The Executive Sous Chef for Hemingway’s Cuba leads the culinary charge for delivering authentic Cuban cuisine, delighting diners, and building an impeccable reputation. This includes the strategic management of driving revenue, controlling cost, developing talent, building guest loyalty, and representing the company with the highest level of professionalism. Learn more here.

Supervisory Responsibilities:

Kitchen Supervisors
Line Cooks
Dishwashers
Experience / Education / Certifications:

1. Minimum 3 years of experience as a culinary leader for a reputable restaurant – Required

2. Minimum 3 years in a supervisory role supporting more than 15 employees – Required

3. Experience with Cuban cuisine – Preferred

Essential Duties / Tasks / Responsibilities:

Core duties and responsibilities include the following. This is not an all-inclusive list of job responsibilities. Other duties may be assigned.

· Oversees the day-to-day restaurant operations for the back of house.

· Responsible for exceeding guest expectations in the dining room and with banquet functions.

· Builds rapport with guests whenever possible, presenting a professional and engaging demeanor.

· Monitors online guest reviews, delivers proactive responses and/or resolutions.

· Initiates strategic reformation of service or logistical barriers.

· Meets and/or succeeds expectations for food and labor costs.

· Participates in and submits accurate food inventories on monthly basis.

· Assists in monitoring of revenue and expense forecasting.

· Leads in the production of menus and signature food products.

· Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.

· Assures that practices are in place to meet all city, state, and federal compliance requirements.

· Provides regularly scheduled department meetings to promote clear lines of communication, expectations, and engagement.

· Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook.
Requires skillful communication skills, both verbal and written

· Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.

· Builds a team of developing culinarians that present consistent food product and presentation.

· Commands strong and best employment practices that drives associate engagement and retention.

· Trains, enlists, and monitors the team for their understanding how to control food and labor expenses

· Forecasts business levels for appropriate staffing.

· Collaborates with other leadership stakeholders to ensure the support of their goals i.e. Sales, Banquets.

· Drives a workplace that prioritizes safety above all else.