Sous Chef - Feliciana Restaurant

BRG Hospitality Group•Covington, LA

45d•Onsite

About The Position

The Sous Chef reports to the chef de cuisine and the executive chef. Sous chefs are responsible for ensuring the quality of the food at every level, being a leader dedicated to creating a work environment where our team is set up for success and feels inspired to come to work every day. The sous will be responsible for hiring, training, scheduling, and managing a team that aligns with our values. Sous must be able to clearly communicate and instruct cooks in steps of prep, cooking, garnishing, and presentation to achieve consistent, high-quality dishes. They are responsible for making sure that the kitchen is following all standards and regulations for food safety, and that employees are educated in these standards. Sous chefs are vital in supporting the financial health of the restaurant, and are responsible for taking inventory, following budgets, costing out recipes, managing labor, and monitoring vendors.

Requirements

High school graduate or equivalent is preferred.
Minimum of 3 years industry experience with at least 1 year supervisory/management experience.
Proficiency in Google Workspace applications.
ServSafe Manager Certification (Can be obtained internally).
Basic math and computer/tablet skills.
Ability to stay professional in a stressful work environment.
Ability to work in a team environment and maintain a professional manner.
Superb multitasking skills and an eye for detail.
Available to work different hours including weekends, days, nights, and holidays.
Positive, engaging personality and professional appearance.
Ability to uphold company standards relating to appearance and dress.
Exceptional interpersonal and communication skills as well as strong task and time management abilities.
Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders.
Manual dexterity.
Knowledge of principles and processes for providing customer services, including meeting quality standards and company standard policies and procedures.
Able to listen and follow instructions, work unsupervised, and adapt to changing situations.
Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors.
Comply with all company policies.

Responsibilities

Ensuring the quality of food at every level.
Creating a work environment where the team is set up for success and feels inspired.
Hiring, training, scheduling, and managing a team that aligns with company values.
Clearly communicating and instructing cooks in steps of prep, cooking, garnishing, and presentation.
Ensuring the kitchen follows all standards and regulations for food safety and educating employees on these standards.
Taking inventory, following budgets, costing out recipes, managing labor, and monitoring vendors.
Creating specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost, with the Executive Chef’s direction.
Maintaining flexibility with the menu to provide for guests’ special requests.
Being responsible for quality, cost-effective family meal, ensuring timely preparation.
Contributing to menu development, and being responsible for execution and feasibility of these menus.
Handling and processing food in a safe and sanitary manner.
Accommodating guests with food allergies.
Demonstrating superior cooking knowledge and skill to execute culinary responsibilities effectively, and to properly supervise and develop cooks.
Maintaining the integrity of cooking standards.
Continuing to show enthusiasm, interest, and personal development.
Assisting the Executive Chef in building menus around local product availability, quality, and cost of products.
Taking a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc.
Maintaining and managing food pars by ensuring only what’s needed is prepared and fired, keeping a close eye on changes in reservation and party numbers, adjusting prep schedules and lists to maintain freshness and reduce spoilage, ensuring recipes and procedures are followed, and recording all waste and developing methods of decreasing it.
Scheduling according to budget parameters, being sensitive to overtime hours, especially when covering shifts.
Adjusting daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor.
Managing overtime daily.
Supervising the culinary staff.
Demonstrating leadership skills to manage and maintain standards in the kitchen during the Chef’s absence.
Ensuring development of prep cooks to make cost-effective quality family meal.
Supervising the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts.
Participating in the selection of cooks through recruiting, interviewing, and reference checks.
Supervising trainers to ensure that all training guidelines are followed and training objectives met.
Personally communicating with trainees on a daily basis concerning quality and progress of training, and to solicit and provide feedback.
Performing the role of trainer in the absence of a qualified trainer.
Using Hire system daily to look for cooks.