Executive Sous Chef

Cafe Zaffri is brought to you by Chef Mary Attea and the award winning team behind The Musket Room, and Raf's. The Executive Sous Chef serves as a leader in ensuring that the company’s culinary & operating standards are met within the restaurant. The Executive Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations and showcase those standards within the operation. The Executive Sous Chef is responsible for training and managing Sous Chefs and all line-level employees in conjunction with the Chef de Cuisine and Executive Chef. 

Roles/Responsibilities 
Operations 

• Successfully executes daily Back of House operating standards. 

• Ensure all items are prepared properly and timely for daily service. 

• Promotes and practices safe work habits through training, education, and day-to-day management. 

• Actively participates in menu development with CDC. 

• Works with the CDC to improve operational knowledge of food & labor cost control. 

• Receives products in correct unit count and condition by following receiving guidelines. 

• Works to help foster a professional relationship with approved vendors and any issues that arise. 

• Possesses an uncompromising approach to food production and food quality standards. 

• Check production schedule and pars and establish priority items for the day. 

Service 

• Set up workstation with required mise en place, tools, equipment and supplies according to standards. 

• Work with the rest of the service team to ensure that the kitchen is fully set up on time. 

• Oversee the preparation all menu items following recipes and yield guides, according to department standards in a time efficient manner. 

• Oversee menu items executed for service with precision, quality, portion control, and presentation standards. 

• Ensure standards of quality are met or exceeded by participating in quality control checks, including tasting product as needed. 

• Oversee order flow and expediter performance, ensuring efficient production and ticket management. 

• Communicate with Front of House to manage timing of courses, any guest feedback, etc. 

• Update knowledge and skills by participating in staff training opportunities. 

• Be a team player—support and assist your fellow team members whenever possible. 

• Communicate all necessary guest information with the team to set everyone up for success (allergy alerts, VIPs, special requests, celebrations, etc.) 

• Complete other duties as necessary and assigned by the Chef de Cuisine. 

Employee Development 

• Helps drive recruitment of talent to the restaurant. 

• Retains talent by inspiring, teaching, and embracing a culture of development. 

• Ensures that operational and training standards are consistently followed. 

• Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development. 

• Holds all employees accountable to Little Rest Hospitality’s cultural values, goals, and standards.  

• Properly communicates and creates an environment where new company initiatives are supported and embraced by the staff.  

• Assists with staff responsibilities in partnership with management and the HR team (including timekeeping adjustments, onboarding, training and development, employee relations, disciplinary action, documentation, terminations, etc.). Supports other managers with sensitive employee conversations and disciplinary action, when necessary. 

Menu Knowledge  

• Maintain a deep knowledge of Cafe Zaffri/The 22 food menu, ingredients, origins, and preparation. 

• Understand different types of allergy restrictions and communicate potential issues to floor and kitchen staff. 

Sanitation, Hygiene, and Safety 

• Maintain and strictly abide by state sanitation/health regulations, requirements, and procedures. 

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. 

• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. 

• Inspect the cleanliness and working condition of all tools, equipment and supplies, ensuring everything complies with standards. 

• Notify the Chef de Cuisine of any necessary repairs or maintenance. 

• Inform supervisor on duty immediately of any DOH or OSHA/workplace safety violations and work together to resolve the issue promptly. 

• Maintain proper storage procedures as specified by Department of Health requirements. 

• Participate in third party sanitation audits and create actionable items to resolve any outstanding items identified in the inspection.    

• Identify and resolve potential safety hazards; ensure accidents are documented following proper procedure, conduct initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.