Executive Sous Chef

2 weeks ago

Minneapolis, Minnesota, United States Blue Plate Restaurant Co. Full time
Job Title: Sous Chef

Blue Plate Restaurant Co. is seeking a highly skilled and experienced Sous Chef to join our team. As a key member of our culinary leadership, you will be responsible for leading by example, organizing, energizing, and developing a diverse work group to achieve our mission and core values.

Key Responsibilities:
  • Lead by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership.
  • Organize and energize a diverse work group, ensuring adherence to our mission statement and core values.
  • Develop and implement effective training programs to uphold company standards.
  • Communicate clearly and effectively with team members, Chef, GM, and fellow managers.
  • Identify opportunities and take swift action to correct behavior.
  • Continuously support and build the culture behind our culinary vision.
Culinary Focus:
  • Work closely with the Chef and Culinary Director to keep the menu fresh and relevant through features and seasonal menu changes.
  • Hold all team members accountable for adherence to expectations and specifications.
  • Converse and coach managers and staff on a daily basis about our food and culinary vision.
  • Maintain food quality and sanitary practices for food handling and cleanliness.
  • Uphold all Serv Safe guidelines both FOH and BOH.
Hiring, Training & Development:
  • Interview and hire using the Blue Plate selection tools.
  • Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated, and validated.
  • Continued training through coaching, mentoring, development plans, and support.
  • Giving and soliciting consistent and constructive feedback.
  • Measuring and documenting team members' successes and opportunities.
  • Creating and reviewing goals for key hourly staff and BOH team members.
Profitable Financial Operations:
  • Understand the Profit & Loss statement and what impacts it.
  • Understand the budget and how to impact it.
  • Comprehension of financial reporting platform, specifically all inventory functions.
  • Work closely with the Chef to maintain product levels without overordering or running out of products.
  • Understand costs and how they impact the financial statement.
Facilities:
  • Maintain standards of cleanliness through daily cleaning company and employee standards.
  • Perform thoughtful consistent maintenance checks on all equipment.
  • Follow all safety and sanitation standards.
  • Maintain an eye-appealing exterior and ensure the back dock is cleaned daily.
  • Keep all employees on task with cleanliness responsibilities throughout their shifts.
Requirements:
  • College degree preferred, Bachelor of Science degree in hotel/restaurant management desirable.
  • Knowledge of computers (MS Office-experience and Google Platform a plus).
  • Proficient in food planning and preparation, purchasing, sanitation, security, company policies, and procedures.
  • Must have reliable transportation.
  • Must agree to background check.
  • Serv Safe Certification recommended.

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