Job Description

Job Description

Job Description

Where The Sand Meets The Sea…When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You’ll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision.
Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto. Where The Sand Meets The Sea…When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You’ll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision.
Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto. 

Job Purpose:

Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Executive Sous Chef is responsible for back of house operations and shifts. Leads the back of house team including setting a positive and effective flow in the kitchen, overseeing preparations and presentation of service and menu items. Works closely with the General Manager throughout the day to ensure proper execution of service presentation and adequate support and inventory are forecasted according to business levels. Executive Sous Chefs should also be fully versed in and capable of performing all positions as needed. May also assist with interviewing, selecting, and training staff. 

Duties & Functions:

• Conduct opening procedures including receiving products, checking invoices, and completing temperature logs

• Understand the operational set up and principle of the restaurant

• Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards

• Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed

• Assist with budgeting and inventory including counting food and dry goods for inventory

• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs

• Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues

• Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary

• Train new hires on their stations and be willing and available to cover any station on an as-needed basis

• Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met 

• Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts

• Effectively implement new menu rollouts and educate team members on said rollouts 

• Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies

• Complete necessary food and station preparation prior to the scheduled event

• Ensure efficient and accurate use of produce, products and equipment in and around the kitchen

• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard

• Conduct inventory of ingredients and equipment and placing orders as needed

Specific Job Knowledge & Skills:

• Culinary degree preferred, High School or equivalent required

• One to two years in a management position, preferably in an upscale or lifestyle brand hotel

• Ability to thrive in a high-pressure environment

• Ability to reproduce and coach precision plating ( to company standards)

• Passion for food and for creating exceptional guest experiences

• Gracious, friendly, and fun demeanor

• Ability to multitask, work in a fast paced environment and have a high level attention to detail

• Strong verbal and written communication skills in English, prefer bilingual English/Spanish

• Develop and maintain positive and productive working relationships with other employees and departments

• Ability to work independently and to partner with others to promote an environment of teamwork

• Available to work on call shifts, after hours, over weekends and on holidays.

• Responsible for quarterly, and special occasion menus ( approved by direct report)

• Basic computer skills required

• Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting

• Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions

• Reach overhead and below the knees, including bending, twisting, pulling, and stooping

• Requires manual ability to use, carry, and operate all necessary equipment 

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