Executive Sous Chef / Katsuya by Starck - SLS South Beach
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Executive Sous Chef / Katsuya by Starck - SLS South Beach

SBE

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Executive Sous Chef / Katsuya by Starck - SLS South Beach

About the job



Job Purpose:

Under the general guidance of the Area VP of Operations, responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Duties & Functions

• Has a passion for the craft and everything in the industry!
• Must love and support their TEAM!
• Must love and take care of guests!
• Must say “yes” and “thank you” often!
• Must be excited about change and an evolving environment
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
• Current with culinary concepts, practices and procedures
• Ability to estimate food consumption and requisition or purchase food
• Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
• Supervises and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
• Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
• Works to establish result oriented objectives for the kitchen as well as personal objectives in regards to professional development
• Ensures the profitability and successful operation of the kitchen
• Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
• Plan and price menus
• Ensure proper equipment operation and maintenance
• Ensure proper safety and sanitation in kitchen
• Mange and process payroll for all kitchen team members
• Must be able to prepare selected items or for selected occasions
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints
• Any other reasonable duties as assigned by the supervisor or manager
• We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service

ADDITIONAL RESPONSIBILITIES

  • Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
  • Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
  • Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
  • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
  • Develop and implement cost saving and profit enhancement measures within your scope of responsibility.



To be aware of and ensure constant compliance with all necessary operational policies including:

  • Health and Safety
  • Food Hygiene
  • Maintenance
  • Emergency Procedures
  • Liquor Licensing



SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

  • Attend mandatory meetings including divisional meetings, staff meetings, etc.
  • Participate in community events and ensure corporate social responsibility goals of sbe are met.
  • Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
  • Keep work area clean and organized.
  • Ensure confidential documents are kept in a secured area.
  • When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.
  • Complete other duties as assigned by the Ownership or Corporate Offices.
  • Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
  • Ensure that all staff follows and are in compliance with sbe’s policies and procedures.



OTHER DUTIES

Assimilate into sbe’s culture through understanding, supporting and participating in all sbe elements. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by sbe from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

  • High School Diploma or equivalent required
  • Minimum three (5+) years of experience in a supervisory role in a restaurant kitchen; Sous Chef preferred
  • Must be at least 21 years of age or older
  • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
  • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
  • Must be able to work in a fast- paced, customer service driven environment
  • Current experience in the hospitality industry in a kitchen
  • Active in furthering of his/her own culinary development
  • Proven team leader with a high level of energy and motivation with a proven track record of living the company's values
  • An intermediate to proficient understanding of Computer systems such as: Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferred
  • Enter and locate work related information using computers and/or point of sale systems
  • Ability to spend extended lengths of time viewing a computer screen
  • Possess a gracious, friendly, and fun demeanor
  • Ability to multitask, work in a fast-paced environment and have a high level attention to detail
  • Maintain positive and productive working relationships with other employees and departments
  • Ability to work independently and to partner with others to promote an environment of teamwork
  • Must be able to stand or walk a minimum eight-hour shift.
  • Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
  • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
  • Must have excellent communication skills and be able to read, write, speak and understand English.
  • Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
  • Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations


SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

Closed

Executive Sous Chef / Katsuya by Starck - SLS South Beach

Miami Beach, FL, United States

Full-time, Indefinite

Start Date:

Latest start date:

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