Sous Chef

Innovative Dining Group•Manhattan Beach, CA

About The Position

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: Have an extensive knowledge of our restaurant’s food offerings and beverage program Possess a strong familiarity with food service regulations and proper food handling procedures Demonstrate strong operational skills and impeccably high standards of service Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees Direct kitchen employees with food production and use a hands-on style approach when executing the line Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary Participate with recipe development and maintain the in-house core recipe files Conduct departmental orientation of new employees and participate in performance evaluations Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing) Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems Expected to continue self-education of food trends through networking, books and periodicals Create a positive work environment for our employees through friendly, caring and professional communication Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality

Requirements

SUPERVISORY RESPONSIBILITIES Supervises management of hourly kitchen employees and carries out supervisory responsibilities in accordance with the organization's policies, applicable laws, and state & local health codes. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining employees, addressing complaints, and resolving problems.
To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic.
Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Ability to provide verification of legal right to work in the United States.
Must be eighteen (18) years of age or older.
Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role.
Must have basic knowledge of computers, computer programs, and technology in general.
Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports.
Must be able to communicate clearly and effectively with employees, dining room staff and guests.
Must be able to facilitate the communication process.
Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items, tallying, and reconciling bills.
Ability to carry out detailed and specific written and oral instructions.
Ability to problem solve in standardized situations.
It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, Serv. Safe or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near co-workers. The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates.
While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Responsibilities

Supervise kitchen operations in conjunction with, and in the absence of, the Executive Chef
Ensure that all food production workers are performing their duties as prescribed by the standards established by the company
Have an extensive knowledge of our restaurant’s food offerings and beverage program
Possess a strong familiarity with food service regulations and proper food handling procedures
Demonstrate strong operational skills and impeccably high standards of service
Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service
Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements
Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees
Direct kitchen employees with food production and use a hands-on style approach when executing the line
Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards
Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service
Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary
Participate with recipe development and maintain the in-house core recipe files
Conduct departmental orientation of new employees and participate in performance evaluations
Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness
File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing)
Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
Expected to continue self-education of food trends through networking, books and periodicals
Create a positive work environment for our employees through friendly, caring and professional communication
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
Embody and deliver on exceptional service and hospitality