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Executive Sous Chef

2 months ago

Grand Rapids, Michigan, United States Reservegr Full time
About Reserve Wine & Food

Reserve Wine & Food is a renowned restaurant that opened its doors in September 2010. Our flagship feature is our 102-bottle Cruvinet system, which utilizes nitrogen preservation to keep wine fresh for up to six weeks. Our mission is to provide a humble, knowledgeable, and guest-centric experience to all who walk through our doors.

About the Position

We are seeking an exceptional Executive Sous Chef to join our restaurant management team. The successful candidate will leverage their culinary and managerial expertise to play a critical role in maintaining unparalleled guest satisfaction and experience. This position will report directly to our Executive Chef and will adhere to their specifications and guidelines.

Responsibilities and Duties
  1. Assist in the preparation and design of all food menus
  2. Collaborate with the Bar Manager and Lead Bartender for seasonal drink offerings, as needed
  3. Produce and maintain high-quality dishes, prepared and presented to the correct specifications
  4. Ensure the kitchen operates in a timely manner that meets our quality standards
  5. Fill in for the Executive Chef in planning and directing food preparation
  6. Solve any issues that arise and take control of any problematic situations
  7. Manage and train kitchen staff, establish working schedules, and assess staff performance
  8. Order supplies to stock inventory appropriately
  9. Comply with and maintain sanitation and safety protocols as outlined by local Health Department
  10. Maintain a positive and professional approach with coworkers and customers
Requirements
  • Previous full-service restaurant cooking experience required; preferably at a minimum of 3-5 years
  • Previous full-service restaurant management experience required; preferably as a Sous Chef
  • Food safety/ServSafe certified
  • Intermediate computer skills, proficient in Microsoft office
  • Experience with POS systems, preferably ALOHA
  • Passion for integrity of product from start to finish
  • Passion for sustainable and local food movement
  • Experience in a true-from-scratch kitchen
  • Experience in whole-animal breakdown, land and sea
  • Experience in bread & pasta production
  • Knowledgeable in Michigan produce seasonality
  • Ability to work every facet of the back of house, understanding everything about dishwashing, prepping, banquets, and dinner stations
  • Flexible schedule needed; must be able to work days, nights, and weekends