Chef, Sous Chef

About This Role

This culinary leadership role promotes the excellence of Saks Global Restaurants by building and inspiring a professional culinary team to create top-tier experiences for guests. The Sous Chef oversees daily kitchen operations, manages high-profile catering and special events, and executes key restaurant initiatives while maintaining immaculate culinary standards.

Responsibilities

• Monitor, organize, and expedite all plates leaving the kitchen to guarantee flawless presentation, temperature, and flavor profile before reaching the guest
• Inspect each Cook station daily to monitor prep lists, par levels, and overall service readiness
• Create and execute daily specials and soups, upholding the current recipe book and providing clear instructions to designated kitchen stations
• Maintain technical mastery of all kitchen roles, possessing the skills and agility to step into any culinary position on the line as operational needs dictate
• Work closely with the Front of House (FOH) staff to seamlessly execute tickets, handle dietary restrictions, and accommodate special guest requests
• Monitor, measure, and document daily food inventories to minimize waste and optimize food cost percentages
• Manage inventory counts, process batch invoices, and assist with month-end forecasts
• Partner with the Executive Chef to order food and supplies in strict accordance with Corporate Purchasing Contracts
• Collaborate with culinary leadership to plan, organize, and execute catering menus, private parties, and special restaurant promotions
• Drive the culinary team to achieve and maintain a 90% score or better on seasonal secret shop reports and health sanitation evaluations
• Oversee the rigorous maintenance and cleanliness across all kitchens, walk-ins, and storage areas
• Enforce all Health and Sanitation standards as directed by Saks Global, local/federal Health Departments, and third-party sanitation auditors
• Oversee culinary Associates in completing daily tasks, fostering a culture of accountability and professional growth
• Onboard, coach, and counsel direct reports, offering real-time feedback and culinary instruction
• Enforce Saks Global policies and procedures uniformly, delivering disciplinary action and conflict resolution when necessary
• Communicate daily and effectively with all line cooks, prep cooks, and stewarding/dish crew members to ensure kitchen synergy
• Partner closely with the Executive Chef and communicate daily with the broader restaurant management team regarding scheduling, P&L reports, and employee relations
• Participate in weekly department manager meetings, relaying pertinent updates to other business units and cascading critical corporate news back to the kitchen staff

Requirements