Executive Sous Chef Position
Tabernacle Steakhouse is an upscale restaurant, featuring a thoughtful menu inspired around local and seasonal ingredients.
As a valuable addition to our team, you must ensure that guests have a pleasant and memorable dining experience.
The Executive Sous Chef is responsible for establishing and executing superior guest experience through excellent food and hospitality. This position supports the Executive Chef by organizing, planning, directing all aspects of daily kitchen operations and creating a positive work environment where team members can excell and grow. The Executive Sous Chef must have a passion for creating delicious farm to table food, building and leading high performing teams, and delivering hospitality to stakeholders.
Key Responsibilities:
- Monitor food costs by maintaining proper purchasing and sales record
- Responsible for ordering dry goods, produce, meat, and seafood on a daily basis
- Responsible for creating and leading testing and tastings for new menu items
- Standardize recipes for each item
- Communicate changes and developments with managers and stay aware of reservations
- Train and implement all staff on updated menu descriptions, and line up
- Train and supervise cooks
Requirements:
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Requirements
- 3+ years of Back of House management experience in high-volume, fast paced fine-dining restaurant
- Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
- Demonstrate a proactive awareness of seasonal ingredient changes and partner with the Executive Chef to maintain menu changes in a timely and relevant manner
- Possess and Shares their excellent culinary knowledge
- “Lead By example” mentality with excellent leadership qualities; react well under pressure and treat others with respect and consideration
- Oversee inventory ordering, receiving and rotations as needed
- Consistently uphold the highest standards of cleanliness and sanitation. Constantly monitor hospitality areas to ensure they are kept clean, safe and compliant.
- Mentor, train and Conduct in the moment coaching to develop our Back of House teams.
- Contribute to daily confidential manager shift notes with record of staff, training, service,
- Food issues dealt with during shift; participate in weekly management meetings to develop strategies and process to improve service and increase sales.
- Embrace change and deliver top results no matter what the obstacles
- Foster and maintain open communication between FOH and BOH, as well as all Executive Management
- Polite and professional, Polished and well-groomed appearance
- Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery).
- Skilled in direct interaction with guests.
- Able to build effective relationship based on respect, trust, and integrity with client is required.
- Reliable, flexible, and a team player
This is a full-time position. Candidates must be willing to have flexible schedules and must be willing and able to work, holidays, late nights and weekends.
Physical Demands
The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 10 to 12 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.
Tabernacle LLC is an equal opportunity employer. We value a culture of inclusion and diversity within our workforce. We are committed to maintaining a workplace free from prohibited employment conduct, including discrimination based on age, color, disability, marital or parental status, national origin, race, religion, sex, sexual orientation, gender identity, veteran status or any other legally protected status in accordance with applicable federal, state and local laws
