Executive Sous Chef - Kassi Beach House

YOUR MISSION (The Job Description)

The Executive Sous Chef for the Kassi Beach House will serve as high-level culinary leader supporting the Executive Chef, responsible for managing daily kitchen operations, maintaining food quality, and supervising staff in fast-paced, often high-volume, contemporary restaurant setting. Key duties include mentoring staff, overseeing, menu execution, controlling food/labor costs, and ensuring strict health and sanitation compliance to ensure that all operations are efficient, effective, and of the highest quality Qualifications THE NITTY-GRITTY (The Essential Job Duties)

• Maintain professional appearance standards as directed in the Company Employee Handbook.
• Ensuring that all the needs of the guests are accommodated.
• Ensures the general cleanliness of the back-of-house, and the entire venue.
• Conducts decision-making process for interviewing, hiring, and training new applicants.
• Oversee the scheduling, growth opportunities and employee development of all back-of-house employees.
• Responsible for all back-of-house hourly employee's job performance reviews.
• Oversee back-of-house operations to ensure safety, quality, recipe accuracy and financial profitability.
• Supervise the execution of regular service, catering, take-out, delivery, and all in/off-venue events.
• Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
• Responsible, with the General Manager, for maintaining the venue's monthly Profit & Loss statement standards.
• Openly communicating with Executive Chef & Sous Chefs daily concerning operations, budgetary compliance, and SOP's.
• Responsible for employee scheduling, planning, directing work to the team.
• Daily Preparation of food during the assigned shift.
• Responsible for assisting in maintaining budgets within guidelines.
• Responsible for all food purchases, ensuring quality, and menu specifications through use of standard operating procedures.
• Responsible for purchases of small wares and day-to-day operating supplies.
• Review food and labor costs of the entire food operation with the Executive Chef.
• Continually review kitchen operations for improvements in the food production area.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing, and sizes of portions are as prescribed.
• Gives instructions to cooking personnel fine points of cooking, as well as providing training.
• Interviews, hires, trains, evaluating employee performance, rewarding, and disciplining employees.
• Addressing complaints and resolving problems.
• Assumed responsibility for the kitchen in absence of Executive Chef.
• Follow established company and departmental standards for personal appearance and behavior.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies.
• Coaches and develops back-of-house employees by setting clear guidelines and expectations.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
• Ensures all employees are compliant with all back-of-house standards and procedures.
• Possesses in-depth knowledge of all food menus and the venue.
• Organize, develop, and produce new recipes for potential new me