Executive Sous Chef

DescriptionWho We Are:Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, Palm Springs and Nevada County, CA.Mission & Core Values:Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.Position Summary:As the Sous Chef of the restaurant you are responsible for all kitchen operations, including food, financial, and BOH team members. The Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards. Work closely with the Front of House staff to ensure an exceptional guest experience.Acme Management Team member Qualities:A strong and committed work ethic with an ever-present enthusiasm.A passion for work and knowledge of food and beverage.Someone who can lead and takes pride in teaching othersSomeone who is honest and has integrityAbility to multitask under pressure with a smileA true team player, proactive and always going above and beyondAn eye for detail, cleanliness and organizationSomeone who is humble and always willing to learn and get betterSomeone who has the ability to make appropriate decisions in adverse situationsAbility to question, bring ideas to the table, and desire to make changes to be the best we can beThe Overall role of the Sous Chef at Acme is to:Support the chef in running all BOH aspects of the restaurantAssist in overall sales and profitability and exceed budgeted financial benchmarksBe a dynamic leader and role model of the restaurantMaintain a level of professionalism that proudly reflects the Acme brandMaintain a positive and respectful work environment at all timesSupport chef in hiring qualified team members who reflect our brandLead, train, motivate and mentor all team membersMaintain cleanliness, safety, and organization of the kitchenSet the tone for the staff every shift for serviceFollow all Acme systems and policiesComply with all applicable laws and guidelines in respect to federal, state and local agenciesSpecific Job Responsibilities and Tasks:Financials :As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales goals and budgets. All financials are driven by weekly Ops Statement in Ctuit.Review weekly Ops statement with management teamMeet and exceed sales goalsControl of BOH Labor percentageMeet food cost targetComp review and accountabilityEnsure proper coding and scanning of all food and paper good invoices in accordance with chart of accountsMonthly PMIX evaluationFood Quality and Menu Planning:The Sous Chef’s job is to ensure that all food is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards.Maintain core recipesMake sure the highest quality food is prepared per the exact recipe specifications at all timesAssist in creating and costing recipes for daily specialsMaintain recipe books and ensure accessibility to team members in Google DriveRoutinely taste food items to insure consistency and conformance to recipes and standards of appearanceEnsure every plate leaving kitchen is properly executed, seasoned and visibly appealingConstantly taste food for quality and consistencyEnsure food plating is consistent with food moduleEnsure portion controlKitchen Management:As Sous Chef you are responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all BOH stations.Purchases, Inventory and PricingCoordinate all BOH purchases with proper systems and checklistsMaintain accurate and appropriate food inventory levelsControl food costs by maintaining prep sheets, storage and waste log proceduresConduct monthly food inventoriesEnsure weekly food prices are being updated on inventory sheetsEnsure we are purchasing from approved vendorsReview weekly price sheets from vendors and approve invoicesHold vendors accountable for the highest standards of quality and pricingDaily operationsEnsure orders are properly checked in for quality, accuracy and missing itemsEnsure all deliveries are stored to health department requirementsCoordinate all daily prep needs with proper system and checklistsResponsible for following the shellfish procedure of the companyEnsure all proper holding and cooling procedures are in placeEnsure we are 100% health department compliantMaintain a clean and organized kitchenEnsure BOH team maintain and execute proper par levelsEnsure daily line checks are conducted with management team for taste, temperature and accuracyUse daily kitchen checklists, forms and CTUIT manager log to communicate with management teamWork with FOH managers to execute menu changes, specials and price changesCommunicate BOH issues that may affect service and inform FOH team of any shortages in a timely mannerStaff and Scheduling:As Sous Chef, you will assist the Executive Chef in staffing all BOH positions of the restaurant.Interview and assist Executive Chef in hiring BOH team membersAssist in creating and maintaining all weekly BOH schedules in CtuitAssisting in creating schedules that adhere to budget and account for seasonal changesEnsure proper coverage is in place depending on business volumes for each area of the restaurantTraining/Initial & Ongoing:As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side by side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.Assist in training BOH team to follow recipes and food production principles on all menu itemsAssist in training BOH staff on Health Department compliance and all daily kitchen operating systems including checklists and formsAssist in training and mentoring BOH team membersEducate FOH team in daily specials, product awareness and cultivate long-term food knowledgeLead by example and motivate through positive reinforcementFollow designated training schedule to ensure successful learningState of the Restaurant:The aesthetic and overall cleanliness and condition of the restaurant is an essential part of Acme experience.Assist in coordinating all cleaning needs for restaurant with the cleaning company and ManagementMaintain a clean and organized kitchen including prep areas, walk ins and additional storage areasResponsible for cleanliness and all repair of the entire kitchen and storage areasTake the lead on making sure that the restaurant is both clean and in compliant with health department standardsStore Operations:Our day-to-day systems are designed to make everyone’s job easier and the restaurant more efficient.Maintain and ensure all daily checklists and forms are completedEnsure proper daily reporting in CTUIT manager logCTUIT manager log read dailyCommunicate daily pre-shift updates to management team on special instructions, policies, 86’d itemsEnsure uniforms are clean and to standardOpening and closing procedures are followed correctlyAssist in managing repair and maintenance of the kitchen and storage spacesAttend weekly management meetingsObserve daily challenges and figure out systems and procedures to permanently create solutionsHospitality and Floor presence:In addition to service, guests return when they enjoy food. As Sous Chef, we encourage you to get to know our guests and participate in the culture of Acme.Participate in media eventsAssist and attend special events representing the Acme brandTake time to give special attention to guests with special needsHuman Resources:The Sous Chef will consistently hold team members accountable to the rules and standards of Acme restaurants. Never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team.Hold all BOH team members accountableOrientate, motivate, train and educate BOH personnel in restaurant policies, procedures, and rulesOversee that all restaurant specific employees are being treated as equals and that all HR duties are being executed in a timely fashionEvaluate, discipline and reward according to Acme standardsMaintain all proper documentation of disciplinary actions and incident reportsMaintain and manage clock-ins/outs, breaks, overtime and break violationsEnsure all hiring and firing procedures are in place including corrective counseling documentationFollow proper Workman’s Comp proceduresEnsure a safe work environment at all timesReporting Structure:The Sous Chef reports to the Chef.Supervisory Responsibilities:The Sous Chef oversees and manages all BOH team members.Travel Requirements:The Sous Chef may be asked to travel periodically.Job Status:Non-ExemptImportant Notice:This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.Physical Requirements:Standing - ConstantWalking - ConstantSitting - FrequentClimbing - OCCASIONALKneeling - FREQUENT OCCASIONALBending - OCCASIONAL FREQUENTReaching above Shoulder - CONSTANT FREQUENTLifting:10 lbs. - CONSTANT11 - 20 lbs. - CONSTANT21 - 50 lbs. - FREQUENT50 - 100 lbs. - OCCASIONAL FREQUENTCarrying:10 lbs. - CONSTANT11 - 20 lbs. - CONSTANT FREQUENT21 - 50 lbs. - OCCASIONAL FREQUENT51 - 100 lbs. - OCCASIONALWorking Outside YESWorking Inside YESWorking alone YESWorking closely with others YESExcessive cold/heat YESExcessive humidity/dampness YESNoise/Vibrations YESWorking above ground YES

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