Sous Chef Jobs

About The Position

Requirements

• A degree or certification from an accredited culinary arts institute, an American Culinary Federation apprenticeship certification, or equivalent years of experience as a professional chef for a hotel, resort, or chain-concept restaurant corporation.
• Experience must include room service, continental cuisine, high-volume three-meal/coffee shop operations, steakhouse, and Italian cuisine.
• Working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, seafood, and East Coast cuisines.
• Ability to uphold and demonstrate the highest level of integrity and recognize standards required in a regulated business.
• Expert working knowledge and proficiency in food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulation and yield; knife handling and sharpening; stock, soup, and sauce production; dry, moist, and combination cooking; pantry and garde manger preparation; and weights and measures.
• Must be able to stand for the entire shift and withstand frequent temperature changes.
• Must be able to bend, stoop, reach, crouch, kneel, push, and pull.
• Must be able to lift 70 pounds above or below the shoulders and push or pull 125 pounds on a cart.
• Must be able to tolerate cleaning and sanitizing chemicals and work in an area containing secondhand smoke.
• Must be flexible with schedule and able to maneuver throughout all kitchen and outlet areas.
• Must have visual acuity and manual dexterity to work with kitchen utensils and equipment.

Responsibilities

• Interview, train, and select department employees.
• Maintain consistency and quality of food items under the direction of the Executive Chef.
• Ensure menu-development timelines are met.
• Direct and manage lead- and line-level employees to meet budgetary, food-quality, and customer-service expectations.
• Ensure employees receive comprehensive training and exposure to expected areas of competence.
• Provide lead- and line-level support and coverage during vacations or staffing gaps.
• Conduct performance reviews, provide feedback and coaching, and offer development guidance.
• Respond to employee complaints and grievances in a timely and efficient manner.
• Recommend or take appropriate disciplinary action in accordance with established policies and procedures.
• Plan, supervise, and monitor the work of team members in assigned areas.
• Help ensure schedules are complete based on forecasts and allowable productivity standards, and are posted on time and applied fairly and consistently.
• Approve vacation and floater requests and communicate relevant information to team members.
• Ensure direct reports complete daily sanitation checklists and temperature-log reports for each area.
• Conduct random health inspections and health-card audits.
• Instruct team members in safe food handling and sanitation.
• Spend an expected 80% of the day on the floor and 20% on administrative duties.
• See direct reports daily and meet with them monthly, including one-on-one meetings.
• Mentor and coach direct reports and staff, and provide documentation when necessary according to CET Standard Operating Procedures.
• Complete or ensure timely completion of 90-day and annual reviews.
• Ensure assigned areas comply with CET Culinary Standard Operating Procedures and educate and hold direct reports accountable to each standard.
• Ensure assigned areas use CET SOP tools, including recipe cards, logs, production sheets, cost reports, menu manuals, service guides, product lists, station diagrams, and culinary performance reports.