• Executive Sous Chef

  • inkeeper hospitality
  • Sioux City, Iowa
Job Summary
Employment Type
Full Time
$50,000 Annual
Benefit Insights
Health Insurance
Paid Time Off
Vacation Leave
Sick Leave
Holiday Pay
Health & Wellness Programs
Life Insurance
Dental Insurance
Vision Insurance
Job Description

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the General Manager.
Culinary Tasks: 40%

  • Preparing food as dictated by the menu, guest or party request, or management request in a clean, safe, and timely manner
  • Assist on line during heavy meal times
  • Monitors the quality of raw and cooked food products to ensure that standards are met
  • Determines how food should be presented, and create decorative food displays
  • Ensures compliance with food handling and sanitation standards

Managerial Tasks: 40%

  • Provides direction for all day-to-day operations
  • Recruit, hire, and train culinary staff
  • Impose disciplinary action when necessary
  • Conducts annual performance reviews for all culinary staff

Guest Services: 15%

  • Interacts with guests to obtain feedback on product quality and service levels
  • Responds to and handles guest problems and complaints
  • Observes service behaviors of employees and provides feedback to individuals and managers

Administrative Tasks: 5%

  • Keep a clean work area according to health and kitchen standards
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Ensures property policies are administered fairly and consistently
  • Manage inventory of all back of the house kitchen items
  • Create and implement new menu items
  • Maintain a low labor cost
  • Schedule all culinary employees based on occupancy, events, and employee status
  • Attend all BEO, F&B, Culinary, and staff meetings
  • Participate in required M.O.D. coverage as scheduled
  • Establishes goals including performance goals, budget goals, team goals, etc.

Manages department controllable expenses including food cost, supplies, uniforms, and equipment

QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required.
To perform this job successfully, an individual must be able to perform The requirements listed below are representative of the knowledge,

  • High School Diploma or Equivalent
  • Ability to read and write in English
  • Ability to read and comprehend instructions, short correspondence, and memos
  • Ability to write correspondence
  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees
  • May be required to compute basic arithmetic
  • Availability on weekends and holidays
  • Must be able to pass a background check

DESIRED QUALIFICATIONS: Associates Degree in Culinary Arts, Hospitality, or related field with five years of experience cooking for a dining facility and two years of experience in a supervisory role. Certification of Culinary training or apprenticeship a plus.
PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to occasionally move about inside the kitchen to access different cooking utensils and ingredients.
WORK SCHEDULE: Work a full time varied schedule including days, nights, weekdays, and weekends as assigned by department Supervisor or Manager.

Job ID: 362501407