Executive Sous Chef

Hawkers Asian Street Food•Delray Beach, FL

10d•Onsite

About The Position

Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team.

Requirements

Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept.
Ability to read and write in English in order to process paperwork and follow up on any actions necessary.
Manual dexterity is needed for keyboarding and other repetitive tasks.
Must be able to frequently stand, walk, bend, squat, and reach above shoulder level.
Must be comfortable working in an environment with exposure to extreme cold/hot temperatures.
Must be able to lift/carry up to 40 lbs.
1-2 years experience in a like or similar position.

Responsibilities

Act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day.
Work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff.
Maintain food quality standards for the restaurant.
Assist Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
Fill in for the Executive Chef in planning and directing food preparation when necessary.
Ensure that clear feedback is provided to the entire kitchen team, including staff and management.
Conduct daily pre-service meetings.
Provide immediate feedback to staff on food quality, execution, and presentation as items are produced and serve as a last line of defense against substandard quality items.
Ensure that target tickets times are consistently achieved while maintaining food quality standards.
Maintain all kitchen equipment and storage areas in a clean, “like new” condition.
Ensure the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines.
Ensure adherence to food safety, sanitation and storage practices, through proper training and Supervision.
Assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability.
Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness.
Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale.
Perform the duties and responsibilities of all management positions within the restaurant.
Regularly counsel and coach employees.
Assist Executive Chef with formal evaluations of staff.
Execute effectively and train other team members as applicable to use Red Book and other company systems.
Train, develop, and motivate employees and managers to meet or exceed established standards.
Ensure maintenance of a safe and harassment-free workplace.
Take quick and responsible action in solving problems and be able to use reason when dealing with disciplinary issues.
Other duties may be assigned as the need arises.
Obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards.