Executive Sous Chef

Overview:

And as we do, so does our collective impact.

Our benefits include:

• Excellent medical and dental benefits, available on your first day for positions over 24 hours/week
• A 403b retirement plan open to all employees, including per diems
• Generous paid time off
• On-site health and wellness programming
• Tuition reimbursement and scholarships
• An employee recognition program

Responsibilities:

The Community Center at NewBridge on the Charles has the look and feel of a Premium Private Club. A rare and exciting Executive Sous Chef opportunity exists for the candidate who has the right blend of experience in upscale restaurant, multiple outlet supervision, and catering, with a hands-on approach mentality.

Required Qualifications:

Core Competencies:

• Proficient in F&B financials
• High end culinary expertise
• Ability to manage and train kitchen staff
• Menu engineering expertise
• Able to manage multiple tasks on a daily basis
• Ultimate team player

Position Responsibilities:

• Works directly with Executive Chef on menu development and engineering
• Works directly with Executive Chef to Review menus, analyzes recipes, determines food, labor, and overhead costs.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests and popularity of various dishes.
• Familiarizes newly hired Chefs, Cooks, and Stewards with practices of kitchen and oversees training
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
• Observes and Participates with food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner and approved recipes set by the Executive Chef
• Demonstrates leadership and knowledge by utilizing a hands-on approach.
• Motivates staff by exhibiting and setting an example of high standards.
• Interacts with customers in a manner to ensure customer satisfaction
• Resolves customer concerns
• Performs pre-service chef table for servers on a nightly basis
• Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions
• Establishes and enforces nutrition, sanitation, safety and merchandising standards
• Authors, executes and manages compliance to procedural manuals for all kitchen and food operations
• Responsible for compliance with all local, state and federal requirements relative to operation, equipment, training, certification for NewBridge facility and team.
• Experienced with food requisition process to assure food utilization and costing
• Assures compliance with all sanitation, ServSafe and safety requirements
• Ensures corporate and OSHA safety standards are followed
• Maintains professional appearance at all times, clean and well groomed in accordance with company standards
• Participation in industry-related meetings and organizations
• Other duties and responsibilities as assigned by Executive Chef

Preferred Qualifications:

• Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience
• Five (5) years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control
• Will be responsible for managing up to 25 employees
• Must be able to effectively present information, and respond to questions from groups of managers, clients, customers
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
• Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Possess or have the ability to possess any required certifications such as ServSafe®
• Proficiency in the use of general and discipline-specific computer software and systems including MS Office
• Commit to the organization’s core values of respect, dignity and empowerment for employees
• Have experience in leading a diverse workforce
• Be a strong communicator that can build and inspire a team and provide leadership that results in superior services
• Provide employees with clear direction and able to hold them accountable
• Have excellent visioning for the future and be a strategic thinker
• Excellent organizational skills and communication skills required.
• Demonstration of strong clinical assessment skills, excellent standards of care for safety and quality control required.
• Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities and display good, sound judgment with a sense of humor.
• Superb organizational skills. Must have solid analytical skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations.
• Must be motivated to learn and flexible to change.