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Executive Chef Assistant

2 months ago

Princeton, New Jersey, United States P.F. Chang's Full time
Job Summary:

The Sous Chef plays a crucial role in leading a high-volume culinary team, managing daily restaurant operations, and ensuring exceptional guest experiences. This position requires a strong leader who can motivate and inspire their team to deliver high-quality food and service.

Key Responsibilities:
  • Team Leadership: Lead a high-volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift.
  • Guest Satisfaction: Ensure guest satisfaction through memorable culinary experiences.
  • Team Development: Develop, mentor, and inspire your culinary team to continue to learn and teach.
  • Work Environment: Promote a fun and positive family-style work environment.
  • Scheduling and Hiring: Assist with scheduling, interviewing, and hiring.
  • Feedback and Recognition: Provide feedback to staff and recognition of staff.
  • Quality Control: Responsible for maintaining product quality standards by performing regular line checks.
  • Prep and Line Cooking: Will engage in prep and line cooking activities as needed during the shift to ensure timely execution.
  • Safety and Sanitation: Accountable for following and executing all state safety and sanitation guidelines.
  • Financial Performance: Contributes to building sales and maximize financial success for the restaurant.
  • Cost Control: Assist with cost control and food inventories as directed by the Executive Chef.
Requirements:
  • Culinary Experience: 2+ years of prior culinary or restaurant experience.
  • Inventory Management: Exposure to managing inventory, cost of goods, and overall control of financials.
  • High-Volume Environment: Experience working in a hands-on, fast-paced, high-volume environment.
  • Mentorship: Experience mentoring and training hourly team members.
  • Physical Demands: Must be able to stand and walk for periods of eight to ten hours in length each shift. Must be able to reach, bend, balance, and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times, it might be necessary to lift up to 50 lbs.
  • Culinary Skills: Must be able to operate kitchen equipment, including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity.
  • Temperature Tolerance: Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen.
Preferences:
  • Bilingual: Bilingual in English and Spanish.
  • Casual or Upscale Dining: Experience working in casual or upscale dining.
  • Restaurant Chain Experience: Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols.