CUT | Executive Sous Chef

Job Summary: The Executive Sous Chef is responsible for delegation of main kitchen line management and technical food production. This position is responsible for the preparation of high quality meals in accordance with "Wolfgang Puck Fine Dining Group" standards, menu specifications and production schedules. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Essential Job Functions: •Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. •Monitors and controls 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 •Assist in the development of food products and menus as needed for menu presentations •Expedites orders to maximize efficient production and delivery to the guest in the proper order •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 •Conducts quality checks of goods received •Ensure appropriate rotation of all stored products •Monitors and ensures compliance with recipe specifications •Ensure that the area of responsibility is properly organized, staffed and directed •Create daily schedule to ensure proper staffing requirements are met •Guide, motivate, train and develop line employees •Carries 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 •Teach and train staff of production and presentation changes to menu items •Complete necessary management assignments to include: •Inventory Par Levels & Inventory Supervision •Conduct Yield testing •Individual Recipe Costing •Recipe Standardization •Photographic Plate Presentations •Routine equipment/kitchen inspections •Manage documented culinary employee files •Performs other related duties as assigned or requested Supervisory Responsibilities: Directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Fine Dining policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems. Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: •Bachelor's degree (B.A.) from four-year college or university or two years related experience and/or training; or equivalent combination of education and experience. •Technical Culinary Diploma Required Experience: •Minimum 3 years kitchen staff supervisory experience •Minimum 5 years technical food production experience in fine dining restaurant •Well-rounded food background with extensive knowledge of all kitchen equipment •Technical experience and demonstrated proficiency in Butchery, Garde Manger and Pastry •Proficient in computer applications and software Knowledge, Skills, & Abilities: •Excellent verbal, written communication and math analyzation skills •Proven track record of cost control including food, equipment, labor and waste •Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals •Ability to write routine reports and correspondence •Confident and effective operational and motivational speaking skills •Ability to calculate and apply figures and amounts in recipe and labor costing and control. •Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques •Demonstrated operational logical: multi-unit prioritazion skills •Strong interpersonal staff relations and leadership skills •Ability to provide consistent food quality •Excellent conflict resolution skills Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold.

Created: 2024-12-15