Executive Sous Chef

Lawry's Restaurants•Newport Beach, CA

37d•$75,000 - $85,000

About The Position

We are currently seeking an Executive Sous Chef to join our team! The ideal Executive Sous Chef is someone who believes in core values, upholding policy and procedure, and wants to be part of a leadership team for an iconic brand. The Executive Sous Chef assumes responsibility for the kitchen in the absence of the Executive Chef. Directs and coordinates all co-workers engaged in preparing and cooking food for guests and co-workers of the restaurant. Cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily, dishes such as sauces and soups. To ensure that the guest's expectations are always consistently exceeded with maximum fiscal responsibility.

Requirements

Good organizational skills for dealing with diverse duties and staff.
Five years' experience in fine dining high volume environment.
Progressively responsible industry and culinary management experience is required.
Strong interpersonal skills and communication skills including oral and written skills.
Commitment to hospitality and service excellence.
Effective management skills to motivate and develop co-workers.
Possession of food certifications as required by local, state and federal law.
Ability to operate kitchen appliances and equipment in a safe manner.
Possess advanced knife skills
Demonstrate outstanding organizational and time management skills including the ability to make sound decisions quickly.
Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 50 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
Must be able to work weekdays, weekends and holidays
Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner.
Basic math proficiency required.
Advanced spreadsheet knowledge and modeling tools to manage labor and food cost.
Budgeting, tracking, and inventory systems knowledge.
Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards.
Associates degree in culinary arts and/or 5 years of relevant professional cooking experience in high volume restaurants.
At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity required.
Good organizational skills for dealing with diverse duties and staff.
Strong interpersonal skills and communication skills including oral and written skills.
Commitment to hospitality and service excellence.
Effective management skills to motivate and develop co-workers.
Possession of food certifications as required by local, state and federal law.
Progressively responsible industry and culinary management experience is required.
Experience with performance management, providing coaching and disciplinary action.
Competency in POS (Micros), scheduling software, Microsoft Office and any department-specific systems in use.

Nice To Haves

Ability to speak Spanish a plus.
Culinary degree is desirable; a combination of practical experience and education would be considered as an alternative.

Responsibilities

Culinary leader with prior management/supervisory experience.
Requires broad, in-depth knowledge and culinary skills in food preparation, cooking and presentation.
Able to effectively manage, provide training and give direction to kitchen staff.
Responsible for cost and quality control, managing labor, and ongoing safety and sanitation practices.
Takes proactive approach to Health and Safety, ensuring all logs/checklists are complete. To include, line checks, temp logs, receiving logs, self-audit/walk-throughs. Follows up with solutions and any appropriate actions, such as training or rolling out new systems/procedures.
Prepares station guides and ensures each station is set to established standard.
Performs daily station line checks to ensure production is complete and accurate per standard.
Monitors and enforces all stations, walk-ins and storage areas for proper labeling and rotation of product. Address violations accordingly.
Supervise, coordinate and participate in the daily kitchen operations.
Assist Executive Chef in the supervision of kitchen staff.
Responsible for and supervises all heart of the house co-workers in regards to food handling, preparation and sanitation.
Assumes responsibility of kitchen operations in the absence of the Executive Chef.
Assist Executive Chef with food ordering, as instructed and in the absence of the Executive Chef. Able to place food orders in accordance with business needs and forecasted sales.
Assist Executive Chef with planning seasonal menus and to include recipe testing.
Assist with expo duties and/or delegate expo duties to ensure all plates are executed to recipe standards.
Ensure proper communication and answer any specific questions from front of the house co-workers in regard to menu items, allergens, and dietary restrictions.
Follow corporate and unit level procedures as well as the Executive Chef's instructions.
Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen
Enforces safe work habits and contributes to the safety-first environment in our heart of the house.
Coaches and gives instruction to the kitchen co-workers in the fine points of cooking including proper execution and plating of all dishes
Works with the Executive Chef to monitor and ensure the achievement or bettering of financial goals for food and labor costs to achieve the restaurant budget.