Sous Chef

Great Lakes Management Group•Minneapolis, MN

9d•$55,000 - $65,000•Onsite

About The Position

As our Sous Chef, you will play a key role in the daily operations of the kitchen, working closely with the Executive Chef to deliver outstanding dishes and maintain high standards of food quality and presentation. This is a fantastic opportunity for an enthusiastic culinary professional ready to take the next step in their career.

Requirements

Certified Food Manager in accordance with MN Dept of Health
Have knowledge of service and food and beverage, generally involving at least three years of back-of-house operations positions.
Possess basic computer skills and have the ability to calculate figures and amounts such as weights and measures, discounts, sales tax, cost percentages, and cash register balancing.
General knowledge of computers including word processing, scheduling, spreadsheet applications and POS System.
Ability to read, speak, and understand English.
Ability to write routine reports and correspondence.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to speak effectively to groups, guests, children of all ages, team members, and managers of the organization.
Culinary experience: 2 years

Nice To Haves

Enjoys and maintains a high quality of life, has a willingness to learn, makes friends easily and contributes to a winning restaurant environment.

Responsibilities

Has the innate desire to work as a team member in a fun-filled environment, constantly striving to deliver the best tasting food to our guests consistently.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Knows and complies consistently with food quality and sanitation standards.
Takes a leadership role in cultivating a ‘Say No More’ guest service attitude among the team members.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Perform other duties as instructed by the Owners or General Manager.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Prepare all recipes according to the ingredients, methods and procedures contained in the recipes
Responsible for inventory, ordering, and receiving of food, beverage, disposables, kitchen supplies and janitorial supplies.
Monitors inventory levels, pricing and waste of food, beverage, disposable and kitchen supplies to conform to prescribed cost-of-goods levels.
Insures the safe and proper handling, holding and storage of all foods according to sanitation guidelines.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Use the prep lists to determine the amount of product to reach prep levels.
Maintains an orderly, clean and sanitary kitchen facility at all times.
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Completes a daily temperature log of all coolers in the facility.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Understand the ‘clean as you go’ theory.
Hires and Maintains functional workforce to both meet the demands of the operation and conform to prescribed labor cost levels
Understands and promotes a positive workplace environment.
Continually coaches and develops staff to achieve company objectives in sales, service, quality of product, appearance of facility and sanitation and cleanliness.
Able to train any employee the proper presentation, make up technique, preparation method and desired flavor of all items on the menu.
Attends all scheduled employee meetings and brings suggestions for improvement.