Executive Sous Chef

JOB SUMMARY

The Executive Sous Chef’s primary responsibility is to prepare high quality food orders in a safe, sanitary, timely fashion and to support the Executive Chef in a leadership role assisting in supervision of kitchen and ensuring communication between the front-of-the-house and back-of-the-house staff. Activities would include, but would not be limited to, overseeing team scheduling and training, ensuring food quality and freshness, monitoring established inventory controls and providing meal quality and consistency of recipes for all food and beverage outlets.

• Must have the ability to provide professional and courteous guest service.
• Must have good time management skills and the ability to work with minimal supervision.
• Must have good organizational skills, the ability to multitask and strong attention to detail.
• Must have the ability to understand and follow verbal/written instructions and communicate both verbally and in writing.
• Must have the ability to maintain a positive and professional attitude when handling guest situations.
• Must have the ability to work a flexible schedule as position requires working various shifts depending on business need.

• Assists all guests and fellow associates in a professional and courteous manner.
• Spend time on the floor speaking with restaurant customers.
• Performs job duties and responsibilities in a cost-effective manner and within budgetary guidelines.
• Leads entire kitchen team in Chef’s absence.
• Provides guidance to all kitchen team members, including, but not limited to, line cooking, food preparation, meal plating and dishwashing.
• Oversees and organizes kitchen inventory and ingredients.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Trains new kitchen employees to kitchen and Sand Hospitality Standards and Safety Requirements including food handling practices. (e.g., Serve Safe food temperatures and storage.)
• Supervises all food preparation and presentation to ensure quality standards are met.
• Assists Executive Chef to maintain kitchen organization by providing team training and development.
• Verifies that food storage areas all meet cleanliness and organization standards.
• Coordinates with Executive Chef on supply ordering, budgeting, and kitchen efficiency and staffing.
• Assist Executive Chef with administrative tasks like payroll and scheduling.
• Performs all other duties as assigned.

• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position without compromising guest satisfaction or essential business functions.
• The intent of this job description is not to state or imply that the duties listed are the only duties that will be performed by the individual in this position. Associates will be required to follow any other job-related instructions and to perform any other job-related duties as requested by their supervisor.

Discover a full-time, fully benefited, exempt role with an estimated compensation range of $55,000-$60,000. This opportunity includes a comprehensive benefit plan that offers medical, dental, vision, life insurance, short-term and long-term disability, voluntary life, AD&D, FSA, HSA, generous PTO, and a competitive 401(k) plan. Expect to work 40+ hours per week, including nights and weekends as needed. Join us and be part of a dynamic team dedicated to your growth and well-being!

The Executive Sous Chef works primarily indoors in a temperature controlled environment. This position requires continuous standing, walking, lifting, carrying, bending and reaching throughout entire shift. Hazards may include, but are not limited to, steam, hot surfaces, slipping and tripping, working with sharp objects (knives) and exposure to standard cleaning chemicals. All Food & Beverage department associates are required to wear rubber soled, non-slip footwear and must follow proper safety precautions at all times to avoid injuries.

The Executive Sous Chef works primarily indoors in a temperature controlled environment. This position requires continuous standing, walking, lifting, carrying, bending and reaching throughout entire shift. Hazards may include, but are not limited to, steam, hot surfaces, slipping and tripping, working with sharp objects (knives) and exposure to standard cleaning chemicals. All Food & Beverage department associates are required to wear rubber soled, non-slip footwear and must follow proper safety precautions at all times to avoid injuries.

Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.