Executive Sous Chef

Kimpton Hotels & Restaurants•Sacramento, CA

About The Position

The Executive Sous Chef collaborates with the Executive Chef to create innovative, delicious food and contributes to kitchen team leadership, communication, training, development, and problem resolution while supporting excellent guest service. The role oversees food production across kitchen stations, helps prepare and design menu items, and leads kitchen operations when the Executive Chef is absent. It also supports employee hiring and development, kitchen administration, ordering and inventory, labor and food cost controls, service education, financial targets, and kitchen cleanliness.

Requirements

At least 2 years of previous Sous Chef experience in a high-volume, full-service restaurant.
Flexible schedule and ability to work weekends, nights, mornings, and holidays when needed.
Food Handler Certification.
Alcohol Awareness Certification, if applicable.
Passion for cooking methods, ingredients, equipment, and industry-standard practices and trends.
Knowledge of Microsoft Office Suite, restaurant POS systems, inventory management and/or procurement software, payroll and timekeeping software, and business and accounting software.
Ability to read and follow recipes and standards and maintain health department regulations, food quality, and company standards.

Nice To Haves

A 2- or 4-year degree in Culinary Arts or Hospitality Management is preferred.

Responsibilities

Supervise food production at all stations, assist cooks, and expedite food when needed.
Lead kitchen operations in the Executive Chef’s absence, address issues, and assist with preparing and designing menu items.
Complete required paperwork, forms, reports, and schedules in an organized and timely manner.
Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints; and solve problems.
Identify staff for development and provide training as positions become available.
Help fill open positions with qualified internal or external applicants.
Order and stock products, and ensure deliveries arrive in the correct unit count and condition.
Maintain budgeted labor costs, help control overtime, and track food costs as requested.
Ensure food is produced on a timely basis.
Participate in service education through daily line-ups, quarterly menu meetings, and new-staff training programs.
Help the restaurant meet financial targets while achieving food-quality and service objectives.
Maintain kitchen cleanliness by supervising daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk-in.