Executive Sous Chef

MAIZE | Cocina and Cocktails is hiring an Executive Sous Chef! Maize Cocina and Cocktails is a globally inspired Mexican restaurant that combines the excitement of travel within the original turn-of-the-century Westfield train station. We celebrate the building's rich history while infusing it with modern elements that complement its timeless beauty. Our dishes are inspired by the flavors and ingredients of Mexico, fused with worldly  influences to create a truly unique culinary experience. Summary The Sous Chef will assist the Chef de Cuisine and the Executive Chef in handling all aspects of the kitchen operation to maintain and develop the high quality of food. All duties are to be performed in accordance with the Executive Chef's standards within company policies, practices, and procedures.  The Sous Chef should also have a solid understanding of how to work each station as well as a natural sense of urgency to serve the dishes to the guest in a timely fashion and to work in unison with the front of the house. Responsibilities  Must have a positive outgoing personality and be able to effectively communicate in English with other team members. Supervise and assist with food prep and production as need. Ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly. Expedites all food orders to set quality standards and presentation. Assumes complete charge of kitchen staff on respective shifts. Supervises and maintains cooking standards and techniques of line level employees. Communicate with chefs, management, employees, and guest efficiently with proper reporting, and meetings. Manage the schedule of the culinary team on weekly basis: make the schedule, post the schedule, and manage any changes or specific requests. Manage OT. Develop and complete effective employee training procedures for all food and health department duties. Instruct kitchen staff in details of the work they perform (either directly or by enforcement of well-established rules). Observe performance in detail and work with the different culinary staff members to improve performance. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Qualifications 3 Years of Hospitality Experience. Food Handler Certificate NJ ServSafe and TAM certified. Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Ability to communicate and understand the predominant language(s) of theproduction and restaurant's  trading areas. Good Communication skills, both verbal and written. Detailed oriented and motivated to be proactive in a fast-paced setting.  Organization skills are a must! Experience in managing, mentoring, and coaching a team. Good understanding of food safety and hygiene practices. Demonstrated knowledge and experience with managing inventory. Knowledge of scheduling is preferred. Must be able to demonstrate knowledge of planning and forecasting. Must be able to use relevant computer applications (Microsoft word, excel, outlook; restaurant specific software including point-of-sale registers and business metric applications). Work in a standing position for long periods of time (up to 10 hours). Ability to lift up to 30lb.

Created: 2024-10-19