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Baltaire Restaurant: Executive Sous Chef

Baltaire Restaurant

This is a Contract position in Spokane, WA posted January 15, 2022.

Position Title: Executive Sous Chef Salary: Based on Experience Reports To: Executive Chef, General Manager, Managing Director Direct Supervision of: All kitchen management and hourly employees POSITION SUMMARY Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives including: sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation.

Control financial performance of the property through the budgetary process.

Effectively hire, train and mentor in order to identify the best team members and leaders of your team.

Continually analyze our current standards for the purpose of elevating and developing new ones.

RESPONSIBILITIES 1.

Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness, employee retention and satisfaction.

2.

Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.

3.

Assist in developing and implementing the menus for the restaurant and bar program, including daily and seasonal specials.

Properly document, cost, and record all recipes and techniques in accordance to Baltaire standards.

4.

Understand and maintain cost of goods at or below percentage agreed upon by the Executive Chef and General Manager.

5.

Attend daily pre-shift meetings to educate staff on menu updates, changes, etc.

Additionally, provide feedback and insight on operations of the business.

Expedite service efficiently and effectively, maintaining the proper pace and food quality.

Work closely with Management and Dining Room staff to ensure an elevated guest experience.

6.

Perform purchasing responsibilities daily.

Verify all deliveries for proper quantities and quality.

Take appropriate action to rectify any issues to assure the restaurant has appropriate ingredients and supplies.

Conduct accurate accounting of invoices.

7.

Review all pricing of items purchased and negotiate with vendors to ensure the business is receiving the best pricing possible.

Updating inventory sheets on a weekly basis or as pricing changes.

8.

Understand and implement all policies, procedures, standards, specifications, guidelines and training programs.

9.

Supervise the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved.

10.

Achieve company objectives in sales, service, quality, appearance of facilities, sanitation and cleanliness through training of employees and establishing a positive, productive working environment.

11.

Fill in where needed to ensure guest experience is never compromised as a result of operational challenges.

12.

Direct oversight of the kitchen management team and developing the culture of kitchen employees.

Maintain a healthy morale.

Actively schedule team meetings to provide guidance and feedback, continually mentor and provide opportunities to advance the education and development of staff as it relates to food, beverage, and service.

13.

Schedule and attend all employee or management meetings and bring suggestions for improvement.

Be present during all executive meetings; prepared to respond comprehensively to all questions, concerns, and issues regarding Public Relations, financials, and Human Resources.

14.

Ensure that all equipment in the restaurant and the overall environment is kept clean and in excellent working condition, through personal inspection and by following the property’s preventative maintenance programs.

15.

Responsible for all equipment, plateware and smallwares that are kept and stored in the facilities onsite and offsite storage.

Weekly assessments of storage space and organization to ensure all items are neat, clean, and are in acceptable operational condition.

16.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed, and that labor-cost objectives are met.

Utilize all staffing tools to analyze and ensure labor-cost objectives are met.

Modify staffing configurations based upon increases or decreases in sales volumes.

Actively participate in the recruitment and/or termination process for all kitchen related positions.

17.

Know, follow and implement all policies and procedures regarding personal and administer prompt, fair and consistent corrective action for any and all violations of Baltaire’s policies, rules, standards and procedures.

18.

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

19.

All other duties as assigned.

MANAGEMENT EXPECTED BEHAVIORS 1.

Represent Baltaire professionally through effective communication, follow-through and collaboration with all business partners, both internally and externally.

Demonstrate loyalty and pride in your restaurant as well as your employees and products.

2.

Demonstrate ownership of job responsibilities though focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.

3.

Act with integrity and honesty in upholding the values of Baltaire.

4.

Work as a member of a highly functioning team.

Maintain a professional and respectful dialogue with everyone to collaboratively identify positive solutions to problems or issues.

5.

Demonstrate trust in your actions, having the confidence in knowing that we are all looking out for each other’s best interest.

6.

Understand and communicate to those under your direction the philosophy of management and owner.

7.

Take ownership of your performance and strive to elevate the performance of your team.

Be a force of inspiration to encourage growth and innovation.

8.

Provide leadership to create a culture and work environment based upon respect; identify opportunities for staff to learn, grow and develop their abilities.

9.

Establish a benefit for our guests, each other, the restaurant and the overall industry into the future.

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