Sushi experience required.

The Executive Sous Chef assists the Executive Chef through oversight of the daily culinary operations and management of the culinary and kitchen teams within multiple outlets. The Executive Sous Chef impacts guest satisfaction through delivery of culinary excellence and consistent quality service and product. This manager drives revenue and profit to ownership through menu creation and execution of the business and operating plans. The Executive Chef will have coverage responsibilities in restaurants in addition to administrative responsibilities.

• Support a culture that promotes effective communications, service excellence, teamwork, performance feedback, recognition, mutual respect, and Associate satisfaction.
• Hire, retain and mentor back of house Associates to execute safe and successful operation of the department.  Collaborate with assigned recruiters to determine and implement hiring guidelines and standards.
• Participate in Associate development through coaching, feedback, and completion of company talent development initiatives
• Schedule Associates to meet operational needs and maximize time and station productivity while meeting the guidelines and labor expectations of the budget and business plan.
• Drive guest satisfaction through menu creation, food quality standards and Associate scheduling and training. This is accomplished by working with manager to ensure menu design creates high value for price paid. This is further accomplished through implementation of written menu specifications for Banquet Associates and proper utilization of PHR and training programs and tools.
• Ensure that the kitchen is set up for success through implementation and adherence to the operating plan; including SOPS and checklists.
• Ensure guest safety and satisfaction though adherence to health department and company standards; including safe food handling. Monitor safety and quality control measures.
• Coordinate a preventative maintenance program and schedule with the Engineering department for kitchen equipment.
• Ensure that assigned assets are properly maintained and protected; through execution of the established inventory process, Associate training on food preparation and storage, effective security of storage areas and coordination of a preventative maintenance program for production equipment and area.
• Manage food ordering process and internal requisitioning; including systems usage, to ensure food cost objectives are met.
• Set short-term and long range goals in collaboration with Manager to ensure the achievement of the outlets defined performance metrics.
• Practices responsible financial management of the department. Works with manager to develop department business plans and budgets, to accurately forecast financial performance and to deliver financial results in accordance with those budgets.
• Perform Emergency Response duties as required by this role in the Emergency Response Organizational Chart and Plan