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Executive Sous Chef - FULL TIME

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $56,700.00 - $72,300.00
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Work Schedule

Standard Hours
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Benefits

Background check
Pre-employment drug test
Equal opportunity employer

Job Description

Graceland is a renowned hospitality establishment with a rich tradition of delivering exceptional dining experiences. Known for blending classic and contemporary culinary practices, Graceland stands as a distinguished venue offering guests memorable food and beverage services in a full-service dining environment. As an employer, Graceland values professionalism, quality, and guest satisfaction, committing to maintain high standards in both cuisine and service. The company foster a collaborative workplace where culinary creativity meets exceptional management, ensuring every food outlet and dining function operates efficiently and effectively.

The Executive Sous Chef role at Graceland plays a pivotal part in the kitchen hierarchy. ... Show More

Job Requirements

  • Management experience in full service dinning
  • Ability to cope with heavy workload
  • Excellent communication and interpersonal skills
  • Ability to prioritize and work with limited supervision
  • Excellent attention to detail
  • Ability to perceive and work with a wide range of people
  • Some knowledge of food preparation including food safety techniques
  • Food and Beverage inventory control experience
  • Ability to accurately handle money and cash transactions
  • Skill to operate and clean various restaurant equipment
  • Some knowledge of catering
  • Knowledge of Excel and Word computer programs
  • Serve-Safe Certified or willing to become certified
  • Possess or willing to apply for an ABC Card and Beer Card
  • Ability to stoop, reach, walk and stand for long periods of time
  • Ability to lift boxes weighing up to forty pounds
  • Speak clearly and distinctly
  • Uniform is required
  • Hair net must be worn while in food production areas
  • Work in non-smoking environment
  • Must follow, have knowledge of health codes

Job Qualifications

  • Management experience in full service dinning
  • Excellent communication and interpersonal skills
  • Ability to prioritize and work with limited supervision
  • Excellent attention to detail
  • Ability to perceive and work with a wide range of people
  • Some knowledge of food preparation including food safety techniques
  • Food and Beverage inventory control experience
  • Ability to accurately handle money and cash transactions
  • Skill to operate and clean various restaurant equipment
  • Some knowledge of catering
  • Knowledge of Excel and Word computer programs
  • Serve-Safe Certification
  • Possess or willing to apply for an ABC Card and Beer Card

Job Duties

  • Deliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs
  • Responsible for the storage and distribution of all food items
  • Help manage warehouse and related crew areas to ensure maintenance and cleanliness are up to all regulatory and company standards
  • Ability to develop recipes and specialty items including special dietary accommodations
  • Assists in establishing and maintaining practices of progressive cookery throughout the department
  • In charge of ordering, storage, distribution, and stock cost control of all food items
  • Maintains costs control measures of food items, through proper utilization, portion control, storage, and planning
  • Continuously follows up on suggestions for improvement in raw material, menus, cost savings and equipment
  • Works to minimize spoilages and maintains an accurate inventory of all food items
  • Responsible for quality control of all food purchases while keeping those purchases within budget and as economic as possible
  • Assists the Executive Chef with the controlling of china, glass, and flatware
  • Manage warehouse and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations
  • Ability to develop recipes and specialty items including accommodation of special dietary needs
  • Excellent written and verbal communication skills
  • Assists with ordering, storage, distribution, and stocking of food items
  • Brings variances of specifications and quality to the attention of the Executive Chef
  • Exhibit above average organizational and time-management skills
  • Ensure consistent implementation of departmental training and performance appraisal programs
  • Help manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste
  • Exhibit pride in facility maintenance and appearance by compliance with FDA regulations - provide constant direction in proper cleaning, food handling, receiving and storage
  • Trains all new staff
  • Participate in tastings, buffets, guest interactions, and Waiter training pertaining to menu descriptions
  • Work with Sous Chefs and storeroom workers regarding supervision of utilities, including equipment and trash storage and removal
  • May place requisitions for food transfers, and beverage items on behalf of the Executive Chef
  • Ensure that all food complaints are received, and any necessary recovery steps are taken
  • Fosters teamwork, consistency, and standardization in the Guesthouse
  • May assist or plan menus, themes, and other events for groups
  • Fosters teamwork in the department by encouraging advancement through training and constructive feedback
  • Encourages constructive feedback and advancement through training for departmental employees
  • Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results

Job Criteria

Experience

Mid Level (3-7 years)


Job Location

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