The Executive Sous Chef manages and coordinates activities and operations of cooks and
other employees engaged in preparing and cooking food products; manages all aspects of
food purchasing, food preparation, and presentation at the Executive Chefs direction. They
are responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s
philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Family and
Value.

Essential Duties and Responsibilities:

• Oversee all food preparation, production, and presentation; ensure that recipes arefollowed and preparation and presentation are adhered to consistently.
• Ensure production of all recipes, both prep and plate, are consistent and ofsuperior quality
• Plan production schedules, implement and manage execution.
• Train staff for associated job functions with their assigned roles asneeded.
• Resolve all customer opportunities related to food quality andexecution.
• Understand and adhere to all GRG kitchen operation and managementprocedures.
• Communication of all opportunities, clearly and with necessary urgency, to seniormanagement to secure assistance or guidance.
• Possess and maintain thorough knowledge of wines offered in restaurant andwine/food pairings.
• Represents restaurant and brand at outside functions as needed.
• Ensureall kitchen and food operations are in compliance with all legislated healthand licensing guidelines; ensure adherence to all health and safety regulations andprocedures.
• Implement and manage GRG systems
• Food purchasing/Declining Budget
• Labor Budget/Tracker.
• Implement and maintain detailed purchase history including product specificationsand designated vendor information
• Prepare accurate and timely reports as required. Daily kitchen log/Avero log, budgettrackers both labor and product cost.
• Manage 3rd party cleaning service to verify completion and quality performance.
• Ensure GRG uniform standards are maintained.
• Hire, train, supervise, and develop kitchen staff.
• Ensure employee schedules are posted within GRG guidelines.
• Assess and identify team members with management potential.
• Assign duties and manage quality of work. Hold team members accountable forperformance.
• Provide day-to-day guidance and oversight of subordinates; actively work topromote and recognize performance.
• Follow GRG progressive disciplinary procedures.
• Manage and ensure all equipment is functioning and maintained. Takenecessary action to repair or replace any equipment that is failing, i.erefrigeration, utility smallwares, appliances, etc.
• Develop and present creative, innovative,and high-quality menus to seniormanagement for approval. Upon approval, follow all GRG procedures necessary toimplement new items.
• Prepare cuisine associated with designated concept utilizing skill and creativity.
• May perform other duties as assigned

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty
satisfactorily. The requirements listed below are representative of the knowledge, skills and/or
ability required. Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions.

EDUCATION AND/OR EXPERIENCE:

Graduate of a recognized culinary school and 5 years related experience; or a
combination of education and experience.

SKILLS:

Current knowledge of regional and national trends in food and beverage. Must possess thorough
knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising
and motivating subordinates. Commitment to excellence, high standards, and good judgment with
the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work
within constantly changing priorities with enthusiasm. Must possess acute attention to detail.
Professional appearance and demeanor with the willingness to be a spokesperson for the
restaurant. Ability to effectively communicate with people at all levels and from various
backgrounds.

REQUIREMENTS

O
S
F
C

REQUIREMENTS

O
S
F
C
Sitting
Works alone
X
Standing
X
Works with others
X
Walking
X
Customers contact
X
Lifting < 25 lbs
X
Shift work
X
Lifting 26-50 lbs
X
Extended day
X
Lifting Over 50 lbs
X
Cold
X
Carrying
X
Heat
X
Pushing
X
Temperature changes
Bending at waist
X
Wet
Twisting upper body
X
Humid
Climbing
X
Noise
X
Balancing
X
Confined area
X
Kneeling
X
High places
Crouching
X
Work outdoors
X
Crawling
Work indoors
X
Reaching
X
Mechanical hazards
X
Working with hands
Electrical hazards
Working with fingers
Explosive materials
Talking
X
Fumes
Hearing
X
Odors
X
Vision acuity -near
X
Dusts
Vision acuity -far
X
Mists
Depth perception
X
Gases
Field ofvision
Poor ventilation
Color vision
Other
Driving
X
Other

• Oversee all food preparation, production, and presentation; ensure that recipes arefollowed and preparation and presentation are adhered to consistently.
• Ensure production of all recipes, both prep and plate, are consistent and ofsuperior quality
• Plan production schedules, implement and manage execution.
• Train staff for associated job functions with their assigned roles asneeded.
• Resolve all customer opportunities related to food quality andexecution.
• Understand and adhere to all GRG kitchen operation and managementprocedures.
• Communication of all opportunities, clearly and with necessary urgency, to seniormanagement to secure assistance or guidance.
• Possess and maintain thorough knowledge of wines offered in restaurant andwine/food pairings.
• Represents restaurant and brand at outside functions as needed.
• Ensureall kitchen and food operations are in compliance with all legislated healthand licensing guidelines; ensure adherence to all health and safety regulations andprocedures.
• Implement and manage GRG systems
• Food purchasing/Declining Budget
• Labor Budget/Tracker.
• Implement and maintain detailed purchase history including product specificationsand designated vendor information
• Prepare accurate and timely reports as required. Daily kitchen log/Avero log, budgettrackers both labor and product cost.
• Manage 3rd party cleaning service to verify completion and quality performance.
• Ensure GRG uniform standards are maintained.
• Hire, train, supervise, and develop kitchen staff.
• Ensure employee schedules are posted within GRG guidelines.
• Assess and identify team members with management potential.
• Assign duties and manage quality of work. Hold team members accountable forperformance.
• Provide day-to-day guidance and oversight of subordinates; actively work topromote and recognize performance.
• Follow GRG progressive disciplinary procedures.
• Manage and ensure all equipment is functioning and maintained. Takenecessary action to repair or replace any equipment that is failing, i.erefrigeration, utility smallwares, appliances, etc.
• Develop and present creative, innovative,and high-quality menus to seniormanagement for approval. Upon approval, follow all GRG procedures necessary toimplement new items.
• Prepare cuisine associated with designated concept utilizing skill and creativity.
• May perform other duties as assigne