Sous Chef
About The Position
The Sous Chef / Kitchen Manager at Thirsty Lion scratch kitchen and cocktails is responsible for maintaining company standards for quality, service, cleanliness, consistency, value, and profit in the kitchen. The role oversees ordering to maintain adequate stock of fresh products without disrupting production or customer satisfaction, ensures kitchen employees are trained according to the Training Manual, and handles kitchen accounting and administrative duties as directed. Additional areas of responsibility include food handling and sanitation, back-of-house security, kitchen organization, equipment repair and maintenance, waste control, and employee development.
Requirements
- Previous experience working in a high-volume restaurant or hotel setting is preferred.
- Experience managing hourly back-of-house staff is preferred.
- Ability to make decisions under high-pressure situations.
- Willingness to develop culinary skills, mentor the team, and lead by example.
- Ability to continuously stand, walk, and lift up to 10 pounds.
- Ability to frequently bend, reach overhead, and lift up to 20 pounds.
- Ability to occasionally squat, sit, climb, kneel, push, pull, and lift up to 50 pounds.
Nice To Haves
- Previous experience in a high-volume restaurant or hotel setting.
- Experience managing hourly back-of-house staff.
Responsibilities
- Monitor preparation of all prep items to ensure company recipes and quality standards are followed.
- Set daily preparation levels and prioritize prep items according to need and production time.
- Establish and monitor waste controls for discarded items, spoilage, and mistakes.
- Monitor production of menu items to ensure company portioning and presentation procedures are followed.
- Assist with developing a master weekly schedule based on sales projections and budgeted labor goals.
- Prepare the weekly schedule based on the master schedule, restaurant needs, and budgeted labor goals.
- Monitor and control daily kitchen labor costs.
- Comply with state, federal, and company wage, hour, and employment laws.
- Ensure line and prep cooks are trained for their assigned positions.
- Monitor kitchen employee productivity through organized planning and positive direction.
- Ensure adequate line-cook and prep-cook coverage during peak periods while meeting projected cost goals and restaurant needs.
- Develop and implement daily and weekly cleaning schedules for the kitchen and dish area.
- Develop and implement daily and weekly equipment maintenance programs; maintain equipment in good working order and assist with keeping a repair log.
- Maintain a positive and professional kitchen atmosphere.
- Implement and monitor food dating, labeling, and rotation in dry storage, walk-ins, and freezers.
- Establish proper storage and rotation procedures for food items.
- Ensure food storage and handling comply with health department requirements and company policies.
- Communicate supplier availability, quality, and service problems to the General Manager.
- Monitor the quality, quantity, and price of food products received from suppliers.
- Ensure orders are completed by the specified time for approval by suppliers.
- Keep kitchen keys from unauthorized personnel; secure doors and storage areas, set the alarm where applicable, and supervise delivery personnel.
- Orient line and prep cooks according to the Training Manual and follow training schedules for new hires and cross-training.
- Monitor training using checklists and flow charts.
- Develop and train kitchen employee trainers in their assigned areas.
- Maintain an environment that supports positive training and development of line and prep cooks.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
