Executive Sous Chef

Goodstone•Middleburg, VA

49d•Onsite

About The Position

As part of the Goodstone Team, we are committed to inspiring and instilling a passion for excellence and allowing you to excel and grow as a team player! The Executive Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a significant degree of supervising other kitchen staff. As assistant to the Executive Chef, Robert Weland, the Executive Sous Chef, will help with menu planning, inventory, and supply management. Also, it aids in ensuring the kitchen is up to safety standards and that staff obeys sanitation rules. During mealtimes, the Executive Sous Chef must be quick on their feet and make smart decisions instantly. The Executive Sous Chef is responsible for staff scheduling and discipline when necessary.

Requirements

Minimum of 3 years of culinary experience
Minimum two years of culinary management experience in a similar high-volume food service operation with similar duties and responsibilities
Strong leadership qualities
Strong attention to detail
Knowledge of kitchen equipment and safety procedures
Support a culture of enthusiasm, teamwork, and superior service among all departments

Responsibilities

Assist and collaborate with the Executive Chef in creating recipes to the standards of the business, ensuring all food preparation and plate presentations meet Goodstone’s commitment to quality.
Manage all activities in the kitchen, including food preparation and production and management and kitchen staff training.
Ensure efficient, cost-effective operation and profitability of food production.
Supervise and inspect all preparation and cooking equipment regularly to ensure they are kept clean, sanitary, and in perfect operating order.
Ensure that food products, presentation, and plating are of the highest quality and are prepared to serve promptly.
Assume the role of Executive Chef in their absence
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Assure kitchen personnel are trained in the best cleanliness and sanitation practices
Plans the activities of and schedules all food production and food service sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines.
Hires, disciplines, and, when necessary, recommends termination of food production and food service sanitation employees according to venue guidelines and policies.