Sous Chef - Zhen Bang Noodle - Full Time
About The Position
The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet. This role involves creating and ensuring a fresh, positive, and exciting environment where sanitation, flawless delivery, and execution of product excellence and service are paramount. The Sous Chef will work with the stewarding department to ensure all cleaning schedules are followed, manage service cleanliness, and maintain knowledge of sanitation according to state and federal guidelines. They must work efficiently and accurately, possess thorough knowledge of Safety and OSHA guidelines, and follow HACCP guidelines. This role also includes managing food and labor costs, completing reports, conducting menu analysis, ordering products, training employees, preparing weekly schedules, and overseeing employee development. Additionally, the Sous Chef is responsible for inspecting equipment and ensuring preventative maintenance is in effect, and adhering to all company and departmental safety guidelines.
Requirements
- Must have four years’ culinary experience; two years’ supervisory experience
- Ability to communicate effectively with diverse work staff
- Excellent guest relations skills
- Proficient at all computer and software applications
- The ability to effectively communicate in English
- Serv Safe certified
- Work with Excel, Word and Agilysys MMS System software programs
Responsibilities
- Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
- Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
- Manage the service cleanliness and dining room floor
- Must have acquired knowledge of sanitation according to state and federal guidelines
- Work efficiently and accurately in operating mode
- Thorough knowledge of Safety and OSHA guidelines
- Follow and maintain documentation according to all HACCP guidelines
- Set up HACCP flow chart built into production guidelines
- Manage the food and labor cost
- Complete paperwork, daily and weekly reports, menu analysis and ordering products
- Training of all employees; prepare weekly schedules; employee development and training programs.
- Inspect equipment and assure PM is in effect
- Follows and adheres to all company and Departmental safety guidelines
Benefits
- Free meal on shift
- Training & Development
- Health Care Plan (Medical, Dental & Vision)
- Retirement Plan (401K)
- Life Insurance (Basic, Voluntary & AD&D)
- Paid Time Off
- Free Parking
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
