Sous Chef

Vic's River Grill•Savannah, GA

About The Position

The Sous Chef manages culinary functions, including food purchasing, preparation, and maintenance of quality standards, sanitation, and cleanliness. The role trains employees in cooking methods, preparation, plate presentation, portioning, cost control, employee safety, food safety, sanitation, and cleanliness. The Sous Chef works under the Executive Chef and manages the kitchen in the Executive Chef’s absence. The ideal candidate enjoys working with people and cooking, follows direction and established policies and procedures, demonstrates good knife skills, and holds themselves and others accountable professionally.

Requirements

Three to five years of leadership experience.
High-volume production and catering experience.
Previous experience managing cost controls.

Nice To Haves

Culinary degree.
Desire to teach, learn, and grow with a company.

Responsibilities

Promote and act consistently with Vic’s River Grill’s mission: “Great food, great service, and great production by associates imbued with pride and enthusiasm.”
Monitor sanitation practices and maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas.
Check the quality of raw and cooked food and maintain proper food-holding and refrigeration temperature controls.
Control food costs and usage through proper requisitioning, storage, standard recipes, and waste-control procedures.
Instruct cooks and other workers in food preparation, cooking, garnishing, and presentation.
Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for new menu items.
Supervise or coordinate food preparation staff and ensure food is prepared and served according to recipes, portioning, cooking, and serving standards.
Inspect supplies, equipment, and work areas for conformance to established standards.
Ensure deliveries follow receiving policies and procedures; check the quantity and quality of received products.
Plan, direct, or supervise food preparation and cooking activities; regularly prepare and cook a range of foods, including for special guests or functions.
Demonstrate new cooking techniques or equipment to staff.
Help create efficient employee work schedules.
Supervise and train staff to ensure policies and procedures are implemented and followed.
Store, label, and date food items according to policy and maintain food rotations to minimize spoilage and waste.
Follow HACCP guidelines to ensure food supply quality and safety.
Resolve customer problems and concerns.
Monitor inventory daily, place orders when necessary, and record weekly inventory.
Keep equipment clean and in excellent working condition through inspections and preventative maintenance programs.
Coordinate with and assist fellow employees to meet guest needs and support restaurant operations.
Fill in for fellow employees as needed to maintain guest service standards and efficient operations.
Manage the kitchen in the Executive Chef’s absence.
Perform other reasonable duties or tasks as assigned.