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Benefits:

401(k) matching
Bonus based on performance
Dental insurance
Health insurance
Paid time off
Training & development
Vision insurance

The Executive Sous Chef is primarily responsible for overseeing the daily operations and efficiency of the kitchen. They coordinate, schedule, and oversee the work of sous chefs, line cooks, and all other kitchen support staff. The Executive Sous Chef also has many duties beyond the kitchen. He/She trains and mentors line cooks and other food preparation workers, completes administrative tasks related to their duties, participates in personal and professional developments, and works closely with the executive team to ensure performance is aligned with the goals and expectations of Fleet Landing.

Key Responsibilities:

Employee scheduling: composing weekly schedules and forecasting for BOH within budget. This includes reviewing employees’ requested time off, reflecting any off-site events or trainings, and approving and notifying payroll of employee vacations
Overseeing all food ordering procedures and ensuring inventories and invoices are entered and posted by period-end
Ensuring food cost breakdown is within budget
Troubleshooting equipment malfunctions, coordinating, and scheduling necessary facility and equipment repairs
Having general knowledge of the mechanical, HVAC, and plumbing layout of Fleet Landing
General knowledge of Fleet Landing’s philanthropic projects and community partners
Training and mentoring prep cooks, line cooks, kitchen managers, and all other BOH support staff
Maintain food and recipe quality and ensure food is being expedited to standard
Maintain an “A” rating per SCDHEC guidelines and standards.

Required Skills:

The ability to understand and interpret numbers, specifically P&L cost centers and trends
General knowledge and ability to use computers, tablets, apps etc. including Microsoft Office, POS Systems and any other software used to complete job tasks
Organizational and multi-tasking abilities
Ability to manage crisis in a calm and effective manner
Fortitude to effectively give and receive feedback
Capable of professionally handling employee relations and coordinating with HR to uphold and protect the Fleet Landing brand
Talent for learning, understanding, and motivating people
Desire for continuing education, personal, and professional development

Tasks Specific to You:

Creating and posting BOH schedule by Friday each week
Reconciling US Foods import batches weekly
Attending bi-weekly executive meetings
Assisting in running weekly manager meetings
Planning and contributing to quarterly planning meetings

Compensation: $70,000.00 - $90,000.00 per year

Fleet Landing is a locally-owned restaurant that has been a cherished favorite on the Charleston Harbor for 18 years. We have created a special place that values happy and memorable experiences for both our employees and our guests. Fleet Landing seeks team members who believe they can make a positive impact on their fellow team members and on each person that walks through the door.

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