Executive Sous Chef (Travel/Relocation)
About The Position
State of Play Hospitality is seeking an Executive Sous Chef to support current and future markets. This role is crucial for the culinary operations, ensuring high standards of quality and taste. The Executive Sous Chef will lead kitchen operations, maintain company standards, and deliver an exceptional dining experience. This leadership position fosters a culture of excellence and contributes to the venue's growth. The company's mission is to create moments of joy and connection through play, guided by values of initiative, thoughtfulness, striving for excellence, and celebrating wins.
Requirements
- Must pass a background check prior to being hired.
- Minimum of 3 years’ experience as a Sous Chef in high-volume and full-service establishments.
- Proficiency in culinary techniques, including food preparation and cooking methods.
- Knowledge of kitchen operations, including inventory management and food safety protocols.
- Ability to travel on short notice, for potentially several weeks at a time.
- Familiarity with MS Office Suite (Outlook, Word, Excel).
- Food hygiene, alcohol, and allergen certification maintained throughout employment.
- Flexibility to work various shifts, including weekends and holidays.
- Excellent communication and interpersonal skills.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Legally authorized to work in the US.
Nice To Haves
- Openness to relocate to any market where the Brand has a need.
- Willingness to travel frequently with little notice.
Responsibilities
- Assist in inventory management, including ordering, receiving, and stock rotation, to minimize waste and optimize inventory levels.
- Ensure proper food storage, handling, and sanitation practices to comply with regulations and ensure food safety.
- Support the Executive Chef in maintaining kitchen equipment, cleanliness, and organization to uphold hygiene standards and efficiency.
- Assist the Executive Chef in developing and executing culinary strategies to achieve operational goals and uphold company standards.
- Train and mentor kitchen staff on culinary techniques, safety procedures, and sanitation practices.
- Prepare and cook food items according to recipes and quality standards, maintaining consistency and presentation.
- Supervise kitchen staff, delegating tasks and providing guidance to ensure efficient workflow and adherence to recipes and standards.
- Assist with scheduling and staffing to ensure adequate coverage and optimal productivity.
- Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
Benefits
- Eligibility to enroll in Medical, Dental, Vision and other insurance benefits.
- Paid Time Off, Sick Time, and Paid Holidays.
- Option to enroll in 401k, Medical FSA, Commuter benefits, etc.
- Employee Discount: 50% your total bill for you and up to five guests.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
