Executive Sous Chef

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HOW WE TAKE CARE OF YOU

• For full time employees, Health, Dental, Vision, 401K with generous matching program, generous paid time off.
• Monthly and Annual Bonus programs
• 50% discount at restaurants and retail locations.
• Career advancement opportunities as we are growing!

SET THE COURSE
Responsible for kitchen operations and, P&L responsibilities to ensure team delivers exceptional culinary experiences to our Guests while exhibiting Our Values and following policies, procedures, and standards.
BE THE ISLAND GUIDE

• Through hands on approach, develop and promote learning, nurturing environment for all restaurant Team Members that focuses on proper cooking techniques, knife skills, time management and accountability to ensure culinary, sales, and service success and internal career growth.
• Maintain appropriate staff levels based on projected sales and business needs.
• Be up to date with current food trends through research and partnership with vendors.
• Assist Executive Chef with daily, weekly, and monthly specials and menu development.
• Minimize employee turnover rates by focusing on hiring qualified people, taking time to effectively orient new employees, set clear performance expectations, train, coach, and give constructive performance feedback.
• Facilitate implementation of company learning/training programs, follow-up and monitor performance to ensure transfer of learned skills on-the-job.
• Cultivate an environment of open, authentic dialogue with the restaurant team, senior team and home office partners.
• Practice proactive performance management in partnership with the General Manager (and HR when necessary) to ensure adherence to employment policies and procedures.
• In partnership with the Executive Chef, assist employees with career development strategies to improve employee retention and build bench strength.
• Ensure consistent execution of Company policies and procedures.
• Develop/streamline restaurant processes in partnership with the Executive Chef.
• Manage payroll hours to budgeted payroll percentage.
• Incorporate and administer applicable safety and sanitation programs according to federal/state/local law for the restaurant, employees, and Guests.
• Communicate the Tommy Bahama lifestyle through brand execution, both visual and experiential.
• Ensure employee appearance appropriately reflects the Tommy Bahama brand image.
• Manage upkeep of physical restaurant in partnership with the Executive Chef and General Manager.
• Responsible for embracing, articulating, and reflecting the Tommy Bahama Culture.
• Influence the team to embrace, articulate, and reflect Our Values.
• Demonstrate Our Values at Tommy Bahama in all business decisions and actions.
• Commit to maintain the culture through the evolution of the business.
• Co-manage Team Meetings with the Front of the House as needed.
• Be receptive to feedback and coaching.
• Responsible for achieving or exceeding kitchen financial expectations (i.e. food cost, food efficiencies, labor costs, and direct kitchen expenses).
• Possess complete knowledge, execution, and enforcement of all food and beverage menus - including ingredients, preparation methods, and presentation.
• Ensures the safety, cleanliness, and sanitation of the kitchen by maintaining specified agency standards through proper supervision and training.
• Possess complete knowledge, application, and enforcement of all policies, procedures, and standards.
• Other duties as assigned.

ESSENTIALS FOR LIFE IN PARADISE

• Minimum 3 years of high-volume culinary/hospitality experience preferred
• Minimum 1 years of high-volume kitchen leadership experience preferred
• Must have current food handler's card and alcohol service certification as required by Federal/state/local law.
• Strong leadership skills, verbal, and written communication skills, listening skills, ability to check for understanding after direction is given (follow up,) basic math skills, strong organization skills, ability to multitask, team builder, proven track record of increasing experience and responsibility.
• Computer based skills - Windows and Microsoft Office based management reporting. Point of Sale System, Internet/Intranet, and Outlook e-mail.
• Food/restaurant service skills - all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
• Able to frequently lift and/or move up to approximately 50 lbs.
• Able to frequently bend/stoop/kneel and/or twist
• Routinely able to stand for duration of shift
• Can maneuver the following types of equipment or machinery-including but not limited to convection oven, range, griddle, char broiler, fryer, tilt skillet, salamander, and other commercial appliances
• Abel to travel approximately 10% of the time
• Able to work scheduled shifts as determined by business needs.

Multiple factors will vary the applicable rate of pay for this role, including an individual's experience, knowledge, and skillset, as well as work location and available budget.
Rate range: $80,000.00-$95,000.00 annually
Mahalo (thank you) for your interest in Tommy Bahama!
Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.