Executive Sous Chef - Main Street Abbey, LLC
Columbia, IL 62236
About the Job
Check out www.visitfranklinyard.com for a brief description of our operation! Franklin Yard is looking for an Executive Sous Chef for Graphite, our brand new upscale restaurant! We are excited to open later this year in late November or early December
Executive Sous Chef Job Description
Reports directly to: Executive Chef
Direct Subordinates: All cooks and dishwashers assigned to kitchen.
Overview
The job profile of the Executive Sous Chef requires you to manage the kitchen operations, including food preparation, kitchen safety, food safety, production inventory, assessing staff performance, ensuring cleanliness etc., as well as taking ownership in the absence of the Executive Chef. Kitchen will prepare a full scratch menu and focus on seasonal favorites and daily specials. Menu changes are expected daily and focus on fresh, local offerings. Executive Sous Chef will have lots of input on the menus and opportunity to write recipes and specials.
Detailed Responsibilities
Leadership: must be a leader in the back of house, rallying the team during heavy shifts, resolving conflicts, keeping a positive and productive staff
Management Skills: understand costs of ingredients while keeping control of par levels and production so not to waste money. Reviewing payroll, making sure there are no mistakes and correcting if necessary.
Disciplining: Able to confront and resolve issues immediately, keeping documented records of attendance and performance concerns.
Organizational Skills: Managing the daily organization of the kitchen, keeping coolers and storage stocked, clean and rotated.
Communication: need to accurately and easily communicate standards and cooking methods to staff, give orders and directions in a fast-paced environment
Stamina: Able to work long hours on your feet, lift up to 50lbs, and not be affected by high and low temperature changes
Creativity: Strong flavor pallet, able to collaborate with chef menus ideas and creating specials.
Able to be flexible with schedule especially during opening.
Skills Required
Working Conditions:
Executive Sous Chef Job Description
Reports directly to: Executive Chef
Direct Subordinates: All cooks and dishwashers assigned to kitchen.
Overview
The job profile of the Executive Sous Chef requires you to manage the kitchen operations, including food preparation, kitchen safety, food safety, production inventory, assessing staff performance, ensuring cleanliness etc., as well as taking ownership in the absence of the Executive Chef. Kitchen will prepare a full scratch menu and focus on seasonal favorites and daily specials. Menu changes are expected daily and focus on fresh, local offerings. Executive Sous Chef will have lots of input on the menus and opportunity to write recipes and specials.
Detailed Responsibilities
Leadership: must be a leader in the back of house, rallying the team during heavy shifts, resolving conflicts, keeping a positive and productive staff
Management Skills: understand costs of ingredients while keeping control of par levels and production so not to waste money. Reviewing payroll, making sure there are no mistakes and correcting if necessary.
Disciplining: Able to confront and resolve issues immediately, keeping documented records of attendance and performance concerns.
Organizational Skills: Managing the daily organization of the kitchen, keeping coolers and storage stocked, clean and rotated.
Communication: need to accurately and easily communicate standards and cooking methods to staff, give orders and directions in a fast-paced environment
Stamina: Able to work long hours on your feet, lift up to 50lbs, and not be affected by high and low temperature changes
Creativity: Strong flavor pallet, able to collaborate with chef menus ideas and creating specials.
Able to be flexible with schedule especially during opening.
Skills Required
- Knowledge about different kitchen operations
- Excellent communication & management skills
- Some basic computer skills and understanding.
- Good people skills
- Excellent customer service ethics
- Good time management and planning skills
- Display a passion for food and cooking and self-motivated.
- Have at least 8 years cooking experience in an upscale or corporate environment, with at least 2 of those years with Sous or equivalent title
- Professional cooking and knife handling skills
- Able to work closely with front of house staff.
- Always lead by example.
Working Conditions:
- This position will spend 90% of the time standing.
- Fast pace and pressure work environment
- Occasional environmental exposures to cold, heat, and water
- Ability to lift and transport up to 50 pounds (pots, pans, etc.) on
- Must be able to read and understand cooking directions.
- Get to be part of a new operation from the ground up.
Compensation and Benefits:
Annual Salary of /-$65k
Paid Time Off up to 10 days
8 Paid Holidays
401(k) match up to 4%
Competitive Medical, Vision and Dental
Supplemental Short & Long Term Disability
Annual Salary of /-$65k
Paid Time Off up to 10 days
8 Paid Holidays
401(k) match up to 4%
Competitive Medical, Vision and Dental
Supplemental Short & Long Term Disability
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Source : Main Street Abbey, LLC
