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Executive Chef Assistant

4 weeks ago

Alpharetta, United States Hobnob Inc Full time
Job Summary:

As a key member of the Hobnob Inc. team, the Sous Chef will be responsible for overseeing all kitchen functions, including food purchasing, preparation, and maintenance of quality standards. This role requires a strong leader who can train and motivate kitchen staff to deliver exceptional guest experiences.

Key Responsibilities:

  • Ensure that all food and products are prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
  • Provide orientation and training to new kitchen employees, ensuring they understand company policies and procedures.
  • Fill in where needed to ensure efficient operations and maintain high guest service standards.
  • Prepare and submit all required paperwork, including forms, reports, and schedules, in a timely and organized manner.
  • Conduct regular inspections to ensure all equipment is clean and in good working condition.
  • Collaborate with kitchen managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards.
  • Verify that all products received are in the correct unit count and condition, and that deliveries are made in accordance with the restaurant's receiving policies and procedures.
  • Monitor and control food cost and usage by following proper requisitioning procedures, product storage guidelines, and waste control protocols.
  • Ensure that employee performance appraisals are completed on a timely basis and in accordance with restaurant policies.
  • Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
  • Train kitchen staff in the safe operation of all kitchen equipment and utensils.
  • Responsible for maintaining cleanliness and sanitation practices in the kitchen.
  • Develop and implement cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas.
  • Verify that proper food holding and refrigeration temperature control points are maintained.

Requirements:

  • A minimum of 3 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
  • At least 6 months' experience in a similar capacity.
  • Excellent communication skills to interact with managers, kitchen and dining room personnel, and guests.
  • Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
  • Capacity to work in a standing position for extended periods (up to 9 hours).