Sous Chef - EM

DRG Employer•Cincinnati, OH

About The Position

The Sous Chef directs and maintains a safe, profitable kitchen operation while supporting the Eddie Merlot's mission and vision. The role oversees preparation and delivery of high-quality food for restaurant guests, banquets, and events, and helps lead staffing and daily production while ensuring compliance with safety and sanitation guidelines. The Sous Chef ensures recipes, preparation processes, and presentations meet company standards for freshness, quality, consistency, and guest service. As an active member of the restaurant leadership team, the Sous Chef develops kitchen team members through training, cross-training, and growth opportunities, and partners with chefs at other locations. The role also works with the Sales Manager on menus for banquets, private dining, and special events, and helps maintain strong communication and coordination between the kitchen and dining room.

Requirements

Three or more years of kitchen management experience as a Sous Chef or Lead Cook.
College or culinary training and extensive cooking and production experience.
Demonstrated leadership, team development, and team retention skills.
Extensive knowledge of menus, food preparation, and presentation techniques typical of a fine-dining establishment.
Strong written and verbal communication skills.
Familiarity with Microsoft Word products, email, and restaurant software.
Basic math and business reporting skills.
Strong teamwork and organizational skills.
Understanding of the proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicers, knives, a band saw, and a dish machine.
Ability to anticipate and avoid problems, make effective decisions under pressure, and solve problems effectively.
Experience hiring, training, and developing back-of-house team members.
ServSafe Certification or equivalent.
Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety.
Fluent English.
Able to stand for eight or more hours at a time.
Able to lift and carry up to 50 pounds.
Able to work an average of 55 to 60 hours per week, typically five days per week and occasionally six days per week.
Available to work evenings, weekends, and holidays as needed and required.
Available to travel for meetings and related business activities as needed.

Nice To Haves

Working knowledge of Spanish.

Responsibilities

Direct and participate in kitchen food production operations.
Lead, coach, teach, and hold kitchen and food production team members accountable to job expectations and standards.
Assist with recruiting, hiring, and training team members using approved company materials and certified coaches.
Prepare daily production lists and direct production for meals, banquets, and special events according to recipes, procedures, timing, portion control, and quality and presentation standards.
Ensure kitchen line levels reflect forecasted sales and conduct daily line checks for temperatures, levels, portion sizes, quality, freshness, and flavor.
Ensure compliance with applicable food preparation, handling, storage, consumer protection, employee safety, OSHA, food safety, and sanitation requirements.
Maintain an exceptionally clean and organized kitchen.
Assist the Chef in preparing the annual food, equipment, supplies, and labor budget.
Monitor sales, food and labor costs, and related financial data; adjust operations to meet financial metrics and complete cost-control reporting.
Place food and supply orders, verify received quantities, invoice prices, and product quality, and process invoices as directed.
Assist with work schedules and manage staffing levels within budgeted labor costs.
Ensure kitchen equipment is safe and ready for operation through cleaning, preventive maintenance, and documentation.
Develop training and growth plans for team members interested in advancement within the organization.
Enhance the dining experience through tableside visits and partnership with dining room managers.
Represent the company professionally and model customer service, food quality, and hospitality expectations.
Participate in corporate and restaurant leadership activities, planning, and projects, and collaborate with chefs at other locations.
Work with the Sales Manager to develop, cost, and execute menus for banquets, private dining, and special events.
Facilitate daily pre-shift meetings, communicate company and restaurant goals, and maintain a log of important information.
Build a cohesive kitchen team, maintain a weekly training or skill-development focus, encourage two-way communication, recognize team members, and promote communication between back of house and front of house.
Perform related duties and projects as assigned.