Executive Sous Chef
Methodology is on a mission to empower people to eat the best food in the world, heal their bodies and minds, and live their best lives. People love our food today but we’re obsessed with continuous improvement of the product. We're looking to add an experienced Executive Sous Chef to our team to help take us into our next chapter and execute on making the most delicious and healthy comfort food possible. This is an exciting opportunity to join the culinary team of an emerging brand with a fast-paced, entrepreneurial culture. You'll have an opportunity to build and lead a team for our day-to-day culinary operations. You’ll also have an opportunity to create items for our weekly changing menu.
Some of your responsibilities will include:
The “aircraft controller” of our culinary day-to-day production operations: developing, directing, improving, and managing all production processes and related metrics for quality, throughput, productivity, cost. Work collaboratively with the Executive Chef, Plant Manager, and Supply Chain Manager to execute on the above.
Ensure all-new weekly menu items are executed perfectly as you oversee production
Analyze culinary operating budgets. Control costs of food, labor, and related purchases, effectively, and in line with the overall operating budget.
Ensure excellence in client satisfaction through effective training of culinary staff
Instruct and teach proper food handling, production, storage, service, and execution
Keep all kitchen spaces to the highest level of cleanliness in accordance with local health codes as well as leads all projects to ensure our kitchen is up to code with the local health department.
Collaborate on menu design - submitting your work to the Menu Design Team for final approval for our weekly changing menu.
Promoting our culture of mutual respect, hard work, consistency, and effective communication
Following and enforcing company rules and policies and handling day to day disciplinary actions and understanding when to escalate issues to upper management
Managing scheduling, payroll and recruiting for the culinary team
Skills and qualities we look for:
You have at least 6 years as CDC, Executive Sous Chef, or higher and have an amazing track-record (your direct reports would rave about you if we called them as a reference)
Possess strong culinary knowledge and experience w/ high-volume, batch cooking, recipe and menu development including gluten-free, paleo, vegan/vegetarian and specialty diet options.
Expert in Microsoft Excel, Google Suite
Previous P&L ownership and deep understanding of P&L and COGS reports
Experience with payroll and timekeeping systems
Expert written and verbal communicator
Previous responsibility for food purchasing and inventory management. We have a buyer and sourcing manager but you’ll need to know the ins and outs of how these systems work.
Previous responsibility for production scheduling
Passion for food, menu and recipe development
Possess deep curiosity about the principles of nutrition, health, and wellness
Team-oriented - always defaults to "us" over "me"
Ability to work proactively and effectively, with minimal guidance and oversight; is an exceptionally creative problem solver
Is highly empathetic and committed to "do the most good for the most people"
Comfortable working in a fast-paced entrepreneurial environment where everyone is expected to make a big impact
Flexible, well-organized and able to manage a high-volume workload and numerous projects simultaneously under deadline pressures
The opportunity to do meaningful work and help people live healthier, more vibrant lives
A collaborative team environment where you'll have the opportunity to contribute to, work with and learn from teammates with various expertise
Generous compensation, bonuses, comprehensive health, dental, and vision
Plentiful Methodology food to keep you operating at your best!
Opportunity for equity participation
Job Type: Full-time
How to Apply
Please send your resume and cover letter to firstname.lastname@example.org along with the answers to the following questions:
How many years of Culinary Management experience do you have?
How many years of P&L Responsibility experience do you have?
How many years of Recipe Scaling experience do you have?