Chef Evan Funke is a steward of Italian cooking traditions and culture. At Mother Wolf, he pays tribute to Rome’s mythological origin story of Remus, Romulus and the Lupa Capitolina. With Rome as the singular inspiration for Mother Wolf, Funke’s rich and soulful cooking is a mosaic of the ancient, pastoral and urban culinary heritage of la cucina Romana. The menu echos themes of shepherds, popes, farmers and artisans with wafer-thin wood fired pizzas, hyper-seasonal antipasti and the exceptional pastas for which Funke is renowned. Many of the Roman classics are featured - Carbonara, all’Amatriciana, alla Gricia, al Burro, Arrabiata and more.
Position Summary:
The Executive Sous Chef directly supports the Executive Chef in all aspects of BOH operations. They will provide leadership, training and supervision in the kitchen as well as oversee the quality and timely distribution of food.
Duties & Responsibilities:
- Manage kitchen in the absence of the Executive Chef.
- Develop new menu options based on seasonal changes and customer demand, with the guidance of the Executive Chef.
- Ensure that kitchen activities operate in a timely manner.
- Responsible for weekly and monthly inventories. Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Create schedules for kitchen employees and evaluate their performance.
- Ensures Department of Health and company sanitation standards.
- Observe, coach, and develop BOH staff.
- Assist with recruiting, interviewing, hiring, and training of new employees.
- Control costs and minimize waste by reviewing food and labor costs with the Executive Chef.
- Possesses practical knowledge of the job duties of all supervised employees.
- Being an effective communicator to the team and to restaurant leadership and ownership.
- All other duties as assigned.
Physical Requirements:
- Must be able to stand and exert well-paced mobility for extended periods.
- Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
- Must be able to bend or lift 50 pounds or more.
- Exposure to hot kitchen elements or cleaning materials.
Skills/Experience:
- At least two (2) years’ experience in a full service, moderate to high volume restaurant.
- Exceptional communication skills
- Ability to focus, multitask and work well under pressure.
- Must be organized, self-motivated, and proactive with a strong attention to detail.
- Ability to work a flexible schedule including evenings, weekends and holidays when required.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.
