Executive Sous Chef- Lansing Center

ASM Global•Lansing, MI

6d•Onsite

About The Position

Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Director of Food and Beverage.

Requirements

Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry.
Proven track record in improving kitchen efficiencies, quality, food and labor costs.
Excellent managerial, financial analysis, team building and communication skills/customer service.
Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Proficient in Microsoft Word, Excel, and PowerPoint.
Flexible to work extended hours due to business requirements including nights, weekends and holidays.
Open to providing incidental or short-term support to other facilities in the event of a business emergency.
Travel may be required.

Responsibilities

Hands-on management of day-to-day operations of all food outlet kitchens.
Implements and enforces all departmental and organizational policies and procedures.
Assures staff compliance with all standards, policies and procedures.
Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.
Administers corrective counseling process, training and development, appraisals, payroll accountability.
Plan innovative menus, maintaining financial responsibility for the menu mix.
Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.
Prepare reports regarding food and menu analysis.
Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met.
Oversees inventory management to ensure all outlets are adequately supplied at all times.
Performs periodic inventory.
Requisitioning and purchasing.
Maintains effective vendor relationships.
Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
Direct interaction with high level clients.
Be able to step in as the executive chef when needed.
Perform related duties as assigned by Management.