Sous Chef; Non-Exempt - Mill Valley

Overview

Title: Sous Chef (Non - Exempt)

Hourly Rate: $30.77

Employment Type: Full-Time (AM Shifts)

Job Summary: The role of our Sous Chef is to prepare culinary items for our guests and execute the menu, ensuring a high level of performance and guest satisfaction. Guest satisfaction in our dining room revolves around the food's appearance, the high quality of the food, and the overall dining experience. The Sous Chef is responsible for adhering to daily menus, preparing food items, and maintaining cleanliness in all areas of the kitchen.

Primary activities

• Promote, work, and act in a manner consistent with the mission of Tartine.
• Comply with Standards of Service and assist in assuring the same from all kitchen employees.
• Assist in the day-to-day operation of the kitchen, coordinate food production schedules, and ensure highest level of food quality, taste, and presentation.
• Participate in actual food preparation and cooking, produce food of consistently high quality, taste, and presentation, and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling.
• With the Chef, create and streamline new menu items and methods to improve menu items.
• With the Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, and enact approved profit-oriented and cost-saving ideas/activities. Establish and require strict adherence to the health department and food handling guidelines.
• In conjunction with the Chef, develop menus and create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• The Sous Chef must maintain effective communication within the kitchen and dining room, be responsive to staff suggestions and concerns, and work with the Chef to resolve problems.
• Maintain effective working relationships with dining room manager, staff, and all other departments.
• Assist in food orders based upon projected levels of business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Follow restaurant policies, procedures, standards, specifications, guidelines, and training programs and complete them on a timely basis.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
• Work with the Chef to achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Investigate and resolve guest complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Ensure that all products are received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures.

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Work with Chef to monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories and keep inventory records.
• Work with Chef to schedule staff hours and assign duties.
• Perform some service tasks, such as clearing tables and serving food and drinks when necessary.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Be knowledgeable of restaurant policies regarding personnel to assist the Chef.
• Continually strive to develop staff and assist with ordering and…