Sous Chef

Harvest Market (Niemann) (Niemann Foods)•Carmel, NY

32d•$19 - $23•Onsite

About The Position

The Sous Chef works with the Restaurant Manager to produce diverse menus that appeal to the customer. The Sous Chef's duties include but are not limited to providing excellent customer service, leading the cooking staff, gaining product knowledge, rotation of product, controlling shrink and working in a safe manner while fostering the Niemann Harvest Market culture.

Requirements

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Write routine reports and correspondence.
Speak effectively before groups of customers or Associates of organization.
Basic math concepts (addition, subtraction, division, multiplication) weights and measures
Food Handler’s Certification as required by State Law provided at store level
Slip resistant shoes with closed toe and heel
Uniform per store policy
Pallet jack
Ladder
Stepladder
Associates may be required to use standard restaurant equipment including, but not limited to Knives, Oven, Grills, Slicer, Food processor

Nice To Haves

One year certificate from college or technical school
Or three to six months related experience and/or training
Or equivalent combination of education and experience.

Responsibilities

Delivers superior guest service and ensure absolute customer satisfaction
Learns and uses the three E’s: Engagement, Educate, Empowerment
Ability to properly use all Restaurant equipment
Organize the kitchen and kitchen staff to ensure optimal service level and product quality
Produce high quality dishes or the establishment’s menu and standards
Recruits and trains culinary talent
Maintains order and discipline in the kitchen during working hours
Works with Event Coordinator on tasting menus, special events menus and featured/sponsored products
Cross merchandises products across departments to increase product sales and profits
Ensures equipment safety conditions
Performs pre-shift line checks to ensure quality of product.
Identifies and communicates production needs to other departments
Assists in the development and maintenance of recipes, product specification, ingredients, production standards and portion size
Understands food costs and impact on the bottom line. (Minimizing waste!)
Offers a creative flair to create new products and programs
Maintains the highest level of food safety, sanitation and cleanliness.
Ongoing motivation of the team.
Orders any and all raw ingredients, supplies and equipment for the restaurant
Creates new formulas and recipes
Record keeping
Demonstrates excellent technique in preparing food
Demonstrates a great sense of taste and smell
Knows use, and taste of products offered
Quality assurance checks of department
Proper handling and rotation of product
Day to day operational procedures to ensure stock level, inventory, and cleanliness
Promotes sales, offer samples
Works within company programs, policies and procedures
Follows Health Code guidelines
Follows all store and department policies and procedures
Follows safety policies and procedures; is a safety role model
Other duties as assigned by supervisor