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Executive Sous Chef

2 months ago

Sioux City, Iowa, United States SCE Partners LLC Full time
Job Summary

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at SCE Partners LLC. As a key member of our culinary team, you will be responsible for directing the preparation and ordering of all foods during assigned shifts, ensuring that all foods are of the highest quality and that all operations are efficient and effective.

Key Responsibilities
  • Department Management
    • Develop and implement department objectives, standards, and guidelines to ensure proper management of the kitchen.
    • Monitor and evaluate food purchasing, staffing, food production, and food inventory to control food and labor costs and waste, ensuring adherence to budget.
  • Staff Management
    • Hire, train, motivate, evaluate, and manage staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
  • Food Quality and Safety
    • Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
    • Inspect restaurant kitchen areas and make decisions for necessary corrective actions to maintain company and health department standards and avoid risk for citation and bad press.
  • Menu Development and Pricing
    • Work with the Restaurant Chef to analyze food costs and forecast business trends to make recommendations for revision of menu prices that will most appropriately meet company goals.
  • Other Responsibilities
    • Perform other related duties as may be assigned.
Working Conditions and Essential Functions

The Executive Sous Chef must have the ability to:

  • Perform duties and operate equipment in a working environment that is subject to varying levels of cold, heat, and noise.
  • Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy-duty cutlery.
  • Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top, choppers, and knives.
  • Communicate effectively with all levels of team members.
  • Observe and direct actions of subordinates and to inspect any areas for which responsible.
  • Read, write, speak, and understand English in order to read and develop recipes and communicate with other team members and guests.
  • Review and comprehend all necessary documentation.
  • Effectively and efficiently move around kitchen and restaurant areas.
  • Work physically in nature and requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. These actions are also required to monitor food preparation and inspect restaurant kitchen areas.
  • Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.
  • Organize and prioritize work and meet deadlines.
  • Always conduct oneself in a manner that reflects a positive professional image.
Qualifications

The ideal candidate will have:

  • A minimum of ten years progressive experience in a multi-venue operation, or through completion of a culinary arts degree or recognized apprenticeship and 6 years progressive experience in a multi-venue operation.
  • Demonstrated organizational skills, budgeting experience, and full understanding of financial reports.
  • Previous supervisory experience.
Regulatory and Compliance Responsibilities

In addition to the other duties described herein, every team member has the following responsibilities related to compliance with laws and regulations:

  • Attend required training sessions offered by the company.
  • Perform the duties described in compliance with local laws and regulations.
  • Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
  • Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member's department.
  • Consult Internal Control Procedures and Policy Manuals for guidance.
  • Report illegal activity to Security or the appropriate levels of Management.