Executive Sous Chef

Executive Sous Chef - Big Chill Island House

Job Description

Summary of Position:

Big Chill is stoked to be opening a brand new location in North Myrtle Beach early next year, and we're hiring an Executive Sous Chef to join the team! Situated right on the Intracoastal Waterway at Barefoot Landing, this waterfront venue - Big Chill Island House (BCIH) - will have a front-row seat for the best sunsets in town, so if you're a culinary professional looking for a leadership opportunity then look no further. The BCIH Executive Sous Chef is a leader in the kitchen, accountable for upholding our standards in every plate, for every guest. This person will provide support to the Chef to ensure all food is prepared according to company standards and the kitchen runs as a well-oiled machine. As a role model in the back of house, the Executive Sous Chef will help build the team, create positive energy, and enhance staff morale by continued coaching and mentorship. The ideal candidate will have kitchen management experience, a driven work-ethic, and the ability to thrive in a fast-paced environment. Must Enjoy the Ride!

Duties & Responsibilities:

Leadership & Team Development

• Help build the kitchen staff by assisting with employment/termination decisions and be an effective coach by establishing performance expectations and assisting the team in reaching their goals
• Uphold core values & code of ethics in our Team development plan, build staff morale, and create positive energy
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent disciplinary corrective action for any and all violations of company policies, rules and procedures
• Collaborate with GM, Chef, kitchen staff, management team & other departments to efficiently complete tasks
• Assist with the training of kitchen personnel in safe operation of all kitchen equipment and utensils, cleanliness & sanitation practices, and safe lifting & carrying of heavy objects and handling hazardous materials
• Delegate & provide direction to employees regarding operational/procedural issues and ensure team members have the right tools, knowledge & equipment required to do their jobs safely and effectively
• Leverage professional development & educational opportunities as presented by the company & local industry partners
• Live the brand and be a brand ambassador in our community and make decisions in the best interest of BCIH every time

Operations

• Ensure that all food & products are consistently prepared and served according to BCIH's recipes, portioning, cooking and serving standards
• Assist Chef with preparing all required paperwork, including forms, reports and schedules in an organized and timely manner
• Fill in where needed to ensure guest service standards and efficient operations
• Oversee daily prep and ensure prep lists are completed accurately & communicated clearly so that restaurant has appropriate amount of product for the day and product meets BCIH quality standards
• Perform daily line checks prior to service and detailed station checkouts prior to staff departure to ensure cleaning & restocking has been done
• Manage daily & weekly deep cleaning and facility maintenance duties and maintain cleaning schedules for kitchen equipment and food storage areas
• Assist with daily, weekly, and monthly inventory, as needed
• Regularly inspect equipment to ensure it is kept clean and in excellent working condition
• Assist with ordering products according to specifications and receive orders to ensure correct unit count and condition and proper delivery procedures
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Check and maintain proper food holding and refrigeration temperature control points
• Enforce food safety and sanitation standards

Qualifications:

• 5+ years experience in varied kitchen positions including food preparation, line cook, grill cook, and expeditor
• At least 1 year experience as Kitchen Manager or similar capacity in a high volume kitchen
• College degree is preferred
• A combination of practical experience and education may be considered as an alternative
• Must possess a valid driver’s license and have reliable transportation;
• Must be eligible to work in the United States and agree to a background check
• Must be ServSafe certified
• Flexibility of schedule to assume responsibilities as needed, ability to balance personal & professional life
• Must work nights and weekends
• Professional appearance, punctual, reliable
• Hospitality soul with guest friendly demeanor
• Exhibit a sense of urgency and be able to work in very fast paced environment
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
• Well organized
• Proficiency in basic computer apps, word processing, spreadsheet, internet, POS
• Frequently walk and occasionally bend over, twist, kneel, climb, stoop and crouch. This position requires the ability to lift up to 55 pounds and maneuver 170 pounds.