Executive Sous Chef

7 days ago


The Colony, Texas, United States Windmills Full time

Job Summary

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Windmills. As a key member of our culinary team, you will be responsible for assisting the Executive Chef in managing our kitchen staff and ensuring the smooth operation of our kitchen.

Key Responsibilities:

  • Assist the Executive Chef in managing kitchen staff, including training, scheduling, and performance evaluations.
  • Oversee the preparation and presentation of high-quality dishes, ensuring promptness, freshness, and quality.
  • Coordinate cooks' tasks, including menu planning, inventory management, and food preparation.
  • Implement and maintain high standards of hygiene and sanitation, examining equipment for cleanliness and ensuring compliance with health and safety regulations.
  • Design and implement new recipes, plan special menus, and select plate presentation to enhance the dining experience.
  • Review staffing levels to meet service, operational, and financial objectives, and make recommendations for adjustments as needed.
  • Hire and train kitchen staff, including cooks, food preparation workers, and dishwashers, to ensure a skilled and efficient team.
  • Perform administrative tasks, including taking stock of food and equipment supplies, and making purchase orders to maintain optimal inventory levels.
  • Set and monitor performance standards for staff, providing feedback and coaching to improve performance.
  • Obtain feedback on food and service quality, and handle customer complaints and issues in a professional and courteous manner.
  • Recruit, train, and develop lead cooks to perform similar tasks in the Executive Chef's absence.

Requirements:

  • 2+ years of culinary education or equivalent professional experience.
  • 3+ years of experience in a similar position, preferably in a high-volume kitchen environment.
  • Advanced knowledge of food service principles and practices, including menu planning, inventory management, and food safety.
  • Proficient knowledge of human resources management, including recruitment, training, and performance evaluation.
  • Excellent communication and interpersonal skills, with the ability to work effectively with staff, management, and customers.
  • Ability to meet deadlines, work under pressure, and maintain a high level of productivity in a fast-paced environment.
  • Availability to work on call, shifts, after hours, over weekends, and on public holidays, as required.
  • Ability to stand or walk for 10-hour shifts and lift at least 50 pounds.
  • Will be required to have a Texas-approved Food Manager certification.

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