Executive Sous Chef

True Food Kitchen•Boulder, CO

About The Position

ready for a new adventure? help build tfk history by joining our boulder opening management team! 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
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