Sous Chef | AVA Coconut Grove
About The Position
The Sous Chef assists the Executive Sous Chef with the overall kitchen operation as a successful independent profit center, supporting planning, organization, direction, and control of kitchen operations and administration to maximize guest satisfaction. The role demonstrates culinary skills through hands-on work while helping lead staff and manage food-related functions. It also assists with supervising kitchen areas to ensure consistent, high-quality products. Responsibilities include managing inventory, purchasing, food and labor costs, schedules, staffing procedures, food quality, recipes, product rotation, kitchen organization, sanitation, training, and daily kitchen opening and closing procedures. The Sous Chef participates in management meetings, pre-shifts, events, menu changes and launches, and communicates issues and updates with the chef and other sous chefs. Duties may be modified or reassigned by management.
Requirements
- Minimum 2 years 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 stated in the employee handbook.
- Conduct physical inventories of storage areas, freezers, coolers, spice racks, bag-in-box areas, expo areas, lines, and service stations.
- Maintain daily high-cost perpetual inventory and enter inventory, purchases, invoices, sales, and ending inventory for the food cost-of-goods-sold sheet.
- Follow order guides and understand food quality and pricing standards.
- Review prior-week labor and identify opportunities to improve labor performance.
- Manage schedules for coverage and cost.
- Manage daily and weekly food purchases and labor dollars and percentages.
- Handle new-hire and termination procedures.
- Maintain food and plateware par levels and communicate plateware needs with the front of house.
- Coordinate with the dish machine and chemical company and complete employee injury reports.
- Attend weekly management meetings and conduct pre-shifts with staff.
- Manage daily food inventory and ordering.
- Monitor labor, overtime, and product mix across appetizers, salads, sandwiches, entrées, specials, and desserts.
- Ensure FIFO product rotation, food quality, specification, and recipe adherence.
- 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.
- Demonstrate attention to detail, teamwork, and training; maintain monthly inventory.
- Participate in events, menu changes and launches, and daily specials.
- Communicate issues, concerns, and updates with the chef and sous chefs.
- Monitor temperature logs and manage kitchen opening and closing procedures.
- Apply managerial skills across the entire back of house.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
