Sous Chef

JOB SUMMARY

The Sous Chef is responsible for the direct supervision and management of all culinary employees in their outlets. They assist in ensuring adherence and integrity of SOP standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands.

• Ordering and Inventory, Expense Management
• Servicing the guest
• Must be able to train, supervise and work with all the kitchen staffs in order to prepare, cook and present food according to restaurant standard recipes.
• Provide quality food products and meet budget requirements.
• Must set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic.
• Supervises the assigning of specific duties to employees for efficient operation of the kitchen.
• Supervise the culinary staff schedules so that proper coverage is maintained while keeping payroll costs in line.
• Ensure proper receiving, storage (including temp.
  
  -settings) and rotation of food products so as to exceed Health Department regulations.
• Verbally communicate, in a calm, positive demeanor, during the course of the function with the service staff.
• Supervise cleanup of kitchen area and proper breakdown and storage of equipment

• 3 Years Culinary Experience
• 1 Year managing 10 or more employees

• Knowledge of Microsoft Word and Excel
• Knowledge of Stratton Warren/AS400
• Must be able to read and write English and Spanish.
• Ability to lift 50 lbs.
• Ability to push or pull 150 lbs.
• Ability to stand for long periods, bend, lift, and reach through shift.
• Ability to read and follow directions from set recipes.
• Ability to mix formulas accurately to ensure consistency.
• Posses a team player attitude and be flexible.
• Understand and have thorough knowledge of sanitation procedures.
• Ability to read and write English.
• Assumes responsibility of room in Chef's absence.
• Must have ability to establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles.
• Ensure quality food product and production through adherence to established SOP standards and guidelines.
• Teach and develop staff in a professional and effective manner.
• Assist in the maintenance of food costs, labor costs, and all other expenses within budgetary guidelines.
• Enforce all company performance standards fairly and consistently with staff; including self adherence for example and integrity purposes.
• Assist in cooking, creating, and establishing new, innovative, and imaginative recipes.
• Ability to react and think quickly under stressful circumstances.
• Participates in ordering, labor control, and other administrative duties as assigned.
• Ability to identify and administer disciplinary action as needed.
• Ensures cleanliness and maintenance of kitchen, storage, and surrounding areas.
• Ability to withstand high temperatures for a long duration of time.
• Ability to interact with co-workers, subordinates, and guests effectively.
• Must have comprehensive knowledge of food and products, standard recipes and preparations.
• Ability to operate all food equipment.
• Ability to set realistic goals and standards.

• Must be comfortable working 10 hour shifts or longer
• Must work within the sanitation guidelines
• Must be comfortable producing multiple cuisines

• $60,000 to $65,000
• Bi-Weekly Pay Dates
• PTO, 401(k), Medical, Dental, Vision, Life & Disability Insurance