Executive Sous Chef

Pietro's

About The Position

The Executive Sous Chef is the mastermind behind training and development of Sous Chefs / Assistant Kitchen Managers and all hourly staff. Responsible for overseeing the training, scheduling, policy adherence, preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations.

Requirements

Minimum of 2 years of experience in a high-volume sous chef / kitchen management role, with at least 4 years preferred.
Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.
Strong problem-solving skills and the ability to manage complex kitchen operations.
Proficient in using computer systems and software necessary for kitchen management.
Flexible availability, including nights, weekends, and holidays, to meet the demands of the business.
Physical ability to perform job functions, including standing for long periods and handling heavy equipment.

Responsibilities

Ensure all dishes meet high standards for quality and presentation before they reach any guest.
Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement.
Direct all kitchen operations in support of the Executive Chef, including staff management, scheduling, and the professional development of culinary personnel.
Foster a culture of respect, professionalism, and enthusiasm within the kitchen team.
Evaluate staff performance, provide regular feedback, and manage daily operations
Maintain effective cost control measures in food preparation and kitchen operations without compromising quality.
Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met.
Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality.
Maintain certifications and ensure all kitchen staff are trained in food safety practices.
Schedule and lead staff meetings, training sessions, and planning reviews.
Enforce kitchen protocols to streamline operations and enhance staff performance.
Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms.