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Executive Chef Assistant

2 months ago

Portland, Maine, United States HMSHost Full time
About the Role

The Sous Chef assists with overseeing a kitchen with complex operations and managing the kitchen's food and production processes.

This position participates in the preparation, seasoning, and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned management of which associate is capable of performing.

This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

Key Responsibilities
  • Supervision and Management
    • Assists in supervising the day-to-day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work.
    • Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures.
  • Menu Planning and Inventory
    • Assists with menu planning, inventory, and managing of supplies.
  • Cost Control and Quality Standards
    • Maintains effective cost control, service, and quality standards to produce maximum sales and profits.
  • Regulatory Compliance
    • Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards.
  • Problem-Solving and Communication
    • May serve as a resource to others in the resolution of complex problems and issues.
    • Provides recommendations for hiring, firing, advancement, promotion, or any other status change of associates within the kitchen.
    • Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager.
  • Customer Service
    • Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.
Requirements
  • Education and Experience
    • Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus.
    • Requires 3 to 5 years experience with kitchen operations and staff supervision.
  • Certifications and Skills
    • Must be certified in Serve Safe Management certification course.
    • Demonstrates team management, delegation, issue resolution, coaching skills, and ability to motivate others and act as a change agent.
    • Demonstrates organization and multi-project time/issue management.
    • Requires the ability to speak, read, and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with individuals.