Sous Chef - Domenica Restaurant

BRG Hospitality Group•New Orleans, LA

16h•$55,000 - $65,000•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 Chef will be responsible for hiring, training, scheduling, and managing a team that aligns with our values. The Sous Chef 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

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. This includes 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.

Nice To Haves

High school graduate or equivalent is preferred.

Responsibilities

Create specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost, with the Executive Chef’s direction.
Maintain flexibility with the menu to provide for guests’ special requests.
Be responsible for quality, cost-effective family meal, ensuring timely preparation.
Contribute to menu development, and be responsible for execution and feasibility of these menus.
Handle and process food in a safe and sanitary manner.
Be able to accommodate guests with food allergies.
Demonstrate superior cooking knowledge and skill to execute culinary responsibilities effectively, and to properly supervise and develop cooks.
Maintain the integrity of cooking standards.
Continue to show enthusiasm, interest, and personal development.
Assist the Executive Chef in building menu around local product availability, quality, and cost of products.
Take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc.
Maintain and manage 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.
Schedule according to budget parameters, particularly when covering shifts, be sensitive to overtime hours.
Adjust daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor.
Manage overtime daily.
Supervise the culinary staff, recognizing the support role as it applies to the Chef and other Sous Chefs.
Demonstrate leadership skills which allow for managing and maintaining standards in the kitchen during the Chef’s absence.
Ensure development of prep cooks to make cost-effective quality family meal.
Supervise the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts.
Participate in the selection of cooks through recruiting, interviewing, and reference checks.
Supervise trainers to ensure that all training guidelines are followed and training objectives met.
Personally communicate with trainees on a daily basis concerning quality and progress of training, and to solicit and provide feedback.
Perform role of trainer in absence of qualified trainer.
Use Hire system daily to look for cooks.