Executive Sous Chef

4 days ago

Washington, United States Zaytinya by Jos Andrs Full time
Job Summary

We are seeking a highly skilled and experienced Executive Sous Chef to join our culinary team at Zaytinya by Jose Andres. As a key member of our team, you will be responsible for leading and managing all restaurant operations, ensuring a world-class culinary experience for our guests.

Key Responsibilities
  • Lead and manage all restaurant operations, following the leadership of the Head Chef
  • Develop and execute innovative and authentic menus, in collaboration with the Head Chef
  • Educate and communicate to the team on regional history, culture, and cuisine, as well as industry trends and techniques
  • Develop, coach, and consistently execute culinary standards, ensuring consistent menu execution
  • Impact service by being on the line during peak times, press events, and festival periods
  • Educate and coach team members to exceed expectations, develop a team of leaders, and provide positive and constructive feedback
  • Delegate tasks fairly and motivate team members to achieve goals
  • Actively recruit and hire top-tier talent, treating potential employees with the same sense of hospitality and respect as employees and guests
  • Execute training programs consistently for both hourly and management employees
  • Communicate Zaytinya by Jose Andres' vision to team, guests, students, vendors, and community in a clear and positive manner
  • Demonstrate ownership, accountability, and initiative in daily tasks, anticipating business needs and proactively addressing issues
  • Create a positive work environment by demonstrating no tolerance for negative behaviors and welcoming new ideas and feedback from team members
Daily Operations
  • Understand, practice, and teach policies and procedures
  • Ensure concept vision and communicate policy to team and managers
  • Maintain a daily log to communicate between shifts and prevent issues from reoccurring
  • Regularly conduct service team and chef meetings
  • Provide a safe, clean, organized, and sanitary work environment
  • Teach and enforce Food Sanitation and Safety standards
  • Ensure all Health Standards, federal and state laws are met
Financial Results
  • Develop and execute a plan to stay within department budgets and maximize profits
  • Actively manage inventory, waste, and pricing to meet cost targets
  • Effectively manage kitchen and janitor labor, scheduling, and payroll
  • Ensure tools such as Compeat are utilized correctly and data is accurate
Requirements
  • Minimum of 2+ years of sous chef experience and 5+ years of kitchen experience
  • Culinary degree preferred
  • Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations)
  • Developed communication skills, both verbal and written
  • Ability to maintain compliance with all local, state, and federal laws and regulations
  • Ability to supervise, train, and motivate multiple levels of employees
  • Ability to assess/evaluate other employees' performance in a fair and consistent manner
  • Extensive knowledge of food industry, restaurants, and competitive markets
  • Basic knowledge of revenue management
Working Conditions

This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length.

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