Executive Sous Chef for Openaire at The Line

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Free food & snacks
• Health insurance
• Opportunity for advancement
• Paid time off
• Vision insurance

About the job: 
OPENAIRE Restaurant at The Line Hotel is seeking a dynamic, talented Executive Sous Chef with a passion and talent. OPENAIRE is a workplace where you can learn, grow, and support the Executive Chef in leading a team of talented individuals.

As Executive Sous Chef, you will support the Executive Chef in directing and overseeing the entire food service operations throughout the property, both Restaurants and Banquets. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.

Responsibilities

• Assists Executive Chef with the maintenance of current kitchen schedules, staffing templates, staff trainings, ordering, and production targets within assigned units. Oversees the processing of time cards and payroll delivery. 
• Assists the Executive Chef with regular operational meetings with the culinary team.
• Establish and maintain good communication and teamwork with colleagues and other departments within the hotel
• Ensure health and safety standards are met to maintain safe food preparation practices and areas
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine an appropriate replacement to fill gaps.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently
• Responsible for training, guiding, managing, and scheduling personnel
• Expedite during service which includes arranging tickets and ordering food preparation
• Ensure product consistency and accuracy through constant recipe adherence, daily line checks, and appropriate portion control as set forth by the Executive Chef
• Set high expectations regarding food quality by maintaining and coaching pristine cleanliness, organization, and appropriate food storage and sanitation standards
• Order all kitchen products, ensuring adequate stock of food, dry goods, and equipment
• Must process and butcher whole animals and fish products while focusing on portions and protein counts for ordering purposes
• Maintain “open door” communication with employees
• Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control 
• Our kitchens can be ,high-pressure so a calm demeanor and a genuine passion for providing guests with exceptional food is essential  
• Ensure staff understand their job expectations before holding them accountable
• Attend relevant meetings

Knowledge, Skills, and Attributes

• Must consistently display a professional and sophisticated presence.
• Must be able to prioritize and delegate work with effective and consistent follow-through.
• Must be highly organized with attention to detail, speed, and accuracy.
• Must be self-motivated with a high energy level.
• Must be a team player working with all levels of management and staff and possessing the ability to lead and motivate staff.
• Must be able to work flexible and extended hours.
• Must be able to multitask in a fast-paced work environment.
• Must possess excellent interpersonal skills.
• Must possess solid financial abilities: menu costing, inventory control, labor productivity/control, budgeting, and forecasting.
• Must have a working knowledge of Microsoft Office.
• Must possess clear ability to think and sound judgment.
• Must possess the ability to remain calm and resolve problems under pressure.
• Must be able to read, write, and understand the English language; bilingual Spanish preferred.
• Must practice excellent personal hygiene and consistently display a professional presence.
• Must be able to exercise confidentiality and discretion.

Qualifications

• High school diploma or equivalent trade school certification
• Experience: Minimum of 2+ years as Executive Chef in a fine dining environment.
• Experience in quality food production, multi-outlet, high-volume kitchen.
• Experience with menu development.
• Must encompass Food Serve Safe certification and have experience with local sanitation regulations

  Compensation: $80,000.00 - $90,000.00 per year

We are an equal opportunity employer