(FT) Food Service Sous Chef

Honest Weight Food Cooperative•Albany, NY

12d•$27

About The Position

Acts as Kitchen Manager, at the direction of the Food Service Manager, and in companion with the other Sous Chef, oversee the daily operations of the kitchen and provide professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations, and presentations meet department specifications and commitment to quality. Maintain a safe, organized, and sanitary kitchen. Utilize, train, and model for staff proper food-handling techniques. Ensure staff are following established food-handling techniques through training, coaching, and leading by example. Ensure that kitchen operations are consistent with co-op mission.

Requirements

Must be at least 18 years of age
High School Diploma or Equivalent
Met or exceeded expectations on most recent performance evaluation
Excellent communications skills
Strong organizational skills
Knowledgeable and comfortable using Microsoft Word, Excel, and Outlook
Retail store environment
Frequent standing, walking, bending, reaching, and climbing.
Occasional exposure to cool temperatures (coolers) and below zero temperatures (freezer)
Frequent lifting of up to 50lbs.

Responsibilities

Staff and Member Owner Supervision
Supervise and train employees and member workers in food and kitchen safety, knife safety, allergens, SMS, and any other training necessary to perform their job functions effectively and efficiently
Monitor and taste food preparation to ensure all staff follows all recipes correctly and that food is prepared to meet quality standards
Cover open shifts as needed
Monitor and manage production schedule, communicate to managers and staff on any modifications. At times will be in charge of the entire Food Service Department
Food Preparation
Collaborate with cooks to create seasonal recipes and menus
Develop and organize recipes
Actively participate in daily production of soups, salads, dips and entrée items
Ensure the staff follows proper rotation, dating and food storage procedures
Proactively monitor the flow of food to minimize waste. Have plans for leftovers
Help prepare, delegate, and fill catering orders
Ensure that staff are following recipes for consistency in both quality and cost
Maintain and ensure kitchen staff are maintain required temperature and cooking logs
Personnel
Coordinate with Food Service Manager to ensure tri-annual staff meetings are held, and ongoing communication happens daily
At the direction of the Food Service Manager, train and coach of kitchen staff in all aspects of their jobs
At the direction of the Food Service Manager, complete evaluations within appropriate timeframe
At the direction of the Food Service Manager, screen, interview, and hire kitchen staff
Financial Management
Cost current and new items to ensure margin budgets are met or exceeded
Work to minimize shrink at all times, coaching staff, and giving feedback to cooks, Buyer, Front of House Manager, Bakery Manager, and Food Service Manager
Customer Service
Smile and greet customers. Ensure all kitchen staff are actively greeting customers, and providing excellent customer service
Address and solve customer questions, inquiries, complaints, elevate anything unsolvable/answerable
Food Safety, Department Safety and Maintenance:
Ensure kitchen is following all local, state, and federal regulatory requirements
Ensure that unsalable items are culled and cull policy is being followed
Organize and maintain kitchen and equipment in sanitary and orderly condition consistent with county, state, and federal regulations
Work with Food Service Manager and Food Service Buyer to ensure accuracy of ingredients and supplies
Participate in periodic monthly inventories
Promptly advise Food Service Manager of equipment needs, perform minor repairs, and maintain equipment logs
Ensure required temperature and cooking logs are completed