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Executive Chef Assistant

2 months ago

Savannah, Georgia, United States jwsavannahjobs Full time
Job Summary

The Sous Chef position is a critical role within the culinary department, responsible for overseeing daily operations and ensuring the highest level of quality and profitability. As a key member of the management team, the successful candidate will provide strategic leadership and direction to the culinary team, driving results and achieving business objectives.

Key Responsibilities
  • Maintain a comprehensive file of recipes, including ingredients, portions, and preparation instructions.
  • Collaborate with the Executive Chef to develop menus, recipe cards, and specifications, adhering to established standards and procedures.
  • Establish and maintain standards for portion control, ensuring consistency and quality across all dishes.
  • Ensure all recipes are followed accurately and consistently, maintaining the highest level of quality and presentation.
  • Assume responsibility for kitchen operations in the absence of the Executive Chef.
  • Monitor inventory levels daily, ensuring proper stock and quality control.
  • Manage food and labor costs within budgeted guidelines, driving profitability and efficiency.
  • Organize and lead kitchen meetings, fostering open communication and collaboration among team members.
  • Participate in performance appraisals and progressive discipline, ensuring accountability and growth within the team.
  • Assist the Executive Chef in developing and coaching staff, promoting a culture of excellence and continuous improvement.
  • Maintain kitchen cleanliness and organization standards, ensuring a safe and healthy work environment.
  • Conduct daily walkthroughs of the kitchen area, identifying areas for improvement and implementing corrective actions.
Requirements
  • Culinary degree or related training equivalent in the hospitality/restaurant industry.
  • 2+ years of relevant work experience in a similar scope and title.
  • Experience within luxury brand/markets preferred.
  • Food Safety Manager Certification preferred or attained within 30 days.
Work Environment

The Sous Chef will work in a fast-paced, dynamic environment, requiring adaptability and flexibility. The successful candidate must be comfortable working in a shared space, with constant noise, and without the use of a private office. Schedules may vary from week to week, with or without notice, and may exceed 40 hours per week.

Physical Demands

The Sous Chef will be required to move 10lbs on a daily basis, push, pull, and lift up to 50lbs on a weekly basis, and travel by various means of transportation, including walking, driving, and flying.