Executive Sous Chef - Sexy Roman

SEXY ROMAN at W Scottsdale•Scottsdale, AZ

6d•$75,000 - $85,000•Onsite

About The Position

The Executive Sous Chef will work under the Executive Chef and Culinary Director-W Hotel and will assist in overseeing complete operation of the kitchen. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. The role involves kitchen operations oversight, executing and maintaining food quality and consistency according to corporate standards, managing kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures. The Executive Sous Chef will also assist with kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows. Understanding basic computer applications and POS systems is necessary. This role includes developing the skillset of hourly kitchen staff, conducting quarterly employee evaluations, and assisting with sourcing, hiring, and discipline. Maintaining good rapport with vendors and working with multiple owner wants and needs is also part of the responsibilities. Compliance with Arizona labor and hiring laws, in-house safety programs, monthly health inspections, and corporate standards for cleanliness, ordering/receiving, and shelf life are crucial. Commitment to sourcing locally and cultivating diversity in the kitchen is expected.

Requirements

Two to three years of experience in a leadership level kitchen position.
ServSafe certified.
Must have thorough understanding of Arizona labor and hiring laws.
Ability to work on your feet for extended hours.
Strong organizational and time management skills with a particular attention to detail.
Strong knife skills.
Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays.
Strong food and beverage knowledge.

Nice To Haves

Experience leading and conducting at least two to three restaurant openings.
Banquet experience for private parties of 2-100 people.
Graduation from an accredited culinary school.
Multilingualism.
Minimum of 5+ years of Sous Chef experience within a fine dining restaurant.
Minimum of 8+ years cooking experience.
Creativity and idea generator and executer.

Responsibilities

Oversee kitchen operations.
Execute and maintain quality and consistency of food with full adherence to corporate standards.
Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
Understand how to use basic computer applications and POS systems.
Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
Follow in-house safety program and conduct monthly in-house health inspections.
Adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines.
Commit to source locally when possible and cultivate diversity in the kitchen.