Executive Sous Chef - Casino manages the operations of the kitchen in absence of and in assistance with the Executive Chef. Oversees the preparation of food and inventory levels of the kitchen. Being an Executive Sous Chef - Casino may be responsible for scheduling and training employees. May require a bachelor's degree in area of specialty. Additionally, Executive Sous Chef - Casino typically reports to an executive chef. The Executive Sous Chef - Casino supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be an Executive Sous Chef - Casino typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
Job Description
The Black Sheep restaurant is looking for a talented Executive Sous Chef to join our team in Manassas, Virginia!
The Executive Sous Chef shall be responsible for overseeing of all prepared foods, receiving of all goods and coordinate with the Director of Culinary Experience & Executive Chef to ensure consistent, and the highest level of food quality and sanitation. This position effectively and proactively monitors the daily functions of his/her Department. This includes executing events while working and communicating closely with FOH staff to ensure a successful and effective event resulting in a positive guest experience. This position is responsible for the development of his employees and all aspects of the food execution process. The Executive Sous Chef is responsible for monthly inventory, food ordering and receiving.
Essential Job Functions
Train, supervise and work with culinary team in order to prepare, present food according to VHG standard in order to create quality food
Process requisitions for supplies
Inventory
Complete orders for supplies and food
Select, train and supervise kitchen staff in the proper preparation of menu items
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line
Ensure proper receiving, storage and rotation of food products so as to comply with health department regulations
Adhere to control procedures for cost and quality
Job Type: Full-time
Pay: $80,000.00 - $100,000.00 per year
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Work Location: In person