Executive Sous Chef

Position Summary

Trillium is seeking an Executive Sous Chef to join our team! In this position, you will be responsible for delegation of main kitchen line management and technical food production.  You will also be responsible for the preparation of high quality meals in accordance with our standards, menu specifications, and production schedules.  You will work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.  

Essential Job Duties and Responsibilities:

Finance Management

• Responsible for assisting the Executive Chef in hitting all budgeting goals by maintaining proper inventory, pricing, portioning and shelf-life levels.

Staff Management

• Recruit, train, onboard, and supervise new kitchen staff
• Direct work for employees including setting hours and weekly schedules, and assigning tasks before, during, and after open hours of the restaurant
• Manage performance of kitchen junior sous chefs and employees, including conducting performance evaluations, coaching, and discipline
• Teach and train staff on production and presentation changes to menu items
• Handle complaints, conflicts, questions, and suggestions from kitchen employees

Kitchen Management

• Execute and supervise food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.
• Monitor and control all labor and food costs through effective scheduling, training, and supervising the production of the food
• Assist in the development of food products and menus as needed for menu presentations
• Expedite orders to maximize efficient production and delivery to the guest in the proper order
• Monitor and control the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with Trillium and industry standards
• Conduct quality checks of good received
• Ensure appropriate rotation of all stored products
• Monitor and ensure compliance with recipe specifications

Additional duties may be assigned as necessary.

Desired Qualifications & Abilities

Qualifications & Experience

• Minimum 5 years kitchen staff supervisory experience
• Minimum 10 years technical food production experience in modern dining restaurant
• Well rounded rood background with extensive knowledge of all kitchen equipment

Knowledge, Skills, and Abilities

• Excellent verbal, written communication and math analyzation
• Proven track record of cost control including food, equipment, labor, and waste
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports and correspondence
• Ability to calculate and apply figures and amounts in recipe and labor costing and control
• Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques
• Organized and efficient with great attention to detail
• Strong interpersonal staff relations and leadership skills
• Ability to remain calm under pressure and communicate clearly, with composure and enthusiasm, to customers and staff
• Ability to provide consistent food quality
• Willing to work a flexible weekend schedule (Friday-Sunday) including nights and holidays
• Excellent conflict resolution skills
• Move lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance

Benefits

• Medical, dental and vision benefits with no wait period
• Short & long term disability and life insurance
• 401k plan with generous match with no wait period
• Paid time off
• PPE reimbursement
• Trillium Comp Card
• Trillium discounts
• Philanthropy program
• Employee Assistance Program
• Employee gym