Sous Chef

Union Joints•Clarkston, MI

11d•Onsite

About The Position

This restaurant that was built on the cornerstone of authentic American comfort, served up one cheese-strewn noodle at a time in a hot dish that bubbles up a chorus of a thousand Michigan memories. OK, we're getting a little out of hand there; but when it comes to mac & cheese, digging deep comes naturally to us. Why? Because it's the stuff of legend. It's that rare combination of the totally expected and the happily surprised. And it's what you'll find at an 1840's church on Main Street in Clarkston, Michigan. Please make yourself at home. Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO! POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience; maintaining a sense of team cohesiveness.

Requirements

2-4 years restaurant experience preferred
2-4 years food preparation experience preferred
1+ year management experience preferred
Ability to handle stress under pressure
Ability to lead and manage a team
Basic math and calculation skills
Work well with others
Positive attitude
Current certifications as required by state and local laws
Understanding of food safety and sanitation rules

Responsibilities

Training new employees on kitchen procedures
Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
Acquisition, orientation, training, supervision and development of kitchen staff.
Monitoring all kitchen equipment and supplies
Handling customer issues as they arise
Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
Documenting any inventory concerns and assisting with counts as assigned
Motivating colleagues to maintain the Joint’s standards of excellence and ensure adherence to recipes and policies
Maintaining sanitation, health, and safety standards in work areas
Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality
Acting as a backup to Front of House Manager, as needed