Sous Chef

SLO Brewing Co LLC•San Luis Obispo, CA

45d•Onsite

About The Position

The Sous Chef will act as a leader, policy maker, and implementer in the food production and service operations. This role involves managing employee relations, maximizing profitability, ensuring staff are trained in safe and sanitary practices, and maintaining high standards for food quality and presentation. The Sous Chef will also be involved in menu development, equipment evaluation, and safety training. This position requires working at both Rod & Hammer Rock and The Carrisa locations.

Requirements

Minimum of 2 years culinary leadership experience with restaurants with comparable business volume (up to 600 meals per day in peak periods and scale to 100 off peak).
Possesses current certification in food safety and handling as required under the California Uniform Retail Food Facilities Law, or attains certification within 60 days of employment.
Excellent supervision/managerial skills required.
Excellent communication skills (including listening, writing, speaking) required.
Ability to read, write, speak, and understand English with effective skills to speak and understand conversational Spanish.
Training/development skills required.
Physical and mental ability to run all of the equipment within the food and beverage operations (ovens, slicers, mixers, ranges, blenders, coffee makers, espresso machines, computers, point of sales systems, etc.). This requires the physical ability to bend, twist, lift up to 50 pounds regularly, finger small items, see and hear.
Mental ability to conduct on-going interpersonal interactions and to analyze and solve problems is essential.
Ability to actively participate in team development and team-oriented processes and motivate others to do the same required.
Physical and mental ability to use computer hardware/software required, including email, word processing, and spreadsheet programs.
Possess a valid driver’s license, acceptable driving record and proof of current vehicle insurance.

Responsibilities

Act as a leader, policy maker and implementer, and as a professional.
Communicate with all employees, guests, supervisors, and vendors in a respectful, timely, and professional manner.
Manage employee relations by ensuring staff communicates with each other and guests in an appropriate and respectful manner at all times.
Maximize the day-to-day and long term profitability and productivity of the food production/service operations.
Encourage employee recruitment and retention by determining employee needs and overseeing and implementing benefits, work schedules, and levels of responsibility consistent with overall Company guidelines and goals.
Ensure that all food production employees are properly trained to work in a safe and sanitary manner.
Supervise all employees in food operations in meeting service and production standards and all other areas of employee responsibility.
Ensure that food, prepared items, supplies, and equipment meet established specifications and quality standards.
Monitor plate presentations to ensure quality, consistency and portion standards are met.
Encourage guest retention by determining guest needs and offering or modifying menu items accordingly.
Evaluate menu items and recipes for best customer appeal, food cost, and production efficiency.
Develop menu additions and specials in all menu categories on a regular and on-going basis.
Manage food production capital assets in an efficient and cost-effective manner.
Evaluate and recommend equipment replacement and upgrades based on need, suitability, and budget.
Manage safety and emergency training for all food production employees independently and in coordination with Human Resources Manager.
Pursue continuing food and beverage operations education for own position and subordinate positions in areas that allow for growth and increased productivity.
Review or set pars for production of all prepared goods.
Inspect plate presentations as they come off line to ensure consistency, quality, freshness, and correct portion size.
Monitor preparation of all products to maximize usage and quality in safe and sanitary manner.
Coordinate and/or conduct pre-shift meetings with food production staff to review menu changes, specials, and issues specific to that shift.
Coordinate and/or conduct pre-service meetings with floor staff to review specials, menu changes, and discuss guest response to menu items.
Inspect sanitation in all food production areas. Direct cleaning and repairs as necessary.
Manage labor to ensure most efficient use of available line staff.
Coordinate and conduct weekly safety meetings with line staff.
Meet with Executive Chef, Rock Head Chef, and Kitchen Supervisors to review safety and sanitation, food quality, menu development, and personnel issues.
Attends all regularly scheduled meetings.
Assist as necessary in monthly physical inventory process with Kitchen Manager.
Meet with line staff, Executive Chef, Rock Head Chef, General Manager, Kitchen Supervisors, and FOH Management Team to review monthly sales, cost of goods, and labor cost performance.