Position Summary:
As the CK Executive Sous Chef in our commercial production kitchen, you will play a vital role in ensuring the efficient and smooth operation of our culinary production processes and assist in the management of other Hourly Team Members. Your primary responsibilities will include maintaining high standards of cleanliness and organization, following recipes accurately, and effectively managing inventory to support production needs.

PERSONAL REQUIREMENTS:

• Passion for food, beverage, and hospitality
• Self-discipline, initiative, leadership ability and pleasant, approachable nature
• Ability to lead by example with a neat and clean appearance.
• Ability to motivate employees to work as a team and maintain engagement
• Must be a problem solver and multi-tasker, able to handle the pressures of coordinating restaurant operations and staff while finding appropriate solutions to restaurant problems.
• Must possess good communication skills
• Possesses a can-do, team-oriented, flexible attitude

FOOD & BEVERAGE REQUIREMENTS:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Communicate with the Chef of Retail effectively concerning consistent high quality of food presentation.
• Must be ServSafe Manager certified and uphold all ServSafe guidelines & TABC

• Oversee the preparation and production of a variety of food products, ensuring all are prepared on time to the correct specifications.
• Contribute to high morale by maintaining a positive outlook.
• Work collaboratively with the Commercial Kitchen Chef & other Leads to develop new products andimprove existing ones
• Collaborate with team members to increase productivity and maintain standards.
• Train and supervise the Hourly Team and Leads to develop skills necessary for their next position bysetting a positive example.
• Oversee the production schedule and ensure that all products are prepared on time to the correctspecifications
• Keep station or work areas clean and organized during shifts, including the overall restaurant andproperty.
• Accountable for tasting, monitoring, rotating, and tracking food in walk-in coolers, stations, and dry goods areas.
• Utilize strong verbal and non-verbal communication to relay information effectively.
• Ensure received orders meet quality standards and communicate any issues to the chef team.
• Assist CDC in organizing and placing orders to outside vendors
• Assist in the organization & delivery of Pullman Market internal orders
• Supervises cleaning and maintenance of equipment in the commercial kitchen, warehouse, and dish area
• Assist in the organization, production & delivery of Commercial Kitchen Catering
• Complete Opening/Closing Checklists, noting any issues or maintenance needs.
• Perform an end-of-shift walkthrough