Executive Sous Chef

Job Summary

The Executive Sous Chef is responsible for the culinary quality, innovation and overall experience of the operation. The Executive Sous Chef motivates, trains, develops, and directs Cafe Chefs and team members to deliver delicious and nutritious food, provide exceptional service, and maintain quality & safety standards as well as sustainability initiatives. This position oversees the daily administrative and operational tasks, including financial management and business operations. 

The great things you will be expected to do:

• Supports, manages, and owns the overall user experience
• Demonstrate a passion for exceptional food service, hospitality, excellence, client and stake holder management
• Ensures cafe teams follow all menu and recipe guidelines, opening/closing checklist safety, and sanitation guidelines
• Oversee the cycle menu process: Menu Development, corresponding Order Guides, Recipe development, Food Cost analysis, and Labor Evaluation
• Trains and develops cafe Sous Chefs & and other team members
• Ensures employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner
• Ensures that all products and ingredients that are used are purchased following purchasing standards and sustainability commitments
• Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to: new hire packet, employee/manager handbook, sign off sheet, fact training completion, and safety training
• Promotes a culture of Food and Workplace Safety and proactively addresses potential safety hazards
• Communicates with the Client partner honestly, accurately, and in a timely manner
• Works with Finance team to ensure operational standards align with budget parameters
• Cycle menu review before final sign off for content by Executive Chef; edits menus for authenticity, variety/balance, and approved recipe content
• Develop new content for recipe data base and menu collections
• Lead R&D process for new program development 

Minimum Qualifications:

• Degree from a post secondary culinary arts training program or related work experience
• 5 years in a professional kitchen leading other managers or bakery in similar position with like volume and quality food service establishment
• Prior experience managing a team across multi-unit operations
• NYC Food Handlers Certificate preferred
• ServSafe Certification preferred
• Demonstrated passion for great food, culinary innovation and hospitality excellence
• Excellent communication skills both written and verbal
• Excellent presentation skills
• Ability to outline new ideas and business initiatives
• Ability to present these initiatives to Clients and Senior Management in a clear and concise manner
• Proven success leading change management
• Ability to motivate and grow other leaders to follow your direction
• Ability to maintain a positive attitude under pressure
• Prior union experience a plus
• Working knowledge of Google Suite (Gmail, Calendar, Meet, Chat, Sheets, Docs, Slides, Forms) systems.
• Ability to manage time effectively and prioritizes tasks to meet deadlines