Executive Sous Chef

Salinas, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $72,300.00 - $92,300.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Meal allowance

Job Description

Since its inception in 1981, this boutique hotel brand has been dedicated to redefining hospitality with a heartfelt, human-centered approach. Founded by Bill Kimpton, the company was born out of a desire to create a warm, connected experience that goes beyond the impersonal and generic norms of traditional hospitality. With its roots firmly planted in San Francisco's entrepreneurial spirit, the company fosters a lively, rebellious culture that encourages authenticity, creativity, and self-leadership among its staff. This inviting environment is designed to empower employees to bring their unique talents and personalities to work, creating an atmosphere that guests immediately feel is... Show More

Job Requirements

Minimum of 2 years of previous sous chef experience in a high-volume, full service restaurant
2 or 4 year degree in culinary arts or hospitality management is preferred
flexible schedule, able to work weekends, nights, mornings, and holidays when needed
food handler certification, alcohol awareness certification if applicable
passionate about various cooking methods, ingredients, equipment, and the industry’s standard practices and trends
knowledge microsoft office suite, restaurant pos system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software
able to read and follow recipes and standards, maintain health department regulations, food quality and company standards

Job Qualifications

Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant
2 or 4 year degree in Culinary Arts or Hospitality Management is preferred
passionate about various cooking methods, ingredients, equipment, and the industry’s standard practices and trends
knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software
able to read and follow recipes and standards, maintain health department regulations, food quality and company standards

Job Duties

Supervise the production of food at all stations, assist the cooks, and expedite food when needed
lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control of any problematic situations, assist in the preparation and design of menu items
assist with any required paperwork, including forms, reports, and schedules in an organized and timely manner
interview and hire employees
plan, assign, and direct work
appraise performance
reward and discipline employees
address complaints and solve problems
identify developable staff, and provide necessary training as positions open
assist in filling open positions with qualified internal or external applicants
order, stock, and ensure that all products are received in the correct unit count and condition
maintain budgeted labor costs and assist in controlling overtime, track food costs as requested
ensure that food is produced on a timely basis
participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs
assist the restaurant in meeting the financial targets while achieving the food quality service objectives
maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk-in

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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