One Haus Hospitality

Chef lead Michelin Star French Restaurant is seeking their next Executive Sous Chef. this restaurant is part of a large and notable group with plenty of ongoing projects in the near future.

ESSENTIAL RESPONSIBILITIES:

Leadership

− To create and maintain an upbeat, productive, and educational environment in the kitchen

− Participate in and appropriately analyze every P&L meeting and develop an action plan and follow through on the plans.

− Consistent decisions must be made which are in the best interest of the guest, the employees, and the company.

Build the Business

− Increase guest satisfaction through great food quality standards.

− Create and maintain a menu that is appropriate for the concept and creative.

Build the Team

− Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.

− Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.

− Maintain accurate employee files and proper documentation.

Drive for Results

− Collaborate with the Executive Chef to proactively research, develop and implement innovative food ideas/concepts and new or revised menu/recipe items to increase individual restaurant's profitability.

− Coach the teams on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures.

− Improve cost structure by improving BOH operating efficiency through maximizing the productivity of the staff, developing new procedures or streamlining processes; including receiving, preparation and cooking procedures, kitchen designs, and menu mix optimization.

QUALIFICATIONS:

− A minimum of 3 years of culinary experience as an Executive Sous Chef, Chef de Cuisine or Executive Chef in a well-rated restaurant

− Prior experience and success in running expo in a busy kitchen

− Strong administrative skills and prior experience managing the purchasing and scheduling aspects of a kitchen

− Experience hiring, training, and mentoring salaried Sous Chefs and hourly BOH staff

− Ability to drive performance and results of a diverse culinary workforce

− A minimum of an Associate’s degree from a culinary school/university - preferred

BENEFITS:

• $85,000-$100,000 base salary (DOE)
• Bonus Plan up to 15% of comp
• Health Insurance enrollment plans
• Dental and Vision enrollment plans
• Paid Time Off (PTO)
• Company wide dining discounts