Sous Chef | AVA Coconut Grove
About The Position
The Sous Chef assists the Executive Sous Chef with the overall operation and administration of the kitchen as a successful independent profit center, with the goal of maximizing guest satisfaction. The role involves planning, organizing, directing, and controlling kitchen operations; personally performing culinary tasks; helping lead kitchen staff; managing food-related functions; and supervising kitchen areas to ensure a consistent, high-quality product. Duties include inventory and purchasing, cost and labor management, scheduling, food quality and safety, kitchen organization, staff training, and supporting events and menu changes. Responsibilities listed are not exhaustive, and RDG reserves the right to modify or reassign duties.
Requirements
- At least 2 years of experience in a kitchen managerial role in a fast-paced, high-volume restaurant.
- Computer knowledge, including Excel, Windows, and POS systems.
- Good communication skills.
Nice To Haves
- College degree or culinary school degree; preferred but not required.
Responsibilities
- Adhere to all company policies in the employee handbook.
- Conduct physical inventory of storage areas, freezer, cooler, spice rack, bag-in-box area, expo area, line, and service stations.
- Manage daily high-cost perpetual inventory and enter inventory, purchases/invoices, sales, and ending inventory into the COGS sheet.
- Monitor food cost of goods sold and follow order guides while understanding food quality and pricing standards.
- Review prior-week labor to identify opportunities; prepare schedules for coverage and cost; manage daily and weekly labor dollars and percentages; and monitor overtime.
- Manage daily and weekly food purchases, food par levels, daily food inventory, and ordering.
- Complete new-hire and termination procedures and prepare employee injury reports.
- Attend weekly management meetings and conduct staff pre-shifts.
- Monitor product mix, food quality and specifications, recipe adherence, and product rotation using FIFO.
- Conduct line checks and maintain organization of back-of-house storage, prep, line, and dish areas.
- Maintain sanitation standards, including temperature logs, HACCP reviews, and sanitation walkthroughs.
- Coordinate plateware par levels with the front of house and oversee the dish machine and chemical company.
- Contribute to teamwork and training and manage the back-of-house team.
- Participate in events, menu changes and launches, and daily specials.
- Communicate issues, concerns, and updates to the chef and sous chefs.
- Monitor temperature logs and kitchen opening and closing procedures.
- Maintain attention to detail and uphold the restaurant's specifications and commitment to quality.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
