Executive Sous Chef

Punch Bowl Social•St. Louis Park, MN

9h•$60,000 - $70,000

About The Position

Apply today to join our management team! As our Executive Sous Chef, you are a protector of the realm. You are passionate about the craft with a deep respect for the ingredients and master of technique. The Punch Bowl Social menu features crave-worthy, made-from-scratch American diner-inspired dishes. We have a deep appreciation for each ingredient and stay grounded in the familiar – while simultaneously pushing ourselves to stay ahead of the curves and trend, but in our own unique way. Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills

Requirements

2+ years experience in varied kitchen supervisor positions including Sous Chef
2+ years’ experience working in a high-volume, scratch kitchen
6+ months experience managing budgets and culinary cost controls
Working knowledge of company software including Microsoft Office, HotSchedules and Toast
Ability to oversee a team of 10+ BOH staff
Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length
Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds

Responsibilities

Ensuring that all food and products are consistently prepared and served according to the restaurants’ recipes, portioning, cooking, and serving standards
Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields
Portioning food products prior to cooking according to standard portion sizes and recipe specifications
Handling, storing, and rotating all products properly and in accordance with company standards
Overseeing and delegating food prep assignments as needed
Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
Assist Chef in counting and entering of inventory by guidelines to produce a proper food cost
Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
Training kitchen personnel in cleanliness and sanitation practices
Maintaining appropriate cleaning schedules for walls, hoods, other equipment, and food storage areas.
Checking and maintaining proper food holding and refrigeration temperature control points

Benefits

Benefit Package
Medical, dental and vision insurance
Health Savings Account option – including company HSA contribution
Flexible Spending Accounts
Employee Assistance Program
Company provided Short Term Disability Insurance
Company provided Long Term Disability Insurance
Flexible Vacation Policy
Voluntary benefits – LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings
Opportunities for Growth and Advancement
Discounts on Food, Beverage and Activities
Salary Range $60,000-$70,000 per year