Sous Chef
About The Position
The Sous Chef / Kitchen Manager at Thirsty Lion's 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, and ensures kitchen employees receive thorough training as outlined in the Training Manual. The Sous Chef also handles kitchen-related 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. The position monitors food preparation and menu production, manages kitchen labor and scheduling, and helps ensure safe storage, proper rotation, and quality control of food products.
Requirements
- Ability to make decisions in high-pressure situations.
- Willingness to continue developing personal culinary skills, mentor the team, and lead by example.
Nice To Haves
- Previous experience working in a high-volume restaurant or hotel setting.
- Experience managing hourly back-of-house staff.
Responsibilities
- Monitor prep production to ensure company recipes and quality standards are followed.
- Establish daily prep levels and prioritize items according to need and production time.
- Establish and monitor a waste-control program covering throwaways, spoilage, and mistakes.
- Monitor menu-item production to ensure company portioning and presentation procedures are followed.
- Assist in developing a master weekly schedule based on sales projections and budgeted labor goals.
- Prepare the weekly kitchen schedule based on the master schedule, store needs, and budgeted labor goals.
- Monitor and control kitchen labor costs daily.
- Comply with applicable 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 direction.
- Ensure kitchen staffing coverage during peak periods meets projected cost goals and restaurant needs.
- Develop and implement daily and weekly cleaning schedules for the kitchen and dish area.
- Develop and implement equipment maintenance programs, help maintain an equipment repair log, and keep kitchen equipment in good working condition.
- Maintain a positive and professional kitchen atmosphere.
- Monitor food dating, labeling, and rotation in dry storage, walk-ins, and freezers.
- Establish proper food storage and rotation procedures and ensure food is handled in accordance 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.
- Secure kitchen keys, the back door, storerooms, walk-ins, freezers, and reach-ins as required; supervise delivery personnel.
- Orient line and prep cooks and follow training requirements and schedules for new hires and cross-training.
- Monitor employee training using checklists and training flow charts.
- Develop and train kitchen employee trainers and maintain an atmosphere conducive to employee training and development.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
