Sous Chef
Summary of Position:
The role of our Sous Chef is to prepare culinary delights for our guests and owners and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.
Duties &
Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
o Follows close direction of Executive Chef
o Execute dishes flawlessly and train staff likewise
o Assisting with training of back of house personnel
o Assisting with training front of house staff in food/product knowledge
o Monitor and control food and BOH labor costs
o Inventory/Rotation
o Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
o Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
o Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
o Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
o Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
o Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.
o Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
o Keeps up with peak production and service hours.
o Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.
o Performs other duties as assigned.
Essential Functions:
o This individual must have the ability to obtain any government required licenses or certificates.
o Ability to stand for extended periods of time.
o Ability to bend, lift and carry heavy objects.
o Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and other aspects of kitchen management.
o Strong organizational skills.
o Excellent leadership and coaching skills.
o Ability to deal effectively with a variety of company personnel and outside vendors.
o Must be able to lift and carry at least 50lbs.
o Must be able to work a flexible schedule to include nights, weekends, and holidays.
Qualifications:
o Culinary degree (preferred)
o Proficiency on the line in high-volume, full-service restaurants
o Training in a culinary arts school or apprenticeship with professional chefs.
o 3-5 plus years of relevant professional cooking experience, including some supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills.
o Excellent interpersonal, verbal and written communication skills
o Ability to interface with various levels of management
o Strong planning and organizational skills
o Ability to work as part of a team, and to lead one
o Experience in upper scale, quality oriented environment
o Experience in handling large groups and private events, in addition to A La Carte seating
o Coaching/training skills
Reports to: Executive/Head Chef
Compensation: $40,000 - $45,000/Year DOE
Estimated Salary: $20 to $28 per hour based on qualifications.
The role of our Sous Chef is to prepare culinary delights for our guests and owners and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.
Duties &
Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
o Follows close direction of Executive Chef
o Execute dishes flawlessly and train staff likewise
o Assisting with training of back of house personnel
o Assisting with training front of house staff in food/product knowledge
o Monitor and control food and BOH labor costs
o Inventory/Rotation
o Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
o Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
o Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
o Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
o Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
o Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.
o Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
o Keeps up with peak production and service hours.
o Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.
o Performs other duties as assigned.
Essential Functions:
o This individual must have the ability to obtain any government required licenses or certificates.
o Ability to stand for extended periods of time.
o Ability to bend, lift and carry heavy objects.
o Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and other aspects of kitchen management.
o Strong organizational skills.
o Excellent leadership and coaching skills.
o Ability to deal effectively with a variety of company personnel and outside vendors.
o Must be able to lift and carry at least 50lbs.
o Must be able to work a flexible schedule to include nights, weekends, and holidays.
Qualifications:
o Culinary degree (preferred)
o Proficiency on the line in high-volume, full-service restaurants
o Training in a culinary arts school or apprenticeship with professional chefs.
o 3-5 plus years of relevant professional cooking experience, including some supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills.
o Excellent interpersonal, verbal and written communication skills
o Ability to interface with various levels of management
o Strong planning and organizational skills
o Ability to work as part of a team, and to lead one
o Experience in upper scale, quality oriented environment
o Experience in handling large groups and private events, in addition to A La Carte seating
o Coaching/training skills
Reports to: Executive/Head Chef
Compensation: $40,000 - $45,000/Year DOE
Estimated Salary: $20 to $28 per hour based on qualifications.
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