Executive Sous Chef

• Work together with the chef de cuisine in managing the kitchen to ensure all prep and execution of service is in line with the high-level standards set by the restaurant
• Lead kitchen management team and kitchen operations, including directing the team, expediting service, and working stations as needed
• Collaborate with the Chef/Owner in new dish creations, costing, and implementation of menus
• Be a mentor for other members of kitchen management and the kitchen team, assisting in their training and development which includes training on the preparation, arrangement, and plating of dishes 
• Support the Chef/Owner with scheduling and labor control as well as oversee daily ordering to keep in line with budget and target margins
• Assist in creation of SOPs and for the kitchen specifically in conjunction with Chef/Owner
• Assist with inventory, ordering, receiving, and proper storage of food and kitchen supplies
• Monitor product usage, portions, and waste to help manage food costs
• Oversee opening and closing kitchen procedures, including line checks, walk in and review, equipment shutdown, and final kitchen walk through
• Collaborate with the rest of the leadership team to maintain a clean restaurant, kitchen, prep areas, walk-ins, dry storage, and chemical storage
• Integral to all team communications including: kitchen meetings, all-team meetings, feedback, training, scheduling, etc.
• Uphold the highest standards of food safety, food handling, and sanitation requirements in order to ensure the health and safety of team and guests
• Along with the Core Team Members, lead the team with compassion, empathy and care in order to create and maintain a healthy, sustainable and warm culture for all

Qualities Expected: 

• Be familiar with international cuisine and different ethnic cuisines; knowledge of Chinese cuisine is beneficial but not necessary as long as there is a desire to learn
• Detail-oriented candidate that thrives in a high volume, dynamic environment
• Passionate about training and development of their team
• Strong communication and organizational skills
• Experience writing SOPs and creating systems for kitchen to follow like pars, set up and break down checklists, Department of Health checklists, etc.
• Financial acumen is necessary to support team in maintaining and meeting labor and sales targets as well as COGS
• Driven, pro-active individual that holds themself to the utmost standards