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Exec Sous Chef Opportunity!

/> Excellent cuisine, unique environment, award winning people focused company and a challenging yet rewarding position   Interested? Tastes on the Fly dba Bobby Van’s Grill is seeking a talented and committed Executive Sous Chef to join the team at our JFK location!   Bobby Van’s JFK brings an elegant dining experience that will blow any traveler away. We bring the same high-quality steakhouse and grill fare of other Bobby Van’s establishments to airport dining.   We are an expanding company with various concepts in several airports nationally and have received numerous accolades for our commitment to providing quality food and impeccable service inside airports. We believe “airport dining” should not be an exception to “excellent dining”.   Position Overview: The Executive Sous Chef is accountable for supporting the Executive Chef in the following areas; supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, coordination of repair and maintenance, purchasing, made from scratch food production, consistent menu execution and menu / specials development as well as administrative, working the line and expediting as neededw and financial / budget responsibilities.   Key Duties & Responsibilities: People - The Executive Sous Chef assists in managing about 20-25 staff (line/prep/dish) within the kitchen, including supportive functions for hiring, training, development and discipline. Sous Chefs must foster and promote the company’s commitment to people by adhering to outlined philosophies and culture, which entail effective communication, mentoring, leadership and respect.   Quality Profits: Executive Sous Chef has contributory financial responsibility for food costs, labor costs and supplies for the kitchen. Chef participates implementing plans to achieve or exceed goals set by the Company or Exec Chef   Operational Excellence: Executive Sous Chef is accountable for food quality and safety & sanitation standards, assisting in management of all phases of food procurement, production and service, including: inventory and ordering, storage and rotation, sanitation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Executive Sous Chef achieves these standards through daily line checks and product tastings, response to guest feedback/scores, ongoing maintenance/housekeeping, regular safety & sanitation walkthroughs and staff training/supervision.   Qualifications: To be hired for this position, candidate must pass an airport required 10 year criminal background check and TSA security threat assessment   Must have a minimum 2 years Sous Chef experience in a full service, moderate to high volume restaurant. Knowledge of food and labor costing Basic computer knowledge (internet, Word, Excel etc.) Flexible Schedule Reliable Transportation Ability to multi-task, problem solve and work well under pressure Positive attitude with strong leadership skills •     Strong communication skills with subordinates, peers and superiors •     Able to work ten plus hour shifts. ability to stand, sit or walk for extended periods of time •     Able to grasp, lift and/or carry up to 50 lbs as needed •     Finger/hand dexterity to operate kitchen machinery, knives, etc Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature etc. Culinary school, Spanish speaker, breakfast experience and New York City food safety certification all pluses   Compensation: 50k – 60k salary, excellent bonus plan, available medical, dental and vision insurance, on site parking  

Elk Grove, California