Executive Sous Chef

Executive Sous Chef

Wallingford

Full Time

The Executive Sous Chef coordinates and ensures the efficiency of all activities of cooks and other kitchen staff engaged in preparing and cooking foods.

Essential Duties and Responsibilities:

1. Responsible for ensuring proper presentation, quality, portion control, taste and maintenance of proper serving temperatures following all safety and food service regulations.
2. Supervises and evaluates all kitchen staff. Provides training and orientation of new staff members. 
3. Interview and recommend personnel to fill vacant positions.  Submit requisitions as needed.  Participate in performance management of direct reports.  
4. Provides leadership to direct reports, participates in interviewing applicants and makes recommendations for hire.  Participates in and makes recommendations regarding any discipline matters with employees.  Mentor production chefs and participate in development of team members.  
5. Maintains sanitation and orderliness of all equipment, supplies and utensils within work areas.

1. Ensures proper food preparation by utilizing approved recipes and following prescribed production standards while adhering to require deadlines.
2. Ensures equipment and workstations are thoroughly cleaned as required. 
3. Prepares dishes, cooks and carves meats.
4. Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements.
5. Ensures compliance with company service standards and inventory and cash control procedures.
6. Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
7. Presents a courteous, efficient, and friendly demeanor in all customer and employee interactions.  Resolves customer concerns timely.
8. Assists Executive Chef with menus, inventory, payroll and scheduling. Takes over responsibility when chef is absent.
9. Following budgets assigned to ensure the Department stays within proposed Fiscal budgets.
10. Work with all Production Chefs at Pond Ridge and IL at Ashlar Village with menu ideas and staffing kitchen. 
11. All other duties as assigned.

 Minimum Qualifications:  

 Education:  High School Diploma or GED.  Completion of Culinary program strongly preferred 

 Experience:  1-3 years of experience as a chef with managerial skills required