Executive Sous Chef - Garage Bar

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Executive Sous Chef - Garage Bar

21C MUSEUM HOTELS

Company Description

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity.

The annual salary range for this position is $62k - $65k.

Come join our Flock!

Job Description

Reports To: General Manager

Supervises: Sous Chefs, Line Cooks, Stewards

General Purpose: The Executive Sous Chef is the backbone of the Garage Bar kitchen and serves to realize the Brand's vision for the menu and the restaurant. The ESC supervises the day-to-day operation of the kitchen and works closely with the GM to operate the kitchen up to high standards. That being said, the perfect ESC not only realizes the Brand's vision, but incorporates their own vision, putting his/her own stamp onto the overall operation. This position requires a chef who is an accomplished leader, who is smart, savvy, and passionate about food.

You are a thorough person who can complete daily tasks under various conditions and also adept at assisting the General Manager at crafting a big picture strategy and long term planning for the restaurant. You are multi-skilled and able to hop into any position within your area of responsibility at any time. You understand that cooking ability and palate are just as important as leadership qualities. You come from a place of care, concern and accountability. You laugh and uplift those around you and find your work rewarding.

Responsibilities/Duties:

• Meets and exceeds each guest's expectations for delivery, presentation and taste.
• Professionally develops the sous chefs and line teammates.
• Oversees everyday operations of the kitchen.
• Directly responsible for the efficiency of the kitchen utility staff on all shifts.
• Works to motivate staff in their best efforts and keeps morale high.
• Works with the GM on controlling food and labor costs.
• Ensures a sense of urgency and ownership amongst all staff for all service periods.
• Works with the GM to evaluate menus constantly to keep them fresh, up-to-date, and exciting.
• Constantly looks to improve things, solve problems; never steps back or becomes complacent.
• Respects staff supervised, management, and ownership.
• Oversees and enforces processes for the kitchen organization, cleanliness, and maintenance.
• Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees.
• Exhibits a positive, friendly attitude with staff and guests.
• Meets with Vendors to purchase new items, explores best pricing.
• Writes weekly kitchen schedule to ensure sufficient staffing for each meal period.
• Handles and resolves all staff concerns. ES
• Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR
• Develops and administers all BOH management and employee reviews
• Other duties as assigned by your GM.

• Ability to work flexible hours (nights, weekends).
• Minimum of two years of experience as a sous chef.
• Responsible, dependable, punctual.
• Demonstrates exceptional mastery of recipes, technique and ingredients.
• Clean and professional appearance.
• Knowledge of safety, sanitation and food handling processes.
• Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.
• Must pass a background check

• Minimum of two years of experience as a sous chef.
• Previous job in a kitchen line position.