Executive Sous Chef
Summary/Objective
The executive sous chef leads catering culinary operations with responsibilities that include managing staff and implementing and supporting all food production.
Oversee and manage culinary team, maintain food, labor and operating costs, maintain excellent quality and increase efficiency while improving operating margin. The sous chef will be responsible for staff scheduling, vendor ordering and relationships, health code compliance, event warehouse, team management, equipment maintenance and repairs, menu development, staff training, innovation, strategic planning, and implementation.
Essential Functions
Maintain company culture of healthy and positive work environment.
Manage events and train on-site chefs to execute each event menu properly.
Travel throughout North America for national events as required . Manage travel culinary operations, staff, ordering, food production and sanitation.
Provide training and support to staff, ensuring excellent food standards and procedures are maintained.
Utilize and maintain company developed systems, inventories, programs and initiatives.
Maintain budgets, compliance guidelines, company standards, and practices.
Competencies
Supervisory Responsibility
This position supervises the department's staff and is responsible for staff training, implementing, and supporting all aspects of food production.
Work Environment
The work environment can be loud and busy. There are many kitchen hazards, such as hot surfaces and liquids, sharp knives, and slippery floors.
Physical Demands
The employee is required to stand for long periods as well as walk, bend and stoop. Position requires working taste buds, ability to smell, feel with fingers and visually inspect at close and distance ranges. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. and able to lift up to 50 lbs.
Position Type/Expected Hours of Work
This position regularly requires long hours and weekend work.
Travel
Up to 40% travel required throughout North America
California Class C driver's license with clean DMV record
Required Education and Experience
Culinary Arts degree or equivalent
Bachelor’s degree in Liberal Arts or Sciences preferred
Excellent written and verbal communication
English and Spanish fluency
Minimum of 2+ years’ successful culinary management experience
Excellent computer skills including: Mac, MS Office, email.
Ability to speak to and address groups, managers and clients
Capable of working independently, effectively and efficiently
Demonstrated ability to assess and cultivate people and develop operations
Work Authorization/Security Clearance
[This section lists visa requirements, H1-B sponsorship, special clearances, etc. If applicable, insert information if you have government contracts or special requirements.]
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
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