Executive Sous Chef

REPORTS TO: Executive Chef KEY RELATIONSHIPS: Kitchen Staff, StewardingStaff, F&B Staff The Executive Sous Chef reports directly tothe Executive chef and/or Corporate Chef. The Executive Sous Chef is fullyresponsible for the day-to-day operations of the kitchen and back-of-the-houseincluding all culinary related responsibilities, budgeting, and staffmanagement. Essential Functions: FOOD QUALITY The Executive Sous Chef will operate as theright-hand chef to the Executive Chef in the culinary leadership team.

Workingclosely with the culinary staff and Sous Chefs in day to day kitchenoperations. Working closely with Executive Chef tostandardize recipes. Maintaining food quality and ensuring guestsatisfaction Setting standards and maintaining foodpresentation quality at all times.

Ensuring that standard recipes are beingfollowed at all times Sourcing out new products and supplies toconstantly develop menus Constantly improving food production Resolving any problems that arise in thekitchen and seizing control of a situation at a moment's notice. Recruiting staff and monitoring theirperformance Motivating staff and maintainingdiscipline at all times Staff management which includes hiring,training, scheduling, payroll, performance evaluation, and termination ofemployees. Responsible for inventory, purchasing andreceiving of both FOH and BOH products.

Enforcing strict health and hygienestandards. Cooperating with front of house managementand service staff regarding service issues Expediting during service Building apprenticeship and staffdevelopment programs. SERVICE Proper guest service requires that the foodis produced on a timely basis and that the servers are well educated regardingthe menu.

It is the Executive Sous Chef'sresponsibility to participate in service education through: a. Daily line-ups;b. Quarterly menu meetings; and c.

New server training programs It is also the Chef's responsibility totrain the kitchen staff to produce meals promptly. The goal is to execute all tickets intwenty minutes or less. FINANCIAL OBJECTIVES It is the Chef's responsibility to meet thefinancial targets while achieving the food quality and service objectives.

If there are structural reasons that thefinancial goals cannot be met without sacrificing food quality of service, itis the Chef's responsibility to identify the problems and bring them promptlyto the attention of the General Manager. Maintaining overall food & labor costwithin budgetary guidelines Ensuring overall profitability ofkitchen Managing kitchen staff to maintaingoals FACILITY MAINTENANCE Maintain a high level of cleanliness in thekitchen facilities. It is the Chef's responsibilities tosupervise the daily cleaning of the pantry, cooking line, prep kitchen, disharea, stairs, walk-in and downstairs prep area.

The Chef should make the appropriateassignments within his staff. SUPERVISORY RESPONSIBILITIES: Assists the General Manager in supervisingall kitchen employees. Is responsible for the overall direction, coordination,and evaluation of this unit.

Work with Executive Chef to instill companyculture, build morale and create an ongoing positive work environment, usingestablished as well as newly developed initiatives. Carries out supervisory responsibilities inaccordance with the organization's policies and applicable laws. Responsibilities include interviewing,hiring, and training employees; planning, assigning, and directing work;appraising performance; rewarding and disciplining employees; addressingcomplaints and resolving problems.

Use the Employee Handbook in understandingthe consistent manner of communicating rules and regulations to ourteam. Qualifications: Degree in Culinary Arts 4 years management experience as aRestaurant Chef, Executive Sous Chef or Executive Chef. Food Safety/Manager Certification Customer/Client Focus Expertise in foodproduct, presentation, quality and preparation along with menu concept anddesign.

Ability to read and interpret documentssuch as safety rules, operating and maintenance instructions, and proceduremanuals. Ability to write routine reports, purchaseorders, menus and correspondence. Ability to communicate to groups ofcustomers or employees of the organization.

Ability to add, subtract, multiply, anddivide in all units of measure, using whole numbers, common fractions, anddecimals. Ability to compute rate, ratio, and percent. Ability to solve practical problems anddeal with a variety of concrete variables in situations where only limitedstandardization exists.

Ability to interpret a variety ofinstructions furnished in written, oral, diagram, or schedule form. Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.