Suffolk Sous Chef

New Realm Brewing Co.•Suffolk, VA

3d•Onsite

About The Position

Responsible for overseeing the food and beverage operations of New Realm Brewing, which will also feature a tasting room with a wide variety of beers on tap, an outdoor beer garden, and private event rooms. Directs and works with the Executive Chef and associates to successfully create an unparalleled food experience. Strives to continually improve the guest experience and associate satisfaction and to maximize boh-of-house financial performance. Adheres to all company, safety, and department policies and procedures. Fosters teamwork and provides excellent guest experience. Builds brand loyalty by living the New Realm core values.

Requirements

Knowledge of various cooking methods, ingredients, and procedures
Management skills
Familiarity with industry’s best practices
Leadership
Creativity
Hand-eye coordination
Time-management skills
Decision making
Handles pressure
Deals with uncertainty
Problem Solving - Identifies and resolves problems in a timely manner; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service ; Responds to requests for service and assistance; Meets commitments.
Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
Managing People - Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services.; Continually works to improve supervisory skills.
Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
Business Acumen - Understands business implications of decisions; Demonstrates knowledge of market and competition.
Cost Consciousness - Works within approved budget.
Diversity - Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment; Builds a diverse workforce.
Ethics - Treats people with respect; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Responsibilities

Directs food preparation and collaborates with executive chef.
Helps in the design of food and drink menu.
Produces high quality plates, including both design and taste.
Oversees and supervises kitchen staff.
Assists with menu planning, inventory, and management of supplies.
Ensures that food is top quality and that kitchen is in good condition.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Prepares food properly.
Schedules staff shifts.
Trains new employees.
Orders food supplies.
Monitors and maintains kitchen equipment.
Solves problems that arise and seizes control of issues in the kitchen.