Executive Sous Chef

Wiglewhiskey; Pittsburgh (Allegheny County); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a passionate Executive Sous Chef to elevate their culinary offerings. This role provides an exciting opportunity for a skilled chef to lead a team, develop innovative menus, and manage food costs while ensuring high standards of quality and safety. If you are a detail-oriented leader with a love for food and a desire to create memorable dining experiences, this position is perfect for you. Join a vibrant team where you can grow your culinary career and make a significant impact on the dining experience of guests.

Qualifications

• Minimum five years' experience in a similar position.
• Current ServeSafe certification required.

Responsibilities

• Lead a culinary team and develop food costing strategies.
• Ensure all kitchen personnel follow sanitation and safety procedures.
• Manage kitchen staff and oversee food service operations.

Skills

Leadership

Culinary Skills

Food Costing

Sanitation Procedures

Menu Development

Education

Two-year culinary degree

Tools

Inventory Systems

Ordering Systems

Job description

Job Details

Position Type: Full Time

Education Level: 2 Year Degree

Salary Range: Undisclosed

Job Shift: Any

Job Category: Restaurant - Food Service

Description

Summary: We are looking for a candidate that is positive, self-motivated, detail-oriented, can work on a great team and loves food. This is an awesome opportunity for the next step in your culinary career! If you are currently working in a Sous Chef position and ready to take on a more elevated role, this position is for you. As Executive Sous Chef at Award Winning Wigle Whiskey and Threadbare Cider, you can take the skills and experience you have mastered and apply them to the next level. This is a great career opportunity for an up-and-coming chef to not only grow in your career but create your own culinary program and your own team!

The Executive Sous Chef will also be responsible for the overall food costing and accountability. In this leadership role, we are looking for a candidate to lead our culinarians as it relates to our core values of Integrity, Dedication, Openness, Respect, Consistency and Total Effort. If you are a positive, self-motivated leader who is creative and detail-oriented, this is a unique opportunity to join our team.

Essential Duties and Responsibilities include the following:

1. Leads a culinary team of Sous Chefs, Line Cooks, and Dishwashers.
2. Develops food costing by monitoring food utilization as it relates to budgetary goals.
3. Controls food costs by establishing purchasing specifications, storeroom requisition system, product storage requirements, standardization of recipes, and waste control procedures.
4. Works with vendors to ensure supplies meet quality and established standards and specifications.
5. Executes established menu and monitors for recommended changes based on traditional menu items, but also staying current with market trends.
6. Cooks alongside and also directs staff to prepare food according to recipe and standards.
7. Leads, plans, and prices all menus for the culinary team and for all food outlets.
8. Ensures all kitchen personnel follow proper sanitation and safety procedures in accordance with all state and company regulations.
9. Ensures all food service areas have supplies, produce, food, equipment, and other utensils necessary to complete their jobs.
10. Works with front of house leadership and staff to receive guest feedback.
11. Touches tables as necessary to ensure guest satisfaction.
12. Responsive to guests’ dietary needs.

Other duties may be assigned as needed.

Supervisory Responsibilities:

1. Manages kitchen staff at our North Shore restaurant, including line-level staff members. Responsible for the overall direction, coordination, and evaluation of this outlet.
2. Carries out supervisory responsibilities in accordance with company values, policies, procedures, and applicable laws.
3. Responsibilities include interviewing, hiring, and training staff members; planning, assigning, and directing work; appraising performance and being a leading voice in employee communications.

Qualifications

Qualifications:

1. Two-year culinary degree with apprenticeship.
2. Minimum five years' experience in similar position.
3. Current ServeSafe certification.
4. Advanced knowledge of food profession principles and practices.
5. Excellent knowledge of back of the house, ordering, and inventory systems.
6. Available to work on call, shifts, after hours, weekends, and holidays.