The purpose of the Executive Sous Chef is to assist the Executive Chef in providing direction andleadership for the Assistant Chefs and the Kitchen team.
They share responsibility for: leading the teamto achieve the operational and financial goals of the venue. Leads the back of house team includingsetting a positive and effective flow in the kitchen, overseeing preparations and presentation of serviceand menu items; maintaining recipe, inventory and supply management for the kitchen; monitoring theperformance, scheduling and training of the staff; executing initiatives as implemented by property F&Bleadership; maintaining the facilities in accordance with Brewdog service standards; and ensuring highcustomer satisfaction and an exceptional guest experience.
Works closely with the General Manager throughout the day to ensure proper execution of servicepresentation and adequate support and inventory are forecasted according to business levels.
ExecutiveSous Chefs should also be fully versed in and capable of performing all positions as needed. Assist,where necessary, with interviewing, selecting, and training staff.
THE DAY-TO-DAY:
• Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling,inventory control, guest service standards, and execution of menu strategies.
• Responsible for execution of policies, operating procedures, training programs, directives, menus,rules and regulations for the restaurant staff.
• Oversee assistant chefs and service team to ensure a seamless service experience between kitchenand dining room
• Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment usedto perform duties
• Conduct opening procedures including receiving products, checking invoices, and completingtemperature logs
• Understand the operational set up and principle of the restaurant
• Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards
• Manage time for all back of house employees by overseeing breaks and managing labor cuts; assistwith labor scheduling as needed
• Assist with budgeting and inventory including counting food and dry goods for inventory
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standardincluding upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date,protein handling, and cooling/reheating logs
• Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chainissues
• Ensure prep is completed properly and to company standards, including making par adjustments,completing quality control checks and making recipe adjustments when necessary
• Train new hires on their stations and be willing and available to cover any station on an as-neededbasis
• Expedite all food orders during service in order to manage ticket time, control communication with thefront of house team, and ensure quality control standards are met
• Conduct closing procedures including overseeing break down of the line and equipment, completinginvoicing and prep lists, appropriate order timing, and conducting employee checkouts
• Effectively implement new menu rollouts and educate team members on said rollouts
• Promote and enforce safe work practices, maintaining safety standards and procedures in therestaurant and filing appropriate reports for any incidents that occur. Report potential safety hazardsand operational inconsistencies
• Complete necessary food and station preparation prior to the scheduled event
• Ensure efficient and accurate use of produce, products and equipment in and around the kitchen'
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard
• Conduct inventory of ingredients and equipment and placing orders as needed
• Assumes responsibility for the quality of products served
Facilitates employee meetings and brings suggestions for improvement.
• Reports member and guests’ feedback to the Executive Chef and any actions that may have beentaken.
THE BREWDOG CHARTER
WE BLEED CRAFT BEER | This is our true North.
WE ARE UNCOMPROMISING | If we don't love it, we don't do it. Ever.
WE COUNT TIME IN DOG YEARS | We are ambitious. We are relentless. We take risks.
WE CHALLENGE EVERYTHING | We forge our own path.
WITHOUT US WE ARE NOTHING | We are BrewDog.