Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $80,000.00
Benefits
500 sign-on bonus
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Positive work environment
Job Description
Restaura, part of the Phoenix3 Collective portfolio, is a pioneering hospitality and culinary company specializing in food and dining management services tailored primarily for senior living and active aging communities. Committed to setting new industry standards, Restaura combines innovative culinary artistry with advanced technology and data analytics to deliver exceptional dining experiences. With a strong emphasis on nutrition science and hospitality, Restaura creates customized food service solutions that cater to the unique needs and preferences of its clients. This dedication to excellence positions Restaura as a leader in the senior living dining sector, enhancing quality of life through elevated food and dining management practices.
The Executive Sous Chef role at Restaura is a dynamic and vital position within the culinary operation. This role demands a professional capable of cooking and preparing food according to established recipes and production guidelines, while rigorously adhering to food safety, handling, and sanitation standards. The Executive Sous Chef plays a pivotal part in upholding and teaching the Culinary Philosophy and commitments of Restaura Hospitality. Expertise in safely operating a variety of kitchen equipment such as grills, fryers, ovens, and broilers is essential.
The position involves leadership responsibilities that include overseeing or delegating tasks within the culinary department in the Executive Chef's absence. A key element of this role is the ability to lead, schedule, and assign daily work to the culinary team, ensuring efficient execution and high productivity. The Executive Sous Chef is also responsible for training and mentoring team members, fostering skill development in culinary techniques, food preparation, safety procedures, and sanitation practices.
The role requires a mastery of various cooking methods including baking, roasting, broiling, steaming, grilling, and sautéing. Additionally, the Executive Sous Chef must maintain food quality standards by evaluating taste, appearance, and presentation while adjusting preparation techniques as necessary. The individual must ensure all components of each meal are prepared timely for service, managing production according to forecasted demand, including during peak periods.
Maintaining stringent food safety protocols such as proper labeling, dating, storage, and temperature control is a fundamental responsibility. The Executive Sous Chef must also ensure compliance with HACCP guidelines and promote a clean, organized, and safe workstation environment. Leadership in safe kitchen equipment operation and training the culinary team on proper usage is critical to maintaining workplace safety and efficiency.
Communication is a cornerstone of this position, with responsibilities including maintaining alignment between day and night shifts, ensuring servers understand proper portioning and serving standards, and addressing any service-impacting issues promptly. The Executive Sous Chef collaborates closely with management on production needs, inventory, and future planning, playing an active role in maintaining consistent food quality and customer service excellence.
Restaura encourages applicants who may not meet all listed requirements but are eager to learn and contribute to a growing culture. This opportunity promises a rewarding career path for culinary professionals who are passionate about innovating dining experiences and leading teams in a respected hospitality environment. The role offers a $500 sign-on bonus as part of the employment package, signaling Restaura’s commitment to attracting talented and driven individuals.
The Executive Sous Chef role at Restaura is a dynamic and vital position within the culinary operation. This role demands a professional capable of cooking and preparing food according to established recipes and production guidelines, while rigorously adhering to food safety, handling, and sanitation standards. The Executive Sous Chef plays a pivotal part in upholding and teaching the Culinary Philosophy and commitments of Restaura Hospitality. Expertise in safely operating a variety of kitchen equipment such as grills, fryers, ovens, and broilers is essential.
The position involves leadership responsibilities that include overseeing or delegating tasks within the culinary department in the Executive Chef's absence. A key element of this role is the ability to lead, schedule, and assign daily work to the culinary team, ensuring efficient execution and high productivity. The Executive Sous Chef is also responsible for training and mentoring team members, fostering skill development in culinary techniques, food preparation, safety procedures, and sanitation practices.
The role requires a mastery of various cooking methods including baking, roasting, broiling, steaming, grilling, and sautéing. Additionally, the Executive Sous Chef must maintain food quality standards by evaluating taste, appearance, and presentation while adjusting preparation techniques as necessary. The individual must ensure all components of each meal are prepared timely for service, managing production according to forecasted demand, including during peak periods.
Maintaining stringent food safety protocols such as proper labeling, dating, storage, and temperature control is a fundamental responsibility. The Executive Sous Chef must also ensure compliance with HACCP guidelines and promote a clean, organized, and safe workstation environment. Leadership in safe kitchen equipment operation and training the culinary team on proper usage is critical to maintaining workplace safety and efficiency.
Communication is a cornerstone of this position, with responsibilities including maintaining alignment between day and night shifts, ensuring servers understand proper portioning and serving standards, and addressing any service-impacting issues promptly. The Executive Sous Chef collaborates closely with management on production needs, inventory, and future planning, playing an active role in maintaining consistent food quality and customer service excellence.
Restaura encourages applicants who may not meet all listed requirements but are eager to learn and contribute to a growing culture. This opportunity promises a rewarding career path for culinary professionals who are passionate about innovating dining experiences and leading teams in a respected hospitality environment. The role offers a $500 sign-on bonus as part of the employment package, signaling Restaura’s commitment to attracting talented and driven individuals.
Job Requirements
- Previous experience as a supervisor in a related role preferred
- Experience as a cook or in a related role required
- Ability to work independently with limited supervision required
- Proven knowledge of the basic principles of food preparation various cooking methods and food safety regulations such as proper food handling sanitation and storage
- Must be able to obtain food safety certification
- Demonstrates basic math and counting skills
- Demonstrates interpersonal and communication skills both written and verbal
- Requires occasional lifting carrying pushing pulling of up to 25 lbs
- ServSafe certified
- Culinary training or degree
Job Qualifications
- Previous experience as a supervisor in a related role preferred
- Experience as a cook or in a related role required
- Ability to work independently with limited supervision required
- Proven knowledge of the basic principles of food preparation various cooking methods and food safety regulations such as proper food handling sanitation and storage
- Must be able to obtain food safety certification
- Demonstrates basic math and counting skills
- Demonstrates interpersonal and communication skills both written and verbal
- ServSafe certified
- Culinary training or degree
Job Duties
- Lead schedule and assign daily work to the culinary brigade ensuring clear task execution and consistent productivity
- Train and mentor team members on culinary techniques recipe adherence cooking methods knife skills food preparation sanitation and safety procedures
- Direct coach and monitor staff performance providing feedback on timing quality and preparation standards escalate employee relations or scheduling concerns to management
- Maintain strong communication between day and night shifts to align on production timelines prep needs and items requiring extended cooking times
- Ensure servers understand proper portioning cutting and serving standards
- Prepare cook and expedite a wide variety of menu items following production guidelines standardized recipes and quality expectations
- Demonstrate mastery across cooking methods such as baking roasting broiling steaming grilling sautéing and multi-technique preparation of meats vegetables and other foods
- Ensure all components of each meal are ready on time for service and adjust production based on forecasted demand during peak and non-peak periods
- Cut trim bone and carve meats and poultry according to specification
- Maintain quality standards by evaluating taste appearance and presentation adjust food displays as needed
- Uphold all Restaura culinary standards commitments and food safety protocols including proper labeling dating storage and temperature control
- Ensure correct storage of all food products according to HACCP sanitation guidelines and company policies
- Maintain a clean organized and sanitary workstation including equipment utensils and prep areas ensure proper setup and breakdown for every shift
- Immediately report safety hazards or equipment concerns to management
- Safely operate all kitchen equipment including ovens stoves steamers slicers mixers choppers grills fryers salamanders knives and other culinary tools
- Train team members on proper and safe usage of all kitchen equipment
- Maintain positive communication with management to ensure all food quality expectations are consistently met
- Communicate any issues that could impact service before and after each meal period
- Track production results for each meal and coordinate with management regarding product needs ordering requirements and future production planning
- Ensure the culinary team follows recipe specifications for preparation techniques portion sizes expiration ranges and garnish standards
- Maintain excellent customer service and a positive professional attitude toward guests clients team members and co-workers
- Support front-of-house presentation standards to ensure visually appealing and consistent guest-facing displays
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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