Sous Chef

Uptown Alley_Uphoff Ventures LLC•Midlothian, VA

32d•$20 - $23•Onsite

About The Position

The role of a sous chef at Uptown Alley is multifaceted and pivotal to the smooth operation of the kitchen. They play a crucial role in the operational management of the kitchen, overseeing all aspects of food preparation, staffing, safety, and efficiency to deliver a positive dining experience for customers.

Requirements

Certifications in food safety and sanitation, such as ServSafe or Safe Food Handling.
2-5 years of experience working in professional kitchens, preferably in a leadership or supervisory role.
A strong culinary background with experience working in professional kitchens.
Experience in supervising a team of cooks, sous chefs, and kitchen assistants is valuable.
Experience implementing food safety protocols, conducting inspections, and training staff on hygiene standards is essential.
Advanced culinary skills, including proficiency in cooking techniques, food preparation methods, and recipe execution across various cuisines and menu styles.
Strong communication skills.
Menu costing and pricing skills.
Intermediate skills with Microsoft office, basic payroll and HRIS platform understanding.
Self-starter - driven and motivated work ethic, the ability to be resilient, the ability to be adaptable, empathy, the ability to be a strategic thinker, collaborative, customer-focused, results-driven.
English language proficiency.

Nice To Haves

Completing an apprenticeship or culinary training program.
A degree or diploma in culinary arts, culinary management, or a related field.
Previous experience in a high volume restaurant.
Basic financial analysis and budget management skills.
Familiarity with the latest culinary trends.
Spanish language proficiency.

Responsibilities

Assist in calculating the cost of ingredients for menu items and determining appropriate menu pricing to ensure profitability while remaining competitive in the market.
Manage inventory levels, monitor food costs, and minimize waste.
Implement strategies to reduce food waste and improve efficiency in the kitchen.
Troubleshoot issues that arise in the kitchen, such as equipment malfunctions, ingredient shortages, or staffing challenges, and make quick and informed decisions to address problems and minimize disruptions to service.
Ensure the proper maintenance and cleanliness of kitchen equipment, such as stoves, ovens, and knives.
Enforce safety protocols to prevent accidents and injuries in the kitchen, including proper handling of hot surfaces, sharp tools, and hazardous materials.
Ensure that the kitchen complies with health and sanitation regulations by implementing cleaning schedules, conducting regular inspections, and training staff on food safety practices.
Oversee food preparation activities, ensuring that dishes are prepared according to recipes, quality standards, and health regulations.
Invest in the training and development of kitchen staff to improve productivity, reduce errors, and enhance overall kitchen performance.
Conduct performance evaluations for kitchen staff to assess their skills, productivity, and adherence to kitchen standards.