Executive Sous Chef - Repeal

Summary

The immediate direct support Chef in charge of Culinary functions within an outlet when the Restaurant Executive Chef isn’t on property.

• The Chef is directly responsible for all aspects of daily food preparation, supporting the Chef and the set directions in all areas of F&B.
• They direct kitchen staff and all food related concerns or topics on behalf of the Restaurant Executive Chef.
• Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
• Interview, hire, as directed & train and manage all culinary staff on a daily basis.
• Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance.
• Help Organize, Oversee and Manage all Food prep operations in Daily Operations.
• Help Create all menus, recipes, use records and help organize and execute menu implementation list and timelines.
• Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW.
• Support the Chef, Sales Dept., E.M., and outlet FOH in the Food and Beverage marketing and sales programs.
• Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned.
• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed.
• Monitor all Food related expenses and ensure budgeted levels are achieved.
• Monitor all guest corporate feedback scores and conspire for positive influence on rankings.
• Foster a climate of cooperation and respect between coworkers.
• Mentor all associates for career development and advancement.

• Analytical Skills
• Leading Edge
• Creativity
• Adaptability
• Customer focus
• Coaching
• Energy
• Selecting A Players
• Team Building

• Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
• All Cooking and preparation equipment knowledge
• All stewarding cleaning and maintenance
• Basic Human Resources Skills and Knowledges
• Basic Sales Skills, and Technique Knowledges

• Associate of Culinary Arts or Business Administrative

• 35% Cerebral and 65% Physical

Location Code: 1314