Executive Sous Chef for Openaire at The Line

• 401(k)
• Dental insurance
• Flexible schedule
• Free food & snacks
• Health insurance
• Opportunity for advancement
• Paid time off
• Vision insurance

• Assists Executive Chef with the maintenance of current kitchen schedules, staffing templates, staff trainings, ordering, and production targets within assigned units. Oversees the processing of time cards and payroll delivery. 
• Assists the Executive Chef with regular operational meetings with the culinary team.
• Establish and maintain good communication and teamwork with colleagues and other departments within the hotel
• Ensure health and safety standards are met to maintain safe food preparation practices and areas
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine an appropriate replacement to fill gaps.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently
• Responsible for training, guiding, managing, and scheduling personnel
• Expedite during service which includes arranging tickets and ordering food preparation
• Ensure product consistency and accuracy through constant recipe adherence, daily line checks, and appropriate portion control as set forth by the Executive Chef
• Set high expectations regarding food quality by maintaining and coaching pristine cleanliness, organization, and appropriate food storage and sanitation standards
• Order all kitchen products, ensuring adequate stock of food, dry goods, and equipment
• Must process and butcher whole animals and fish products while focusing on portions and protein counts for ordering purposes
• Maintain “open door” communication with employees
• Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control 
• Our kitchens can be ,high-pressure so a calm demeanor and a genuine passion for providing guests with exceptional food is essential  
• Ensure staff understand their job expectations before holding them accountable
• Attend relevant meetings

• Must consistently display a professional and sophisticated presence.
• Must be able to prioritize and delegate work with effective and consistent follow-through.
• Must be highly organized with attention to detail, speed, and accuracy.
• Must be self-motivated with a high energy level.
• Must be a team player working with all levels of management and staff and possessing the ability to lead and motivate staff.
• Must be able to work flexible and extended hours.
• Must be able to multitask in a fast-paced work environment.
• Must possess excellent interpersonal skills.
• Must possess solid financial abilities: menu costing, inventory control, labor productivity/control, budgeting, and forecasting.
• Must have a working knowledge of Microsoft Office.
• Must possess clear ability to think and sound judgment.
• Must possess the ability to remain calm and resolve problems under pressure.
• Must be able to read, write, and understand the English language; bilingual Spanish preferred.
• Must practice excellent personal hygiene and consistently display a professional presence.
• Must be able to exercise confidentiality and discretion.

• High school diploma or equivalent trade school certification
• Experience: Minimum of 2+ years as Executive Chef in a fine dining environment.
• Experience in quality food production, multi-outlet, high-volume kitchen.
• Experience with menu development.
• Must encompass Food Serve Safe certification and have experience with local sanitation regulations

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.