Executive Chef Assistant

1 month ago

Charleston, South Carolina, United States Circa 1886 Full time
Job Description

Circa 1886 is seeking a highly skilled Sous Chef to join our team in the kitchen. As a key member of our culinary team, you will be responsible for assisting the Executive Chef in the preparation and service of all sections in the kitchen.

Responsibilities:

  • Assist the Executive Chef in the preparation and service of all sections in the kitchen.
  • Coordinate operations with both the front of the house and the hotel.
  • Responsible for a high quality of service, production, and cooking to ensure all items are prepared to meet deadlines and standards.
  • Properly execute plated dishes with varying components to standards set by the Executive Chef.
  • Complete all closing requirements as directed by the Executive Chef.
  • Taste and review products daily to ensure quality and consistency with preparation and presentation.
  • Assist with developing, implementing, and maintaining new recipes, presentations, and products.
  • Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation.
  • Monitor and control all labor and food costs through effective scheduling, training and supervising the production of the food to ensure that budgeted food cost, kitchen labor cost and related operating expense goals are achieved.
  • Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with company and industry standards.
  • Expedite orders to maximize efficient production and delivery to the guest in the proper order.
  • Conduct quality checks of goods received and ensure appropriate rotation of all stored products.
  • Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws to include but not limited to: interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.
  • Guide, motivate, train, and develop line employees. Be a leader as well as a teacher to the entire staff.
  • Perform other related duties as assigned or requested.

Requirements:

  • A minimum of 3-5 years previous culinary supervisory or management experience within a fine dining kitchen setting is essential.
  • A degree from a culinary institution preferred.
  • Highly developed knowledge of various culinary styles and mastery of all line level cooking stations is essential.
  • Detail orientated & motivated to be proactive in a fast-paced setting.
  • Excellent verbal, written, communication, and leadership skills.
  • Food handling certificate
  • Menu development and costing experience is preferred but can be taught to the right candidate.
  • Have a working knowledge of inventory ordering systems.
  • Experience executing and supervising food production activities, e.g.: proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
  • Technical experience and demonstrated proficiency in Butchery, Garde Manger and Pastry
  • Ability to provide consistent food quality.
  • Excellent conflict resolution skills

Benefits:

  • Free parking
  • 1 week paid vacation after 6 months and 2 weeks paid vacation after first year of employment
  • Medical and Dental insurance available after 60 days
  • Uniforms
  • Dining Discounts
  • Hotel Stay Discounts

We look forward to hearing from you.

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