Executive Sous Chef

True Food Kitchen•New Orleans, LA

38d

About The Position

We believe that a life of purpose has the power to transform the world. This isn't just a job - it's a chance to find your true purpose. We're a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and weekend brunch. WHO WE'RE INVITING TO THE TABLE Opens and closes the line, performs precise line checks and facility walks, EcoSure with proper documentation to adhere to company standards and addresses any deficiencies. Runs high volume service periods from the expo or wheel position to ensure food quality and presentation is up to TFK standards. Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment. Responsible for the hiring and development of back of house employees; managing their schedules and reporting payroll hours in compliance to company standards and state laws. Partners with EC on managing the P&L to assist in maximizing the profts through food cost management, labor, inventory control and performance of the restaurant. Assists in the ordering and invoicing of product. Consistent open communication with FOH team to ensure adherence of TFK guidelines.

Requirements

Have a strong passion for culinary excellence, and you are exceptionally detailed.
Are resilient in stressful situations and always able to handle last minute requests.
For more than 3 years, as a chef, you've been a key ingredient in the success of a full service, high-volume restaurant.
Have advanced knowledge and understanding of financial aspects of business operations.
Are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence.

Responsibilities

Opens and closes the line, performs precise line checks and facility walks, EcoSure with proper documentation to adhere to company standards and addresses any deficiencies.
Runs high volume service periods from the expo or wheel position to ensure food quality and presentation is up to TFK standards.
Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment.
Responsible for the hiring and development of back of house employees; managing their schedules and reporting payroll hours in compliance to company standards and state laws.
Partners with EC on managing the P&L to assist in maximizing the profts through food cost management, labor, inventory control and performance of the restaurant.
Assists in the ordering and invoicing of product.
Consistent open communication with FOH team to ensure adherence of TFK guidelines.