Parkhurst - Executive Sous Chef 1 - Eatn Park Hospitality Group

Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you've been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat'n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store.

JOB SUMMARY

As a part of the management team, the executive sous chef 1 works under the direction of the executive chef as the second culinarian in a department where the managed volume is between $1.51-3.5M annually. This position acts as a second level leaders for the kitchens and is solely accountable for a cost center. This role also leads a kitchen site independently and assumes full ownership of the kitchens when the executive chef is not on site. The executive sous chef 1 oversees the preparation of meals for guests, maintains food inventory, adjusts food production to meet fresh ingredients availability, and oversees hourly team members on a day-to-day basis. Other responsibilities include contributing to menu development, supply monitoring and ordering, staffing, and development and guest satisfaction with culinary offerings.

ESSENTIAL FUNCTIONS

Client, Customer and Guest Relations:

• Prepares menus and food selections to meet needs of clients, customers, and guests.
• Visits all dining areas to assess customer satisfaction levels; evaluate customer suggestions and implement changes as needed.
• Develops and maintains cooperative and congenial relationships with staff in other departments.
• Proactively addresses customer and client needs; Identifies and implements improvements.
• Models the Smile Plus hospitality imperatives.

Financial Results:

• Purchases all food according to budget and approved purchasing guidelines.
• Controls food costs through use of company production controls.
• Ensures that correct quantities of foods are made and correct portions are served. Reviews portions with service staff as needed to avoid shortages.
• Monitors food waste and overproduction; makes appropriate adjustments.
• May prepare food cost reports and review with executive chef.

Qualifications:

• Five or more years of professional experience with three or more years of culinary experience.
• Bachelor's or Associate's Degree in Culinary Arts preferred or equivalent job related experience.
• Ability to organize workloads and meet time deadlines.
• Strong leadership and team management skills desirable.
• Experience with Microsoft software programs.

Benefits:

• FREE meal during your shift.
• 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining.
• Paid time off.
• Access to continuous development with Smile Universe.
• Eligibility for 401k, vision, dental, and medical plans.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Eat'n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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