superior culinary and management skills
• Must have leadership skills
• Must be able to take direction from the Executive Chef and follow and execute the policies and procedures of Team San Jose.
• Must be proficient in the use of the computer including a strong working knowledge of Microsoft Word, Microsoft Excel, purveyor ordering programs and recipe/inventory management programs
• Other: regular attendance in conformance with the standards, which may be established by Team San Jose from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property
• The ability to perform essential functions in confined area
• The ability to grasp, lift and carry 50 lbs
• The ability to lift, stand, stoop and reach in order to perform essential duties
• Ability to operate all kitchen equipment safely
• Ability to perform duties complete in a high heat and stressful environment