Executive Sous Chef

Actively work to ensure the culinary excellence of Pasquale Jones and the back of house team.

• Collaborate with the Director of Culinary and Sous Chef team to create new menu items that are aligned with the strategic direction of the business.
• Guide sous chefs and line cooks in executing new menu items
• Ensure that menu items are priced to maximize profitability while maintaining quality and value for guests.
• Develop systems utilizing to bring further clarity and understanding to the team of food cost and menu pricing to maximize financial value and profit for the restaurant.
• Develop strategies for increasing Caviar sales through creative menu development and driving a high performance team during service.
• Actively work with back of house managers to create consistent and enriching work experiences for all BOH hourly team members to continue an environment of training, learning and coaching.
• Ensure that all employees are trained and knowledgeable in all aspects of service, while holding team members accountable for their specific job responsibilities to the standards of Pasquale Jones.

Guide the entire back of house in upholding the excellence and efficiency of the business operations.

• Control spending by reviewing all non-essential purchases with the Chef de Cuisine, General Manager and any other appropriate members of the back of house management team.
• Create and maintain a system for effective, accurate and timely invoicing for both FOH and BOH teams.
• Work to optimize the quality and pricing structure of food purchases and ensure the highest quality ingredients are always procured at the best value.
• Work with Sous Chef team to develop systems and processes that maximize quality and operational efficiency.
• Leads the entire management team in compliance with the entire Health Department code with assistance from the General Manager to ensure an “A” letter grade on all sanitary inspections. Ensure rigorous knowledge of and adherence to all applicable laws, policies and procedures.
• Guides the back of house management team in ensuring the back of house is consistently clean and organized to both DOH and Pasquale Jones standards.
• Maintain the excellence of all BOH areas by working with the BOH team to address R&M issues in a timely and cost-effective manner.
• Establish and maintain appropriate staffing levels and execute the weekly BOH schedule, with a focus on understanding scheduling, payroll and labor costs (including, but not limited to overtime, spread of hours, call in pay, etc)

Work closely with both FOH and BOH management teams to create structure and streamlining in communications.

• Maintain strong internal communication with management team and staff at the unit level. Work closely with the General Manager to ensure the smooth execution of daily service.
• Maintain positive working relationships with dining room leaders and team members throughout service.
• Educate dining room service staff on all aspects of food, menu & culinary procedures. Communicate daily menu changes to the FOH team.

Essential Functions:

• Able to lift 30+ lbs.
• Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards.
• Polished personal presentation; Grooming meets Company standards, as outlined by Employee Handbook.
• Communicates information effectively and efficiently.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress.
• Maintains general knowledge of Delicious Hospitality Group’s locations, transportation, management team, etc.
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), LightSpeed, Resy, R365, and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system.
• Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws.
• Attend mandatory meetings including staff meetings, leadership meetings, etc.