Executive Sous Chef - South Norwalk

Sally’s Apizza•Norwalk, CT

3d•Onsite

About The Position

Be Part of Something from Day One. We're getting ready to open the doors to an exciting new Sally's Apizza location, and we're looking for passionate leaders to help build it from the ground up. This is a unique opportunity to join the team before opening day, shape the culture, hire and develop an incredible staff, and play a key role in bringing the Sally's experience to a new community. If you're excited by the idea of launching a new restaurant, growing alongside a brand that's expanding, and making a lasting impact from day one, we'd love to meet you. FIND YOUR FIRE! Sally's Apizza, renowned for its New Haven Style Apizza since 1938, is expanding our locations and corporate team nationwide! Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. With a commitment to sharing exceptional pizza with all, we're on a mission to spread our passion far and wide. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training, and promotion within giving you a path to pursue your future career goals.

Requirements

Thorough knowledge of Food Safety systems and procedures
Excellent food prep & knife skills
Strong Computer Skills (Microsoft Office, Brink POS preferred)
Ability to conduct theoretical food, purchasing, and labor costing and analysis
English, Basic Spanish (preferred but not required)
High school or GED equivalent
Minimum 2-3 years in a leadership role within a full-service restaurant kitchen
ServeSafe Certified
This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations.
You must be able to work on your feet for up to 10 hours at a time and lift at least 50 lbs.
You must be able to travel within your region.
Full Time, In-Person, Day, Evening & Weekend availability
Attention To Detail: Taking responsibility for a thorough and detailed method of working.
Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems
Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization.
Oral Communication: Shaping and effectively expressing ideas and information.
Financial Awareness: The ability to read and understand a profit and loss statement.
Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors.

Nice To Haves

Formal culinary training or associate degree in culinary arts (preferred but not required)

Responsibilities

Conduct the day-to-day restaurant operations according to company standards and policies.
Assist the management and development of new concepts.
Create standardized recipes.
Keep food costs at a minimum.
Initiate and sustain an ongoing presence in our brand.
Maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment.
Allocate resources, execute controls, train, and develop kitchen staff.
Systemize daily functioning and food service, and maintain efficient Kitchen Operations.
Manage all activities in the kitchen.
Be a teacher and mentor to all back-of-house employees.
Collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures.
Train kitchen personnel in best practices for cleanliness and sanitation.
Control food costs to budgeted levels.
Conduct daily shift line checks, ensuring that prepped food is up to company standards.
Supervise and inspect all prep procedures ensuring company recipes are adhered to.
Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment.
Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner.
Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures.
Be responsible for placing food orders and conducting end-of-period food inventory.
Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage.
Recognize and cultivate future culinary leaders from within the back-of-house ranks.
Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
Effectively communicate with other managers and line staff in a fast-paced restaurant environment.
Possess the ability to take direction and feedback, using it to improve future performance.