Executive Culinary Manager
4 days ago
Job Summary: The Sous Chef supervises the daily operation of assigned kitchen(s). Monitors kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed.
Key Responsibilities:
- Interact with other Department Heads to ensure seamless operations
- Encourages and motivates employees to excel in their roles
- Be accessible and available to employees for support and guidance
- Consistently demonstrate excellent people skills when dealing with employees and guests
- Assist with administering, coordinating and distributing information to all kitchen employees
- Maintain accurate paperwork for scheduling, payroll and employee records
- Provide Human Resources with the necessary information to keep personnel files current
- Observe employee performance in assigned kitchen(s)
- Ensure employees adhere to established policies and procedures
- Provide feedback to the Executive Chef, Executive Sous Chef and Sous Chef for the preparation of kitchen employee performance reviews
- Ensure kitchen cleanliness and quality physical appearance of each kitchen
- Ensure a neat, clean and safe working environment
- Organize and maintain food storage, rotation and utilization
- Ensure guest satisfaction (i.e. food quality, production, presentation) and resolve guest complaints
- Assist with ordering food products and ensuring the quality of these products
- Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation
- Demonstrate to Line staff how to properly prepare menu items
- Demonstrate to Prep staff and Butchers how to properly prepare and store food items
- Direct and oversee the daily activities of assigned kitchen(s) which could include:
- Main Kitchen
- Prep or Appetizer kitchen
- Banquets
- Butcher Shop
- Garde Manger
Qualifications:
- Technical Culinary Diploma or Bachelor's Degree (B.A.) from a four-year college or university, or two years of related experience and/or training, or equivalent combination of education and experience
- Minimum 2 years culinary experience in a high-volume / highest quality (as judged by Executive Chef or Food and Beverage Director) fine dining operation
- Social Banquet experience a plus
- One year prior inventory/cost control experience
- Well-rounded food background with extensive knowledge of all kitchen equipment
- Computer skills helpful
About Spago Beverly Hills: Wolfgang Puck's flagship restaurant, located in Beverly Hills, CA, provides high quality service to our guests in a warm, accommodating and professional manner.
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