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Executive Sous Chef

2 months ago

Ann Arbor, United States The DIXBORO PROJECT Full time
Job DescriptionJob DescriptionDescription:

The Executive Sous Chef oversees the day-to-day planning and performance of the Sous Chef team and line cooks, while demonstrating the highest standards of service, professionalism and operational excellence. They are responsible for managing, coaching and leading the kitchen staff and Sous Chef team. They oversee hiring and scheduling to ensure smooth and efficient execution, and work closely with the FOH team to provide the best guest experience. They ensure the overall success of the kitchen by clearly outlining and upholding expectations for consistent and delicious food, employee satisfaction and desired business outcomes.


CORE DUTIES & RESPONSIBILITIES


Leadership

  • Models an uncompromising standard of excellence and care
  • Makes decisions through the lens of our values, aligned with the DxP mission and vision, for the greater good of our 3 stakeholders: the team, the guest and the business
  • Participates in the development of new programming and business initiatives
  • Coordinates kitchen schedule around events and seasonal needs
  • Present for the team. Knowing when to show up and how to show up
  • Solutions oriented, resolving issues of any size of type with a sense of urgency
  • Hires good fits and effectively orient new employees, set clear performance expectations, train, coach, and give constructive performance feedback
  • Develops and implements streamline kitchen processes for efficiency at every turn
  • Documents and reports values and policy violations with upper management & HR
  • Maintains a positive and productive culture through the evolution of the business.
  • Receptive to offering and receiving feedback and coaching
  • Laises important information to Sous Chefs, line cooks, EC, FOH and TPG and bakery as needed

Culinary Standards

  • Possess complete knowledge, execution, and enforcement of all food items, including ingredients, preparation methods, and presentation. Continuously tasting, evaluating and improving our menus and services
  • Set-up and perform detailed line checks for each shift, ensuring consistency & quality
  • Enforce high sanitation standards and guidelines, maintained through proper supervision and training
  • Verify proper labeling, storage (FIFO), and temping methods are followed
  • Administer applicable safety and sanitation programs for the restaurant
  • Participates in the evolution of the menu and our cooks ability to execute
  • Oversees menu roll out process

Cost & Labor Management

  • Optimize the performance of each employee on every shift
  • Allocated labors dollars to the right places in accordance with labor goals and budgets
  • Monitor employee hours and make strategic cuts to achieve labor percentage goals.
  • Monitor time and product waste and assist in implementation of systems to increase productivity and profitability
  • Implement strategies for exceeding food cost goals
Requirements:
  • 2+ years in a kitchen leadership position or a position alike
  • Experience in a fast paced kitchen
  • Team mindset
  • Passionate and inspired