Corporate Sous Chef - Kennedy Concepts, Inc.

Our Mission

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Summary of Position

The Corporate Executive Sous Chef reports directly to the Corporate Executive Chef and plays a critical role in supporting the operations and management of the BOH (Back of House) in the Kennedy Concepts brand. This role ensures the execution of high standards in food quality, kitchen operations, staff training, and cost control across multiple concepts. The Corporate Executive Sous Chef will oversee daily kitchen functions, maintain company standards, and assist with leading culinary teams in achieving financial goals and operational efficiency. The ideal candidate will act as a key partner to the Corporate Executive Chefs, assisting with the development, implementation, and ongoing refinement of processes to enhance overall kitchen performance and food quality.

Duties & Responsibilities:

BOH Training

• Assist the Corporate Executive Chefs in developing and updating training materials, specifications, and checklists for BOH staff across all locations.
• Ensure all BOH staff are proficient in recipes, cooking techniques, portion control, and presentation standards as set by the company.
• Learn and properly utilize the Stella Trainer training platform for training and education.
• Continuously support and mentor Kitchen Managers, Assistant Kitchen Managers, and BOH staff to foster growth and promote from within.
• Develop and train staff to excel in Expo roles, focusing on high-level execution of dishes in flavor, presentation, and accuracy.
• Conduct periodic training sessions and performance evaluations to maintain high culinary standards.

BOH Staffing & Schedules

• Collaborate with the Corporate Executive Chef and Kitchen Managers to ensure efficient staffing levels in all BOH positions, based on business demands.
• Support the creation of accurate and timely work schedules, ensuring adherence to budget and labor costs.
• Assist in the recruitment and onboarding process of BOH staff, ensuring alignment with staffing requirements.
• Foster a positive and accountable work culture, holding BOH staff to company standards and addressing performance concerns in a constructive manner.
• Learn and properly use our Sling scheduling platform.
• Ensure recognition of exceptional staff performance to maintain motivation and morale.

BOH Staff Supervision

• Assist Kitchen Managers, Supervisors and BOH staff.
• Ensure the BOH staffs’ daily duties and ensure all company standards, policies, and procedures are being met. This will be accomplished through holding Kitchen Managers, Assistant Kitchen Managers and BOH Supervisors accountable for their actions.
• Ensure all daily checklists, line check sheets, prep sheets and order guides are being filled out, completed, and filed out 100% correctly.
• Show leadership through hard work, loyalty, dedication, and honesty to all the Staff and the Company.
• Earn and maintain the respect of your fellow Managers and staff members through hard work, honesty, dedication, and strong Leadership.
• Assist with the disciplinary actions of BOH employees.
• Perform interviews and hiring BOH employees.
• Verify all food, beverage, paper, and chemical supplies are accounted for.
• Ensure that there is no internal theft and that we keep product waste to a minimum.
• Continuously develop/train the Expo position to perform at the highest levels.
• Keep constant communication with other Corporate Chefs to develop, train and execute practices that will eliminate FOH issues with the BOH performance.
• Attend weekly meetings with other Corporate Chefs to ensure consistent communication.
• Acknowledge and reward Chefs, BOH Managers and BOH employees for their excellent job performance.
• Assist with the training and opening of new restaurant locations.
• Assist stores as a fill-in Manager to cover vacations, staffing shortages, and/or terminations.

Food Standards

• Work with the Corporate Executive Chef and other chefs to maintain consistency in food quality, taste, and presentation across all locations.
• Assist in the development and implementation of new dishes, food specials, and seasonal menus.
• Enforce company standards for food recipes, portion sizes, presentation, and plate garnishes.
• Monitor kitchen operations to ensure dishes are prepared according to company specs and guest orders are fulfilled accurately and promptly.
• Collaborate with the team to enhance operational processes, including food delivery times and quality.

Purchasing & Cost Control

• Support the Corporate Executive Chef in managing food and supply inventory, ensuring that purchases align with quality and budgetary requirements.
• Learn and properly use and train others on our MarginEdge inventory platform.
• Monitor vendor deliveries and ensure product quality meets company standards.
• Contribute to cost control efforts by implementing and maintaining proper inventory management practices, reducing waste, and ensuring portion control.
• Work closely with Kitchen Managers to track and reduce food and labor costs while maintaining high culinary standards.
• Assist with monthly inventory audits and ensure compliance with food handling procedures.

Cleanliness/Maintenance/Health Score

• Ensure that kitchens, equipment, and storage areas are maintained to the highest cleanliness and sanitation standards.
• Work alongside the maintenance team and Corporate Executive Chef to ensure timely and cost-effective repairs and upkeep of kitchen equipment.
• Monitor the adherence to food safety protocols, including proper handling, storage, and hygiene practices.
• Maintain compliance with Health Department regulations, aiming for consistent health inspection scores of 95 or higher across all locations.

Corporate Collaboration and Communication

• Collaborate with the Corporate Executive Chef, Director of Operations, and other leadership team members to ensure alignment on operational goals and strategies.
• Assist in maintaining open lines of communication with restaurant locations, providing support for daily operations and ensuring consistent practices across all kitchens.
• Participate in corporate meetings, sharing insights on culinary operations, staff performance, and cost-saving opportunities.
• Contribute to the opening of new restaurant locations, ensuring culinary excellence and operational efficiency.

Qualifications

Required

• Proven experience in a high-volume restaurant upscale casual restaurant.
• Ability to write and create high quality food recipes.
• Ability to cook high quality food dishes.
• Ability to Expo a fast-paced kitchen and maintain the Company standard and specs.
• Extensive knowledge of food purchasing, inventory management, and kitchen operations.
• Ability to implement and maintain effective training programs for BOH staff.
• Strong understanding of food safety and sanitation regulations, with a current Serv Safe Certification.
• Proven ability to manage food and labor costs while maintaining high-quality standards.
• Excellent organizational, leadership, and interpersonal skills.
• Ability to thrive in a fast-paced, dynamic environment with a focus on guest satisfaction.
• Proficient in Microsoft Excel, Word, and Aloha POS system.
• Minimum of 5 years of experience in kitchen management or sous chef roles in a multi-location or corporate setting.
• Bachelor’s degree in culinary arts or equivalent experience.
• Bilingual (English/Spanish) required.
• Experience opening new high volume restaurant locations.
• Proven ability to drive innovation in food creation, presentation, and kitchen operations.

This Corporate Executive Sous Chef role is essential to the seamless execution of daily operations across the Kennedy Concepts portfolio. By providing operational leadership and culinary expertise, this position ensures the highest standards of food quality, kitchen efficiency, and staff development are maintained, complementing the efforts of the Corporate Executive Chef.