Executive Sous Chef

Kimpton Hotels & Restaurants•Sacramento, CA

About The Position

The Executive Sous Chef collaborates with the Executive Chef to create exciting, innovative, and delicious food while contributing to team leadership, communication, training, development, and problem resolution. The role helps provide excellent service to guests and supports the restaurant in meeting financial targets while achieving food quality and service objectives. The Executive Sous Chef supervises food production across kitchen stations, assists cooks, expedites food as needed, and leads the kitchen when the Executive Chef is absent. The role also supports menu preparation and design, employee hiring and development, kitchen administration, ordering and inventory, labor and food cost control, service education, 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, 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 the kitchen in the Executive Chef's absence, address issues, and take control of problematic situations.
Assist with the preparation and design of menu items.
Complete required paperwork, including 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 development opportunities and provide training as positions open.
Assist in filling open positions with qualified internal or external applicants.
Order and stock products, and ensure deliveries are received 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.