Executive Sous Chef
7 days ago
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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