Executive Sous Chef

Compass Group; Nashville (TN); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Sous Chef to manage culinary operations across multiple outlets. This role involves overseeing food production, maintaining quality standards, and leading a diverse kitchen team. You will play a crucial role in menu development, cost control, and ensuring exceptional customer experiences. If you're passionate about culinary excellence and team leadership, this opportunity offers a chance to make a significant impact in a vibrant dining environment. Join a company that values innovation and teamwork, and take your culinary career to the next level.

Qualifications

• Strong culinary skills with expertise in kitchen operations.
• 5+ years of experience as a Senior or Lead Sous Chef.

Responsibilities

• Oversee all culinary operations and manage kitchen staff.
• Ensure food quality, safety, and sanitation standards are met.

Skills

Culinary Skills

Leadership

Communication

Problem-solving

Attention to Detail

Education

Associate's Degree in Culinary Arts

5 years as Senior or Lead Sous Chef

Tools

Microsoft Office Suite

Corporate-proprietary Software

Job description

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The Executive Sous Chef manages and oversees all culinary operation for the production kitchen, all food outlets, carts, catering operations, dish and porter operations and receiving.

·The Executive Sous Chef is responsible for the organization, coordination and supervision of all kitchen activities including but not limited culinary production, maintenance of quality standards and/or portion control and the maintenance of sanitation and safety standards per the directions of/ in the absence of the Executive Chef.

·The Executive Sous Chef is responsible for training, coordinating and evaluating the work and professional behaviors of the production staff and support Associates.

·This position is responsible for oversight of all food, paper, non-food and labor cost control

· The Executive Sous Chef will provide support for the Dining Services operations and management in one or more of the following areas:

o Plan, develop and supervise a production/culinary team using a comprehensive menu management program.

o Ensure overall consistency and high quality across the various operations;

oAssist in the evaluation, development and implementation of proper policies and procedures for all production and service areas.

o Support procurement activities to include the determination of purchasing pars, purchasing specifications, product and recipe testing and menu development.

o Oversee WasteNot reporting

·The Executive Sous Chef Serves as a representative of Compass One, displaying courtesy, tact, consideration, and discretion at all interactions with the Compass/Eurest community and its clients.

SUPERVISION EXERCISED

General supervision of all Associates including, but not limited to, BOH, FOH and support Associates and custodial staff

1. Staff Supervision /Leadership

·Exercises administrative supervision and direction over Jr. Sous Chefs, station leads, bakers, foodservice workers, dishwashers, and other associate staff including contract labor staff engaged in culinary operations.

·Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.

·Knows and follows all Compass One policies and procedures; instructs staff regarding Compass One policies - assures compliance with the dining services policies and procedures.

·Sets leadership example by a willingness to workall job tasks, and to work a flexible schedule when needed.

·Coaches/counsels Associates discovered to be in violation of established standards and policies, and progressively documents accordingly.

·Informs employees of policy and procedural changes.

·Supports new employee orientation for kitchen staff.

·Teaches employees non-negotiable standards of performance through personal example.

·Able to operate kitchen equipment and train others on its proper use, cleaning and maintenance.

• Leads the team in food preparation activities utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product’s taste and presentation.

·Delegates assignments as appropriate and follows up to ensure that work is accurate and complete.

·Responsible for the smooth flow of work, communication and ideas through a congenial, caring and supportive attitude.

·Takes corrective action to ensure acceptable employee performance and provides both positive and corrective feedback to employees regarding performance.

·In conjunction with Executive Chef, assists in the recruiting, interviewing and selection of new employees.

2.Food/Beverage Preparation and Production

·Serves as a working, operational Chef.

·Checks production plans against inventory to assure necessary items on hand; plans for back up items as needed.

·Determines correct methods of preparation and instructs staff in standard cooking methods.

·Ensures products are prepared to set standards and specifications. Reviews recipes for variance in finished product, including yield, appearance, taste, texture; takes corrective action as needed and communicates feedback to staff.

·Coordinates and instructs staff in appropriate sequential production time frames for maximum quality control.

• Ensures all planned food production deadlines are met.

·Maintains daily communication with appropriate staff to adjust production according to changes in client counts, VOC input or guest preferences.

·Responsible for proper storage and utilization of leftovers, and of tracking red and green waste.

·Ensures standards for proper labeling, rotation, storage and timely issuing of all products are met.

3. Food Quality and Customer Experience

·Supervises and ensures that the quality and quantity preparation of all menu and specialty items meet or exceed Compass One standards.Acts as working supervisor for all items.

·Monitors food quality, taste, temperature, proper food handling, presentation, and portion size standards across all kitchen outlets, and assigns corrective action where needed.

·Supports the development, planning and facilitating of menus as well as specialty meals.

·Assists in the ongoing review and upgrading of services, product and menus.

·Services customers/ guests with the appropriate sense of business urgency to provide quality service.

·Reports feedback from customer to management, responding directly as appropriate.

·Responsible for coordinating the timely delivery of food to event location.

·Coordinates with management for use of space and coordination of production preparation.

3.Operations/Financial Management/Frugality/Sustainability

·Ensures all operations foster a spirit of diversity, equity, inclusion and belonging, and immediately reports and concerns regarding these considerations to the Executive Chef.

• Fosters a positive work environment that encourages teamwork and professional growth among kitchen staff.

·Oversees the tracking of WasteNot on all stations.

·Coordinates and oversees procurement of food, beverage and supplies and, as assigned, small equipment.

·Oversees weekly inventory.

• Monitors food costs and implement strategies to minimize waste and optimize profitability.

·Works with Chef to forecasts proper quantities of food preparation for each item served.

·Coordinates completion of daily productions records with staff.

·Works with the Executive Chef to oversee weekly budget to meet financial goals, and monitors the declining budget document daily.

·Analyzes and evaluates productivity in assigned areas and takes effective action to maximize use of equipment, space and labor budget.

·Reviews staffing needs, evaluates labor costs and proposes new staff positions or staffing organization as needed.

·Analyzes emergency situations such as staff shortages, building system failures, product failures, equipment failures and provides timely solutions to operational challenges.

·Files Trouble Tickets with GREF to ensure items needing adjustment or repair are corrected expediently.

4. Safety and Sanitation

·Conducts Origami and Focus 6 audits as assigned.

• Oversees the QA Log life cycle, course corrects Safety Champion’s methods/activities where needed, and advisee the Executive Chef of any QA needs, issues or deficiencies.
• Ensure compliance with all food safety, sanitation, and hygiene standards (HACCP, local health regulations).
• Conducts regular inspections of kitchen facilities, equipment, and workspaces to maintain cleanliness and functionality.

·Continually maintains and trains the staff in sanitary practices and procedures.

·Ensure compliance with all state and county health department and safety regulations as well as Service Level Agreements with the Client and other internal building partners – in doing so, maintains high standards of safety and sanitation as a business priority.

·Responsible for the timely reporting of all accidents and/or injuries, following proper procedures.

·Provides safety and sanitation training, as prescribed, to Associates.

·Audits all production areas daily to ensure d cleanliness, organization and safety.

·Conducts preventative maintenance inspections and ensures that routine maintenance is performed.

·Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation and hazmat certification.

·Ensures that all staff knows the location of fire extinguishers and Ansul System pull stations and their proper use.

·Responsible for the security of the kitchen and kitchen areas on campus under chef’s direct control.

·Coordinates and maintains cleaning schedules for all production and service areas.

5. Related General Skills:

• Strong culinary skills with expertise in kitchen operations and food production.
• Leadership abilities to motivate and supervise a diverse team of kitchen staff.
• Excellent written and spoken communication skills to interact effectively with staff, management, and clients are a must.
• Problem-solving skills to address operational challenges and ensure smooth workflow.
• Attention to detail to maintain high standards of food quality, safety, and presentation.
• Ability to work under intense pressure and handle multiple work streams and tasks in a fast-paced environment required.
• Strong skills within the Microsoft Office suite of tools preferred
• Ability to learn and to use Corporate-proprietary software tools a must.

Education and Experience:

Associate’s degree (A.A.) or equivalent from two-year college or technical school; or six months to one-year related experience and/or training; 5 years as a Senior or Lead Sous Chef in a multi- outlet University, Club and/or Hotel strongly preferred.

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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