Job Description

The Executive Sous Chef is the culinary, cultural & business leader for the culinary operations and is responsible for managing the day-to-day while serving as an ambassador and liaison with the FOH team, operations team & ownership. They must demonstrate and ensure their team embodies the values that Little Water has set. Their responsibilities are centered around the lifecycle of the employee, culinary creativity, menu execution & and the financial success of the business. 

They are expected to always act as an advocate for the guest experience and to work collaboratively with the Beverage Director, Managers & FOH team. They will also model and uphold our highest standards of hospitality and company policies and culture, including leading the team in a humble, professional, and responsible manner. They will be expected to use their passion and knowledge of food, to develop new menus & systems to execute.

Food safety and financial acumen with staffing, purchasing, inventory, and cost control are critical components of this role. To be successful in this position, the candidate must have excellent attention to detail, display a sense of urgency and demonstrate strong organizational and communication skills. 

Key Responsibilities:

• Execute a menu that is an ever-evolving seafood focused menu that highlights products from the Delaware Valley & beyond under the direction of the Chef/Owner. 
• Lead and inspire a team of culinary professionals, fostering a positive work environment, and maintaining high standards for food quality, presentation, and service.
• Ensure the highest level of food quality and consistency by supervising all aspects of food production, from ingredient sourcing to final plate presentation.
• Always keeping a focus on sourcing and maintaining relationships with our farmers, ranchers & fisherman.
• Manage food costs, inventory, and kitchen resources efficiently while upholding the restaurant's standards of excellence.
• Collaborate with our Beverage Director and FOH team to create a harmonious and memorable dining experience for our guests.
• Mentor and train kitchen staff, fostering their growth and culinary skills development.
• Maintain strict adherence to all health and safety guidelines and food sanitation standards.

Qualified candidates MUST possess:

• Proven culinary experience with a focus on modern & traditional preparations, ideally in a high end or tasting menu-style restaurant.
• Up to date and passionate about culinary trends in the United States and abroad.
• Highly effective communicator through email, phone, video, and in-person.
• Exudes excellence in hospitality for internal and external guests.
• Possess excellent strategic planning skills, with an emphasis on delivering, executing, and assessing action plans.
• Excel in time management, organizational and problem-solving skills.
• Ability to adapt, lead the team through all changes & thrive in a fast-paced, entrepreneurial environment.
• Excellent communication skills to collaborate effectively with FOH staff, managers & ownership to create a seamless dining experience.
• Strong work ethic and dedication to maintaining high standards in food preparation and presentation.
• Knowledge of food safety and sanitation regulations.
• Must be able to lift heavy boxes (at least 50 lbs)
• Ability to walk, stand, and bend for extended periods of time.
• Occasional kneeling, bending, crouching, and climbing is required.
• Available to work weekends, nights, and holidays as the business dictates.
• Excel in time management, organizational and problem-solving skills
• Self-driven, results-oriented, and possesses a solid track record of leading high-caliber, upscale restaurants at a multi-unit level.
• Work required shifts, AM or PM to ensure all tasks are finished on time as needed. Open or close as necessary.
• Problem solve any issues that arise i.e. equipment issues, food or service issues & prep issues.

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