At Kimpton it all starts with our culture, which is focused on supporting our employees' personal and professional growth. We believe that if we take care of our employees they will be able to take care of our guests, ensuring the satisfaction of our investors and our future. Our culture inspires confidence and leads to caring service that comes straight from the heart.
We also are a socially responsible employer and citizen thanks to our Kimpton EarthCare and Kimpton Cares programs. Kimpton EarthCare is our industry-leading environmental program in which we have adopted eco-friendly operational practices and products to do our part in supporting a sustainable world.
"Fortune Magazine named Kimpton one of the 100 Best Places to Work For in 2013!"
BRABO by Robert Wiedmaier is seeking a qualified, experienced candidate for the position of Executive Sous Chef. The elegant BRABO Restaurant, BRABO Tasting Room and The Butchers Block are each distinctive reflections of Wiedmaiers passion and award winning talents. BRABO recognizes that every one of their guests has different tastes and dining preferences. The food and atmosphere combined with exceptional service make for a perfect balance of rustic and refined, timeless and contemporary and above all pleasurably memorable.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.
Carries out supervisory responsibilities in accordance with the organization's policies and procedures. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
FOOD QUALITY
The Executive Sous Chef will assist the Executive Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
In maintaining the standard of "excellent quality", the Executive Sous Chef is responsible for ongoing training and communicating these standards to the staff.
SERVICE
Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
It is the Executive Sous Chef's responsibility to participate in service education through:
a. Daily line-ups;
b. Quarterly menu meetings; and
c. New server training programs
Executive Sous Chef is also responsible assist the Executive Chef in training the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less.
FINANCIAL OBJECTIVES
It is the Executive Sous Chef's responsibility assist the Restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Executive Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager.
FACILITY MAINTENANCE
Maintain a high level of cleanliness in the kitchen facilities.
It is the Executive Sous Chef's responsibilities to assist in supervising the daily cleaning of the pantry, cooking line, prep, dish area, stairs, and walk-ins.
A degree in Culinary Arts and/or one to two years experience as an Executive Sous Chef. Expertise in food product, presentation, quality and preparation along with menu concept and design.
