Sous Chef- Greater Boston

LEGAL SEA FOODS•Boston, MA

1d•$70,000 - $75,000•Onsite

About The Position

This position manages and directs the work of the heart of house (HOH) team members which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; resolves team member complaints; decides upon termination and other discipline of team members reporting to the Executive Chef; and is responsible for inventory, variances, and ordering with respect to the HOH Department.

Requirements

Must be able to relate to the following in a courteous and professional manner: Guests; Supervisors, Subordinates, Co-workers, Vendors, and other people with whom they have contact while on duty.
Good judgment, the ability to make independent decisions without direction from others and to solve any problems arising in the course of performing the work.
Excellent guest service skills.
Ability to understand guest needs and ask questions to expedite the handling of requests.
3 – 5 years in professional kitchens, with 1 year in a Sous Chef or similar leadership role
Culinary degree or certificate preferred; high school diploma required.
Prior work experience in a restaurant or hospitality position required.
Serv Safe Food and Alcohol Certification required.
Leadership qualities include but are not limited to good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with guests, vendors, team members, management, and Company personnel.
Good judgment, the ability to make independent decisions without direction from others and to solve any problems arising in the course of performing the work.
Excellent guest service skills.
Ability to understand guest needs and ask questions to expedite the handling of requests.
Proficiency in Microsoft Outlook, including email management, calendar scheduling, and task organization, is required.

Nice To Haves

Culinary degree or certificate preferred

Responsibilities

In the absence of the Executive Chef or the Executive Sous Chef, the Sous Chef is responsible for managing and directing the work of all HOH departments.
Responsible for exercising discretion and independent judgment with respect to the HOH Department, as assigned, including interpreting, implementing and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances.
Assists in controlling food costs by ensuring properly billed, received product, and investigating variances.
Assists in controlling labor costs.
Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Team Member Handbook).
Performs job functions of other management personnel in their absence and/or in addition to them.
Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).
Assigns, directs, reviews, and approves work of the Cooks and assigns department HOH team members while working in the restaurant.
Responsible for the development and growth of the Cooks and HOH team members within the assigned department. This includes empowering, delegating, following up on duties, and providing ongoing mentoring.
Determines appropriate staffing levels within assigned department for each shift and manages breaks, meal periods, and shift cuts based on business needs.
Participates in interviewing and hiring Cooks and HOH team members, making recommendations for hiring decisions.
Completes and conducts performance appraisals for Cooks and HOH team members.
Handles discipline and performance management for Cooks and assigned HOH team members.
Authorizes and assigns overtime when necessary.
Ensures Company recipes are adhered to, and approved products are utilized.
Exercises discretion and independent judgment with respect to decisions involving the management and operations of HOH Departments as assigned.