Executive Sous Chef

21c Museum Hotels•St. Louis, MO

About The Position

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Reports To: Executive Chef / F&B Director General Purpose: The Executive Sous Chef is the backbone of the kitchen and serves to realize the Executive Chef's vision for execution across the property. The ESC supervises the day-to-day operation of the kitchen and works closely with the EC to operate the kitchen up to high standards. This position requires a chef who is an accomplished leader, who is smart, savvy, and passionate about food.

Requirements

Considerable skill in math and algebraic equations using percentages
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
Ability to walk, stand, and/or bend continuously to perform essential job functions
Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed.
Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.
Must pass a background check
Some college education
Three or more years sous chef experience
Previous job in a kitchen line position

Responsibilities

Meets and exceeds each guest's expectations for delivery, presentation and taste
Professionally develops sous chef team and line employees
Oversees everyday operations of the kitchen and communicates the Executive Chef’s message daily
Directly responsible for the efficiency of the kitchen utility staff on all shifts
Works to motivate staff in their best efforts and keeps staff morale high
Works with Executive Chef on controlling food and labor costs
Ensures a sense of urgency and ownership amongst all staff for all service periods
Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
Supervises and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
Evaluates menus constantly to keep them fresh, up-to-date, and exciting per the vision of the EC
Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept
Constantly looks to improve, solve problems; never steps back or becomes complacent
Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
Assist in the planning and pricing of menus
Ensure proper equipment operation and maintenance
Ensure proper safety and sanitation in kitchen
Oversees and enforces processes for kitchen organization, cleanliness, and maintenance
Exhibits a positive, friendly attitude with staff and guests
Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees.
Interact with other department personnel and venue staff as needed.
Reads guest surveys, adjusts accordingly as issues arise
Assist Events Dept. with winning business, providing service, driving revenue
Meets with vendors to purchase new items, explores best pricing
Ensure compliance with company’s policies and procedures