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A strong manager of high volume kitchens and a people leader as a developer of his own kitchen!
The Sr. Sous Chef/Chef is a key member of the culinary management & execution team. They work closely with the General Manager/Director of Ops to ensure the successful operation of the kitchen. Their primary focus is on food execution; quality and consistency of product by way of understanding food spec’s/recipes, proper prep techniques to ensure best quality, brand elements & kitchen best practices. Employee relations including hiring, training & coaching of new staff, while ensuring kitchen cleanliness & cost targets are achieved. The role will encompass 3 channels of execution; in-house dining (including large group events), external catering at our catering venue, newly launched, as well as a delivery channel for off-site revenue. A candidate with strong events executions backgrounds a big asset.
Duties & Responsibilities
- Plan for, oversee & execute business plans as it relates to BOH operations as guided by Head Chef/Director of Ops
- Assist in the day-to-day operations of the kitchen where needed to achieve the businesses operation & financial goals
- Deliver coaching and guidance pertaining to performance feedback. Coach and guide the employees when performance issues exist, reward positive behavior. Must be able to have the difficult conversations necessary to ensure Amsterdam’s success
- Providing both new and current employees with technical training and guidance on culinary techniques.
- An ability with an “eye” for plating presentation a must with solid pass skills
- Ensure food is being delivered to the guest hot, fresh, to spec and within our time standards
- Responsible for overseeing food quality before being served to the guests, ensuring all food leaving the kitchen meets the company quality standards
- Work with the Executive Chef on opportunities for executional improvement and menu development
- Monitor inventory and usage, and oversee re-ordering of all goods when required
- Ensure all BOH employees are following standard operating procedures for sanitization. Ensure we are in constant compliance with health code regulations in all kitchens. With direction from the Executive Chef, work with BOH employees to ensure kitchen and surrounding areas are sanitized and cleaned in accordance with company standards.
- Writing effective schedules and achieving project deadlines
- Ensure BOH team members are working to health & safety standards. Train on safe kitchen procedures, food flow and cleaning as you go. Follow all health & safety requirements
- All Other accountabilities and duties that are given to you
In this role, the incumbent will deal with internal and external relationships with colleagues as well as clientele at times. Working closely with the Head Chef & Director of ops they will oversee the entire kitchen function & its success while building the programming & execution channel of the restaurant/pub & our large event channel. They will also work closely with suppliers and vendors on food procurement.
Decision Making:
The incumbent will be responsible for the day-to-day execution of the kitchen. They will take direction from the Head Chef & Director of ops while working side by side senior management but will be responsible for the kitchen in their absence. They will make decisions surrounding daily labor to ensure the kitchen is working to the established budget. Cleanliness and organization are a must. ‹ Back
