Sous Chef - Sugar Factory

Casino and•Dover, DE

About The Position

The Sous Chef maintains sanitation and cleanliness in food preparation and storage areas, including walk-in boxes, and helps ensure consistent food quality, presentation, and kitchen operations. The role develops recipe costs and procedures, prepares standard recipes and plating instructions, and trains employees to follow them. In collaboration with the Chef Manager, the Sous Chef prepares purchasing specifications and checks deliveries against those standards. The Sous Chef oversees kitchen cleaning, food preparation sequence, and quality at the pass during peak business hours. The role controls food, labor, and operational costs through forecasting, inventory management, waste prevention, monitoring high-cost items, and controlling kitchen access. It also maintains food and supply inventories, evaluates deliveries, and helps maintain and service culinary equipment. The position assists with budget preparation and supervises employees through hiring, evaluations, training, coaching, counseling, recognition, and safety oversight. Other duties may be assigned.

Responsibilities

Maintain sanitation and cleanliness in food preparation and storage areas, including walk-in boxes.
Develop recipe costs and procedures.
Prepare standard recipes for volume food items and train employees to follow them consistently.
Prepare standard plating instructions and require kitchen employees to follow presentation standards.
Work with the Chef Manager to prepare purchasing specifications for volume and high-priced food items.
Spot-check daily food deliveries to verify that they meet purchasing standards.
Ensure the kitchen is deep cleaned weekly.
Maintain a presence at the pass during peak business hours to check food quality, presentation, and adherence to plating standards.
Ensure orders are prepared in the proper sequence.
Manage food, labor, and operational cost percentages against the budget.
Prevent overproduction by aligning food preparation with weekly cover forecasts and popularity index percentages.
Use inventory sheets for daily orders.
Reduce production waste by communicating the cost of volume food items, checking prep-area trash cans, and requiring employees to report and log food losses.
Control high-cost items and compare usage with the daily item sales summary.
Control kitchen access, keep walk-ins locked, and lock the kitchen after hours.
Maintain food ingredients, preparation supplies, and general supplies by purchasing ingredients, evaluating delivery quality, conducting inventories, and setting inventory levels, reorder points, storage requirements, and cost controls.
Maintain culinary equipment by following operating instructions, training staff in equipment use, troubleshooting breakdowns, maintaining equipment supplies, performing preventive maintenance, arranging repairs, evaluating new equipment, and recommending purchases.
Assist with budget preparation as directed.
Interview, select, hire, and retain employees.
Complete timely evaluations for subordinates.
Conduct formal and informal training, coaching, and counseling for subordinates.
Reward and recognize superior performers.
Ensure employees work safely and follow safety rules.
Perform other duties as assigned.