Executive Sous Chef

Description

Who We Are:

Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, Palm Springs and Nevada County, CA. 

Mission & Core Values:

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.

Position Summary:

As the Sous Chef of the restaurant you are responsible for all kitchen operations, including food, financial, and BOH team members. The Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards. Work closely with the Front of House staff to ensure an exceptional guest experience.

Acme Management Team member Qualities:

• A strong and committed work ethic with an ever-present enthusiasm. 
• A passion for work and knowledge of food and beverage. 
• Someone who can lead and takes pride in teaching others
• Someone who is honest and has integrity
• Ability to multitask under pressure with a smile
• A true team player, proactive and always going above and beyond
• An eye for detail, cleanliness and organization 
• Someone who is humble and always willing to learn and get better
• Someone who has the ability to make appropriate decisions in adverse situations
• Ability to question, bring ideas to the table, and desire to make changes to be the best we can be

The Overall role of the Sous Chef at Acme is to:

• Support the chef in running all BOH aspects of the restaurant
• Assist in overall sales and profitability and exceed budgeted financial benchmarks
• Be a dynamic leader and role model of the restaurant
• Maintain a level of professionalism that proudly reflects the Acme brand
• Maintain a positive and respectful work environment at all times
• Support chef in hiring qualified team members who reflect our brand
• Lead, train, motivate and mentor all team members 
• Maintain cleanliness, safety, and organization of the kitchen
• Set the tone for the staff every shift for service
• Follow all Acme systems and policies
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies

Specific Job Responsibilities and Tasks:

Financials: 

As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales goals and budgets. All financials are driven by weekly Ops Statement in Ctuit.

• Review weekly Ops statement with management team
• Meet and exceed sales goals
• Control of BOH Labor percentage
• Meet food cost target
• Comp review and accountability 
• Ensure proper coding and scanning of all food and paper good invoices in accordance with chart of accounts
• Monthly PMIX evaluation

Food Quality and Menu Planning:

The Sous Chef’s job is to ensure that all food is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards. 

• Maintain core recipes
• Make sure the highest quality food is prepared per the exact recipe specifications at all times
• Assist in creating and costing recipes for daily specials
• Maintain recipe books and ensure accessibility to team members in Google Drive
• Routinely taste food items to insure consistency and conformance to recipes and standards of appearance
• Ensure every plate leaving kitchen is properly executed, seasoned and visibly appealing
• Constantly taste food for quality and consistency 
• Ensure food plating is consistent with food module
• Ensure portion control

Kitchen Management:

As Sous Chef you are responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all BOH stations.

Purchases, Inventory and Pricing

• Coordinate all BOH purchases with proper systems and checklists
• Maintain accurate and appropriate food inventory levels
• Control food costs by maintaining prep sheets, storage and waste log procedures
• Conduct monthly food inventories
• Ensure weekly food prices are being updated on inventory sheets
• Ensure we are purchasing from approved vendors
• Re