Executive Sous Chef

WHO WE ARE

Acme Hospitality owns and operates a collection of highly acclaimed and award- winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotel s, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy.

MISSION & CORE VALUES

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.

POSITION SUMMARY:

Executive Sous Chefs are responsible for overseeing all aspects of kitchen operations. They are responsible for menu planning, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The Executive Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards.

RESPONSIBILITIES:

• Develop and design menus that align with the concept, vision, and target market of the establishment.
• Plan and execute creative and innovative dishes while ensuring they are cost-effective and meet quality standards.
• Oversee the entire food preparation process, including ingredient sourcing, portioning, and cooking techniques.
• Create and maintain standardized recipes and procedures to ensure consistency in taste, presentation, and quality.
• Manage and lead a team of kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Foster a positive and collaborative work environment, promoting teamwork, communication, and professional growth.
• Monitor food production and presentation to ensure adherence to recipes, portion sizes, and plating guidelines.
• Conduct regular inspections of the kitchen and equipment to ensure cleanliness, safety, and compliance with health and sanitation standards.
• Control food and labor costs by implementing efficient production and inventory management systems.
• Collaborate with suppliers to ensure the availability of high-quality ingredients while controlling costs and managing inventory levels.
• Stay up-to-date with industry trends, culinary techniques, and food regulations to continuously improve the menu offerings and operations.
• Collaborate with the front-of-house staff to ensure a seamless and exceptional dining experience for guests.
• Handle guest feedback and complaints related to the food, providing prompt and appropriate resolutions.
• Develop and maintain relationships with vendors, farmers, and local producers to source fresh and seasonal ingredients.
• Stay informed about dietary restrictions, allergies, and special requests, and accommodate them while maintaining high-quality standards.