Sous Chef
About The Position
The Sous Chef is responsible for maintaining all operations standards during their shift, including ticket times, sanitation, plate presentation, and food safety. This role ensures that safe food is always served, updates and reads the manager log every shift, and maintains the sanitation, maintenance, and organization of various kitchen areas. The Sous Chef also assists with planned events and promotions, establishes pars, and collaborates with the team on menu offerings, daily specials, and creating a safe working environment. Additionally, this position involves hiring, training, development, and discipline of kitchen staff, coaching team members on standards, quality, and creativity, conducting check-ins and reviews, interviewing kitchen staff, and participating in department meetings. The Sous Chef also participates in weekly manager meetings, completes labor and accounting paperwork, audits labor, conducts monthly inventory, receives incoming orders, minimizes waste, keeps food costs in line, and inspects the kitchen for sanitation levels at the end of each shift. Other duties and tasks may be assigned.
Requirements
- Servesafe manager certification
- Prior management experience preferred
- Ability to lead a team
- Ability to manage multiple tasks and projects
- Dedication to ensuring excellent service and to seeing issues through to resolution
- Strong problem-solving skills
- Willingness to work flexible hours including nights and weekends
Nice To Haves
- Associates degree (or equivalent) in related field preferred
- Minimum three to five years of experience in the restaurant/hospitality industry, preferably with from-scratch cuisine
- Understands and utilizes Appreciative Inquiry
- Understands Lean principles with a focus on processes
- Strong knowledge of the Craft Beer industry
Responsibilities
- Maintaining all operations standards during their shift including ticket times, sanitation, plate presentation and food safety
- Ensuring that we are always serving safe food
- Updating and reading the manager log every shift
- Ensuring the sanitation, maintenance and organization of the kitchen, dish room, down stairs pantry, walk-in coolers and the upstairs kitchen
- Assisting with planned events and promotions in conjunction with other restaurant managers and Events staff
- Assisting in establishing pars and ensuring we carry a responsible amount of product
- Collaborating with team on menu offerings
- Assisting in creating and rolling out daily specials
- Providing and maintaining a safe and secure working environment
- Assisting in hiring, training, development and discipline of the kitchen staff
- Teaching and coaching team members throughout the shift on standards, quality and creativity
- Conducting quarterly check-ins and annual reviews with the BOH staff
- Conducting interviews for kitchen staff
- Assisting in conducting department meetings to revisit policies and procedures and connect with the staff
- Participating in daily Q-Times with FOH and BOH staff
- Participating in the weekly manager meeting as needed
- Accurately completing paperwork pertaining to labor and necessary documentation for accounting
- Auditing labor at the end of each shift to make sure everyone is properly clocked in and out
- Conducting monthly inventory of all food items
- Receiving and inspecting incoming orders
- Keeping waste at a minimum and keeping food costs in line
- Inspecting the entire kitchen at the end of each shift to insure sanitation levels are being met
- Performing other duties and tasks as assigned
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
