Executive Sous Chef

Edible Beats, Inc • Denver, CO

4d • $75,000 - $85,000

About The Position

Oversee, coordinate & support all activities concerning back-of-the-house (BOH) operations & staff while upholding the ethos, ideals & “eleven commandments” of Edible Beats (EB) cultural foundation. Responsible for supporting a safe, welcoming and professional environment while ensuring teamwork that is focused on quality & consistency of products & service. Assume all duties of Kitchen Manager and Line/Prep Cooks in their absence.
This position will help lead the opening of our upcoming restaurant and be part of building the kitchen program. This role will be crucial to establish the culture of excellence, creating menus, innovating flavors and ideas as well as collaborating with our Operations team.

Requirements

• Support the Executive Chef in the daily operations of the restaurant:
• Oversee labor and food cost for back of house
• Maintain the established EB culture
• Ensure write-ups are documented and distributed accordingly
• Assist with conducting reviews on a timely basis
• Lead by example in the kitchen and demand the same from all BOH staff.
• Support the hiring, onboarding, and training of the opening kitchen team
• Help establish prep systems, pars, and operational standards to ensure a successful restaurant launch
• Organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner.
• Update relevant prep lists and order guides to ensure proper production and ordering is taking place.
• Assist with the pre-opening setup of the kitchen, including organization of stations, equipment, and storage systems
• Assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu.
• Support the Executive Chef with all kitchen related repairs and maintenance.
• Bridge the gap between the Executive Chef and the rest of the BOH management team.
• Ensure that daily line taste and checks are happening prior to every service. Correct and coach when necessary.
• Assist the Executive Chef with the distribution of all relevant information:
• Product Mix
• BEO
• Roster Report & Schedule
• Order Guides
• Prep Lists
• Communicate and contribute daily through shift notes and emails.
• Execute and oversee high skilled food production:
• Butchery
• Sous Vide
• Food Specials
• Sauces
• Delegate effectively to all members of the BOH.
• Identify items needed to utilize for staff meal; minimizing waste while increasing team morale.
• Quality check all prepped products and ensure quality and rotation.
• Ensure employee coverage by proactively managing the schedule.
• Help maintain labor costs by monitoring overtime and making any necessary labor cuts based on the needs of the business.
• Maintain a sanitary kitchen in accordance with EB internal standards as well as the health department. Oversee and execute the day to day cleanliness and detail cleaning projects as necessary.
• Attend line-ups and communicate specials, issues, ice breakers in an informative and passionate manner.
• Contribute and lead to the success of service. Run stations, expo, and cook food as needed.
• Help with invoice inputting and ensuring that our vendors are paid in a timely manner.
• Support and foster a healthy relationship with the Front of House, both managers and hourly staff.
• Inspire the FoH with your food knowledge and give them the tools they need to be better salespeople and representatives of our cuisine.
• Continue to push yourself to take on more responsibilities and learn and grow with the intent of becoming an executive chef.

Responsibilities

• Oversee labor and food cost for back of house
• Maintain the established EB culture
• Ensure write-ups are documented and distributed accordingly
• Assist with conducting reviews on a timely basis
• Lead by example in the kitchen and demand the same from all BOH staff.
• Support the hiring, onboarding, and training of the opening kitchen team
• Help establish prep systems, pars, and operational standards to ensure a successful restaurant launch
• Organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner.
• Update relevant prep lists and order guides to ensure proper production and ordering is taking place.
• Assist with the pre-opening setup of the kitchen, including organization of stations, equipment, and storage systems
• Assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu.
• Support the Executive Chef with all kitchen related repairs and maintenance.
• Bridge the gap between the Executive Chef and the rest of the BOH management team.
• Ensure that daily line taste and checks are happening prior to every service. Correct and coach when necessary.
• Assist the Executive Chef with the distribution of all relevant information:
• Product Mix
• BEO
• Roster Report & Schedule
• Order Guides
• Prep Lists
• Communicate and contribute daily through shift notes and emails.
• Execute and oversee high skilled food production:
• Butchery
• Sous Vide
• Food Specials
• Sauces
• Delegate effectively to all members of the BOH.
• Identify items needed to utilize for staff meal; minimizing waste while increasing team morale.
• Quality check all prepped products and ensure quality and rotation.
• Ensure employee coverage by proactively managing the schedule.
• Help maintain labor costs by monitoring overtime and making any necessary labor cuts based on the needs of the business.
• Maintain a sanitary kitchen in accordance with EB internal standards as well as the health department. Oversee and execute the day to day cleanliness and detail cleaning projects as necessary.
• Attend line-ups and communicate specials, issues, ice breakers in an informative and passionate manner.
• Contribute and lead to the success of service. Run stations, expo, and cook food as needed.
• Help with invoice inputting and ensuring that our vendors are paid in a timely manner.
• Support and foster a healthy relationship with the Front of House, both managers and hourly staff.
• Inspire the FoH with your food knowledge and give them the tools they need to be better salespeople and representatives of our cuisine.
• Continue to push yourself to take on more responsibilities and learn and grow with the intent of becoming an executive chef.

Benefits

• Medical, Dental, and Vision insurance (after 60 days)
• Life insurance
• 401(k) with a 4% safe harbor match (eligible after 1 year)
• JOON wellness benefit
• ESOP (Employee Stock Ownership Plan) with share vesting based on tenure (see below)
• Paid leave
• Employee discount
• Family meal provided during shifts

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees