Executive Sous Chef

Job DetailsJob Location: 18X39 - Flight Club Cincinnati - Cincinnati, OH 45202Position Type: Full TimeSalary Range: $70,000.00 - $80,000.00 Salary/year TITLE: Executive Sous Chef DEPARTMENT: Management POSITION TYPE: Full Time REPORTING TO: Executive Chef FLSA STATUS: Exempt   Company Overview: Flight Club is the home of the Social Darts™ phenomenon and a multi-award-winning venue with multiple locations in the United States and numerous locations in the United Kingdom. We provide our guests with premium, high-quality food and beverage menu options along with proprietary gaming technology that takes the math out of darts & allows groups to play together. The traditional game of darts has been revolutionized using unique, vision-tracking gameplayer technology with an elevated twist on games you already love. Our team members work together to deliver social experiences and celebrations unmatched in hospitality. Through your enthusiasm for greatness, our core values, and our high company standards we know together you can develop into a master entertainer in our growing brand.   Position Purpose: The Executive Sous Chef is the second-in-command in the kitchen and is responsible for assisting the Executive Chef while being fully accountable in their absence. Together delivering high quality standards of food, general hygiene, and health & safety in accordance with all statutory, legal and Company requirements in a high-volume environment. The position assists in the profitability running of the kitchen department, producing food within required deadlines, and providing guest satisfaction. Our emphasis on product knowledge and training is essential to deliver an experience above the ordinary. As a leader in the kitchen, you work to create an atmosphere of fun in a positive culture of teamwork and hard work. The ability to inspire and motivate the team to realize their maximum potential while ensuring everyone is fully committed to the growth and profitability of the business.   Our Values Are: Listen to the Customer both external customers and internal customers Own the Problem, doing your best to solve the problem and seek help from others. Ask yourself what can be done to avoid problems from reoccurring. Test and Learn, by elevating, educating, and developing through continued training and learning. Create Positive Energy, optimism and a can-do attitude are infectious and motivating. Avoid negativity, focus on solutions, and avoid blame. Show Urgency, get things done quickly and accurately. Be Consistent and Fair, by showing respect to your co-workers. Bring your best self to work. Be both independently minded and a team player, by communicating issues and viewpoints to assist in better productivity and teamwork. Be a Big Person, be quick to say thank you and appreciation to fellow co-workers and learn from mistakes. Be Respectful of the Companies Resources, respecting each other’s time and money to optimize success for the business and each other. Deliver Results, our business is to succeed and deliver positive results to better provide future growth and opportunities for development. Responsibilities: Deliver high quality food, hygiene standards, and safety that exceed expectations. A true professional who is proficient, creative, and fearless leading by example every shift. Identify and monitor training and development needs. Inspire the team members to reach their maximum potential and skills through coaching. Flexible approach, readily able to adapt to needs and changes. Improve operations through attention to detail by adhering to Company standards. Effectively and calmly receive guest feedback; use this to improve food service and maintain the highest possible standards; propose any necessary solutions to issues raised. Maintain Company food standards and quality through all stages of production and supply. Be available and attentive to team members. Maintain all kitchen equipment through due care and diligence. Take responsibility for the set-up and effective operation of the kitchen in the absence of the Head Chef. Ensure accurate rota planning; taking the necessary daily action to reduce or increase hours, in line with sales. Assist in the management of stock-management processes; including correct purchasing procedures using company nominated suppliers, timely stock takes, wastage reports; ensure the consistent quality, rotation, and levels of stock. Daily, weekly, and monthly reporting tasks. Must be able to pass exams with a 90% or better in each of the following categories: Food and Management Testing All issued training and testing throughout employment. QualificationsRequirements & Minimum Qualifications Must pass a background check prior to being hired. Minimum of 3 years’ Executive Sous Chef experience operating a venue generating over 5 million dollars a year or more. Required food and allergen certification maintained throughout employment. Additional state qualifications may apply per location. Available to work various shift times and days, including weekends and holidays. Able to stand, walk or remain stationary for long periods of time including continuously required to reach, bend, lift, carry, stoop and cut. Ability to lift over 50+ lbs. Authorized to legally work in the US.   The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time.   Equal Opportunity Statement: Flight Club is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, color, religion, sex, sexual orientation, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law.