Sous Chef

The Manchester Lexington•Lexington, KY

About The Position

A direct line to the Head Kitchen Manager or Executive Chef (EC) for the line cooks. The Sous Chef is directly responsible for being proficient at every station and facet in the kitchen, but a sou also needs to know, in great detail, what it takes to make everything run smoothly and have an understanding what the positions above them do to keep the wheels turning.

Requirements

2+ years of experience as a Sous Chef.
Understanding of various cooking methods, ingredients, equipment, and procedures.
Excellent record of kitchen and staff management.
Accuracy and speed in handling emergency situations and providing solutions.
Familiar with industry’s best practices.
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Nice To Haves

BS degree in culinary science or related certificate would be a plus.

Responsibilities

Oversee all food production.
Assist in ordering duties for food, paper, and cleaning supplies.
Ensure all food, paper, and cleaning supplies are accounted for.
Manage daily performance of all HOH team members to build and develop a team that exceeds company standards and expectations.
Oversee and assist in scheduling for HOH.
Work with Exec Chef to push restaurants financial and culinary growth of the property.
Educate and coach team to exceed expectations.
Clearly define expectations and hold individuals accountable.
Provide both positive and constructive feedback to the team in a timely manner and documented when appropriate.
Execute training programs consistently for hourly employees.
Work with the Executive Chefs to create innovative and authentic menus.
Educate self and communicate to team on regional history, culture, and cuisine. Educate self and communicate to team on industry trends, innovative techniques, and environmentally friendly product/procedures.
Develop, coach, and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes.
Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times.
Oversee and manage the kitchen during prep and service ensuring that service runs smoothly.
Promote safety and proper sanitation amongst all staff. Ensure that all staff and managers are trained and follow the department of health protocols.
Oversee kitchen/building facilities to ensure safety and functional operations ranging from culinary equipment to building infrastructure.