Executive Sous Chef

Porter Works•Seattle, WA

7d•$80,500 - $85,000

About The Position

We are seeking an experienced and dynamic Executive Sous Chef to join our culinary team as the second-in-command in our kitchen operations. The Executive Sous Chef will work closely with the Director of Culinary & Catering as well as other Senior Management to oversee daily kitchen operations, maintain exceptional food quality standards, and lead our culinary team in delivering outstanding dining experiences.

Requirements

Excellent oral and written communication and organizational skills.
Excellent interpersonal skills with the ability to work as a team with internal departments, external vendors, suppliers, and customers.
Self-motivated and able to make decisions and exercise prudent judgement with minimal guidance.
Ability to follow all safe food handling procedures and sanitation practices.
Good memory to manage multiple orders simultaneously and recall faces, names, and preferences of frequent patrons.
Ability to serve customers quickly, efficiently, and kindly.
Flexibility to work nights, weekends, and holidays as required by business needs.
Must successfully complete training in food preparation, food service skills, and customer service procedures.
Culinary degree from an accredited culinary school or equivalent professional experience
Minimum 5-7 years of progressive culinary experience in high-volume restaurant operations
At least 2-3 years in a supervisory or leadership role within a professional kitchen
Experience with various cooking techniques, cuisines, and dietary restrictions

Nice To Haves

Experience with POS systems such as Toast, Square, Shopify or similar a plus.
Knowledge of Microsoft Office programs with ability to learn in house programs.
Experience working in both counter-service and full-service settings is a plus.

Responsibilities

Implements day-to-day operations following management direction and established protocols
Performs employee duties across various kitchen positions to provide coverage during absences or as assigned by management
Assists with guidance and direction to team members by implementing performance standards established by management
Promotes mutual trust, respect, and cooperation among team members through collaborative work practices
Demonstrates appropriate behaviors as outlined in company policies and procedures
Follows property policies consistently and reports compliance issues to management
Monitors staffing levels and provides input to management regarding guest service, operational needs and staffing requirements; assists with staff interviews as directed
Coordinates activities of cooks and workers engaged in food preparation under management oversight
Assistance in food prep for menus and catering events
Working behind the line to call out food to ensure seamless transition of food from back of house to front of house
Works alongside Sous Chefs in prepping and food production
Maintains a clean work environment by wiping down machines after use
Implements safety procedures by following detailed procedure codes and monitoring compliance as established by management
Ensures compliance with food handling and sanitation standards through hands-on implementation of established protocols
Supports employee compliance with required food handling and sanitation certifications as directed by management
Implements purchasing, receiving and food storage standards according to established procedures
Executes day-to-day operations following quality standards and customer expectations as established by management
Supports guest hospitality initiatives by following established customer service standards and maintaining positive atmosphere
Implements disciplinary procedures and documentation according to Standard and Local Operating Procedures (SOPs and LSOPs) under management direction
Monitors food costs and follows established budget parameters, reporting variances to management
Maintains accurate records of inventory, waste, and production according to established procedures
Coordinates equipment maintenance and reports repair needs to management
Assists with supervision and training of kitchen staff including line cooks, and dishwashers under management guidance
Implements staff schedules and supports labor cost management as directed by management
Participates in performance evaluations and provides feedback according to established procedures
Contributes to positive work environment that supports professional growth through collaborative teamwork
Demonstrates culinary techniques and kitchen best practices as established by management standards
Performs additional tasks as assigned by Director of Culinary & Catering Operations or management
Provides operational support during Director of Culinary & Catering Operations absence by implementing established procedures
Assists with food preparation for catering and events as needed
Facilitates service by working stations as needed during ala carte service
Assists with all other aspects of prep and service as dictated by staffing and business levels
Performs any other tasks directly related to food prep or service as directed by Executive Chef