Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
Professional Development
Paid holidays
Job Description
Mediterraneo is a distinguished fine dining restaurant known for its exceptional culinary offerings and commitment to providing an outstanding dining experience. Located in a vibrant area, Mediterraneo blends traditional Mediterranean flavors with modern cooking techniques, creating an inviting atmosphere for guests to enjoy innovative dishes crafted with fresh, high-quality ingredients. The restaurant prides itself on delivering not only exquisite meals but also excellent service, making it a preferred destination for food enthusiasts and families alike.
The role of the Executive Sous Chef at Mediterraneo is a pivotal position that involves overseeing the kitchen operations while supporting the Executive Ch... Show More
The role of the Executive Sous Chef at Mediterraneo is a pivotal position that involves overseeing the kitchen operations while supporting the Executive Ch... Show More
Job Requirements
- Education level sufficient to meet management role
- minimum four years’ experience in restaurant kitchen management
- valid food safety/manager certification
- strong leadership and communication skills
- ability to work under pressure and solve problems quickly
- proficiency in budgeting and staff management
- knowledge of health and hygiene standards
- capability to supervise and train kitchen staff effectively
- ability to coordinate with front of house and resolve service issues
- solid understanding of kitchen operations and culinary practices
- physical stamina to manage demanding kitchen environment
- excellent organizational and multitasking abilities
- ability to adhere to company policies and procedures
Job Qualifications
- Four years management experience as a Restaurant Chef, Executive Sous Chef or Executive Chef
- food safety and manager certification
- expertise in food product, presentation, quality, preparation, menu concept and design
- ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals
- ability to perform arithmetic operations including addition, subtraction, multiplication, and division using whole numbers, common fractions, and decimals
- ability to compute rate, ratio, and percent
- ability to solve practical problems involving concrete variables with limited standardization
Job Duties
- Oversee day-to-day kitchen operations and culinary responsibilities including budgeting and staff management
- operate as the right-hand chef to the Executive Chef in culinary leadership
- work closely with culinary staff and sous chefs in daily kitchen operations
- standardize recipes in collaboration with the Executive Chef
- maintain food quality and guest satisfaction
- set standards and ensure food presentation quality
- enforce adherence to standardized recipes
- source new products and supplies to develop menus
- improve food production continuously
- resolve kitchen problems promptly
- recruit staff and monitor performance
- motivate staff and maintain discipline
- manage hiring, training, scheduling, payroll, performance evaluation, and termination
- handle inventory, purchasing, and receiving of products
- enforce strict health and hygiene standards
- cooperate with front-of-house management regarding service
- expedite during service
- build apprenticeship and staff development programs
- ensure timely food production and educate servers on the menu
- participate in daily pre-shift and menu meetings
- train kitchen staff in timely meal preparation
- meet financial targets while achieving food quality and service objectives
- identify structural problems impacting financial goals and report to General Manager
- maintain food and labor costs within budget
- ensure kitchen profitability
- manage kitchen staff to meet goals
- maintain cleanliness in kitchen facilities
- supervise cleaning of pantry, cooking line, prep kitchen, dish area, walk-in, and storage
- direct and evaluate the kitchen unit
- support company culture and morale building
- carry out supervisory responsibilities including interviewing, hiring, training, planning work, appraising performance, rewarding, disciplining, addressing complaints, and resolving problems
- use Employee Handbook to communicate rules and regulations consistently
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in:
Nearby Cities
Jobs By Filter