Sous Chef

The Genuine Hospitality Group•Miami, FL

7d•Onsite

About The Position

With delegated authority, reporting to the Owner, General Manager, and the Executive Chef, the Sous Chef is responsible for managing and running production lines while coaching and developing lead team associates. This role involves assisting the Chef de Cuisine on food Cost of Goods (COGs), conducting pre-service walk-throughs, and overseeing the quality and consistency of all food items during service and special events. The Sous Chef must maintain an organized, clean, and efficiently running kitchen, closely monitor inventory, and ensure all food and products are prepared and served according to restaurant standards. Responsibilities also include making employment decisions, scheduling labor to meet business activity and cost objectives, providing orientation and training for new kitchen employees, and ensuring all equipment is kept clean and in excellent working condition. The Sous Chef will also manage cleaning schedules, control food cost and usage, prepare required paperwork, and oversee employee performance appraisals and corrective actions.

Requirements

A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
A minimum of 3 year of experience in management.
At least 2 years’ experience in a similar capacity.
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours).
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
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.
Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.

Responsibilities

Manage and run production lines while coaching and developing lead team associates.
Assist the Chef de Cuisine on food Cost of Goods (COGs).
Conduct pre-service walk-through ensuring Banquet / Event is ready to be served.
Oversee quality and consistency of all food items during service and special events.
Maintain an organized, clean, and efficiently running kitchen at all times.
Closely monitor inventory and ensure that all products are ordered according to predetermined product specifications and all products are received in correct unit count and condition.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor’s cost objectives are met.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Fill in where needed to ensure guest service standards and efficient operations.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.