Exec Sous Chef- Chicago

GENERAL SUMMARY:
This position manages and directs the work of the heart of house (HOH) team members which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; resolves team member complaints; decides upon termination and other discipline of team members reporting to the Chef; and is responsible for inventory, variances, and ordering with respect to the HOH Department.

ORGANIZATIONAL RELATIONSHIPS:
• This Position reports to: Chef.
• Positions that report directly to this position: The Sous Chef and all team members within the assigned department report directly to the Executive Sous Chef. In larger restaurants, Sous Chefs report to the Executive Sous Chef. Additionally, the Executive Sous Chef has a supervisory role over all team members within the department(s) they oversee, ensuring proper hiring, training, scheduling, and performance management. While HOH departments (such as Dishwashers, Prep/Receivers, and Cooks) generally report to a HOH manager, the GM is responsible for appropriately overseeing management duties, staffing, and team member retention.

DUTIES & RESPONSIBILITIES:
• In the absence of the Chef, the Executive Sous Chef is responsible for managing and directing the work of all HOH departments.
• Responsible for exercising discretion and independent judgment with respect to the HOH Department, as assigned, including interpreting, implementing and enforcing management policies and operating practices, carrying out major assignments in conduct of operations and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances.
• Assists in controlling food costs by ensuring properly billed, received product, and investigating variances.
• Assists in controlling labor costs.
• Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Team Member Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them.
• Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
• Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).

TEAM MEMBER MANAGEMENT & DEVELOPMENT:
• Assigns, directs, reviews, and approves the work of the Sous Chef and assigned department HOH associates while working in the restaurant.
• Responsible for the development and growth of the Sous Chef and HOH associates within the assigned department. This includes empowering, delegating, following up on duties, and providing ongoing mentoring.
• Determines appropriate staffing levels within assigned department for each shift and manages breaks, meal periods, and shift cuts based on business needs.
• Participates in interviewing and hiring of the Sous Chef and HOH team members, making recommendations for hiring decisions.
• Completes and conducts performance appraisals for Sous Chef and HOH team members.
• Handles discipline and performance management for Kitchen Managers and assigned HOH team members.
• Authorizes and assigns overtime when necessary. Ensures Company recipes are adhered to, and approved products are utilized.
• Exercises discretion and independent judgment with respect to decisions involving the management and operations of HOH Departments as assigned.

ASSIGNMENT, REVIEW AND APPROVAL OF WORK:
• Executive Sous Chef assigns, directs, reviews, and approves the work of Sous Chef and all team members within the department(s) they oversee.

RELATIONS WITH OTHERS:
• Must be able to relate to the following in a courteous and professional manner:
- Guests
- Supervisors
- Subordinates
- Co-workers
- Vendors
- Other people with whom they have contact while on duty

KNOWLEDGE, AND BACKGROUND DESIRED:
• 7–12 years in professional kitchens, with 3–5 years in a Sous Chef or similar leadership role
• Culinary degree or certificate preferred; high school diploma required.
• Serv Safe Food and Alcohol Certification required.
• Prior work experience in a restaurant or hospitality position required.
• Leadershi