Overview: The Executive Sous Chef at Pomegranate Hospitality is a key leadership position responsible for assisting the General Manager in managing the kitchen's operations, ensuring high-quality food production, maintaining a safe and sanitary work environment, and supporting overall restaurant profitability. This role includes specific responsibilities for food ordering, inventory management, routine cleaning schedules, and adherence to health and safety standards. Proficiency in using MarginEdge for inventory and cost control is essential.

Responsibilities:

Operations:

• Oversee daily culinary operations, ensuring that food production meets quality and quantity standards.
• Supervise culinary staff, including sous chefs, cooks, stewards, and other team members, scheduling shifts and assignments while monitoring labor expenses.
• Monitor food costs and portion control to maximize profitability through efficient ordering, storage, and production.
• Maintain accurate inventory records and manage food and kitchen supply orders.
• Organize the walk-in and other storage areas to ensure proper food storage and minimize waste and spoilage.
• Conduct and oversee monthly inventory using MarginEdge and other appropriate systems.
• Ensure that all culinary staff adhere to food safety and sanitation regulations.
• Implement and oversee routine cleaning schedules, maintaining cleanliness and organization in the kitchen and storage areas.
• Develop and maintain professional relationships with all employees through a positive and collaborative work effort.
• Expedite orders during service, ensuring timely and efficient delivery of dishes.

Experience/Skills:

• Proven experience as a Sous Chef or in a similar role in a high-volume kitchen.
• Strong leadership and management skills.
• Excellent culinary skills and knowledge of various cooking techniques.
• Familiarity with food safety and sanitation regulations.
• Ability to work well under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Attention to detail and a passion for creating high-quality dishes.
• Culinary degree or equivalent experience is preferred.
• Proficiency in using MarginEdge or similar inventory management systems.
• Able to stand for a 12-14 hour shift