Executive Sous Chef

The Executive Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) and Executive Chef in leading all BOH team members in running an efficient and profitable organization, managing all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. They provide leadership and hands-on training of all kitchen staff.

They ensure the highest standards of safety and sanitation, and foster a positive work environment with high employee morale.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Culinary:

• Develop and implement operating standards for the Culinary Department at the direction of the CDC. 
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensure all menu items are prepared properly and timely for service daily.
• Establish line check procedure to ensure DOH compliance multiple times daily; Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability; develop featured items for holidays, special events, and promotions at the direction of the CDC. 
• Lead the weekly chef meeting with a forward-thinking approach, offering creative ideas to enhance the kitchen environment and ensure seamless service. (example. proposing new menu ideas and strategies for improved customer experience)Create an excellent relationship with the vendors to procure the highest quality ingredients. 

Hospitality:

• Promotes the core values and culture of COQODAQ, including but not limited to excellence in food and beverage, service, and hospitality. 
• Leads service. Actively engages in expediting, plating, and all kitchen stations  during service. 
• Develops positive customer relationships and addresses customer service needs in tandem with the Chef De Cuisine and General Manager.

Finance:

• Maximize profitability of the culinary department by implementing effective food and labor cost controls, consistently monitoring budget and overtime to ensure efficient operations, reporting any discrepancies from budget to the CDC. 
• Cost all recipes regularly to ensure profitability targets are achieved.
• Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
• Implement waste tracking system, as needed.
• Manage relationships with food vendors; continually drive low cost through purchasing strategy.
• Manage GL accuracy for all culinary products; follow invoicing procedures and other controls to ensure accuracy; address and correct discrepancies or invoicing issues immediately.
• Ensure consistent, accurate and timely completion of inventory.
• Utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the CDC.
• Ensures proper team member coverage per the needs of business while maintaining target labor costs. Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.

Operations:

• Ensure the kitchen remains impeccably clean at all times. Every area must be spotless. (Prep kitchen, Walk-In fridge and Dry storage.)
• Oversees daily restaurant administration including payroll, opening/closing administration, station assignments, daily walkthroughs, etc. 
• Ensure no members of staff are permitted to work if they are not suitably dressed or groomed.
• Manages hourly employees in their daily responsibilities at COQODAQ, providing clear, effective direction. 
• Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper coverage
• Provide weekly schedule for CDC’s approval in timely manner on a weekly basis.
• Ensure a profitable operation, procurement of the best and highest quality ingredients, and develop/retain strong vendor relationships.
• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed. 
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Ensures that all team members are educated on our products and services. Oversees a regular schedule of service classes open to all employees. 
• Ensures that all COQODAQ drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Request maintenance or repairs needed to keep the property in tip top condition within the budget. 
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met.