Executive Sous Chef - Repeal

Louisville, KY, USA|Onsite

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

supportive work environment

Job Description

This culinary leadership role is within a dynamic hospitality environment that values high-quality food preparation, exceptional service, and operational excellence. The company operates as a reputable restaurant outlet known for its commitment to delivering fresh, seasonal dishes that balance quality and profitability. The establishment fosters a culture of continuous learning and development, emphasizing teamwork, creativity, and adherence to rigorous health, safety, and service standards. This position reports directly to the Restaurant Executive Chef and serves as the immediate direct support responsible for the culinary functions within the outlet during the absence of the Executive Chef.

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Job Requirements

Associate of Culinary Arts or Business Administrative
Experience in culinary management or related supervisory role
Strong knowledge of local health department regulations and food safety standards
Proficiency in basic computer skills including Excel, Word, Outlook, TM1
Ability to manage food prep operations and kitchen staff
Knowledge of accounting procedures related to food and beverage operations
Ability to monitor food costs and maintain budgetary targets
Excellent leadership, coaching, and team-building skills
Strong communication and organizational abilities
Ability to adapt to physical demands of the role

Job Qualifications

Associate degree in Culinary Arts or Business Administration
Proven culinary management experience
Demonstrated leadership ability in a high-volume kitchen environment
Knowledge of HACCP and food safety SOPs
Skilled in menu development and cost control
Proficient in computer applications relevant to food service operations
Strong analytical and problem-solving skills
Effective interpersonal and mentoring capabilities
Ability to implement marketing and sales support strategies
Understanding of corporate food and beverage standards and guest satisfaction metrics

Job Duties

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, and train and manage all culinary staff on a daily basis
Have knowledge of all current local health department, corporate HACCP and food safety SOPs, and 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
Help organize and execute menu implementation list and timelines
Ensure continuous success of the kitchen brigade and stations assignments following the SOPs and directives, utilizing all daily forms and functions
Support the Chef, Sales Dept., E.M., and outlet FOH in the food and beverage marketing and sales programs
Execute all accounting procedures required including F&B check book, food checkbook, invoice processing, payroll, monthly inventories and P&L critiques
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

Job Location

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