Executive Sous Chef

Compass Group•New York, NY

1d•$93,000 - $100,000•Onsite

About The Position

The Executive Sous Chef is responsible for the culinary quality, innovation and overall experience of the operation. The Executive Sous Chef motivates, trains, develops, and directs Cafe Chefs and team members to deliver delicious and nutritious food, provide exceptional service, and maintain quality & safety standards as well as sustainability initiatives. This position oversees the daily administrative and operational tasks, including financial management and business operations.

Requirements

Degree from a post secondary culinary arts training program or related work experience
5 years in a professional kitchen leading other managers or bakery in similar position with like volume and quality food service establishment
Prior experience managing a team across multi-unit operations
NYC Food Handlers Certificate preferred
ServSafe Certification preferred
Demonstrated passion for great food, culinary innovation and hospitality excellence
Excellent communication skills both written and verbal
Excellent presentation skills
Ability to outline new ideas and business initiatives
Ability to present these initiatives to Clients and Senior Management in a clear and concise manner
Proven success leading change management
Ability to motivate and grow other leaders to follow your direction
Ability to maintain a positive attitude under pressure
Prior union experience a plus
Working knowledge of Google Suite (Gmail, Calendar, Meet, Chat, Sheets, Docs, Slides, Forms) systems.
Ability to manage time effectively and prioritizes tasks to meet deadlines

Nice To Haves

NYC Food Handlers Certificate
ServSafe Certification
Prior union experience a plus

Responsibilities

Supports, manages, and owns the overall user experience
Demonstrate a passion for exceptional food service, hospitality, excellence, client and stake holder management
Ensures cafe teams follow all menu and recipe guidelines, opening/closing checklist safety, and sanitation guidelines
Oversee the cycle menu process: Menu Development, corresponding Order Guides, Recipe development, Food Cost analysis, and Labor Evaluation
Trains and develops cafe Sous Chefs & and other team members
Ensures employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner
Ensures that all products and ingredients that are used are purchased following purchasing standards and sustainability commitments
Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to: new hire packet, employee/manager handbook, sign off sheet, fact training completion, and safety training
Promotes a culture of Food and Workplace Safety and proactively addresses potential safety hazards
Communicates with the Client partner honestly, accurately, and in a timely manner
Works with Finance team to ensure operational standards align with budget parameters
Cycle menu review before final sign off for content by Executive Chef; edits menus for authenticity, variety/balance, and approved recipe content
Develop new content for recipe data base and menu collections
Lead R&D process for new program development