Sous Chef
Summary of Position:
Lead the Kitchen if food preparation, quality control, and employee retention and training under the direction of the Chef de Cuisine. Responsible for controlling costs of goods sold and product ordering. Exemplifies serving to the delight of our guests, staff, and community.
Food Production:
Lead and aid in daily prep for lunch and dinner service.
Complete prep for all menus, including but not limited to brunch and weekly special menu.
Sous Chef typically works either a hot side station or is responsible for plating and expediting food with the assistance of a food runner.
Product Ordering:
Ensure completion of all food and product orders including, but not limited to, fruits, vegetables, dairy, dry goods, proteins, nonalcoholic beverages, and dry goods. Checklists are provided by the Chef de Cuisine to aid in schedule of ordering and include contact information for purveyors and farmers.
Maintain good working relationships with purveyors, and stay current on what’s happening in the market with regard to product shortages, food borne illnesses, price increases, etc.
Quality Control:
Responsible for maintaining high quality standards in all aspects of the kitchen including, but not limited to, food quality, cleanliness, and employee and personal hygiene. Complete line checks twice daily to ensure food is well seasoned and prepped according to the Chef de Cuisines specifications.
Ensure all food is prepared properly and plated according to the specifications of the Chef de Cuisine and Owner and delivered to guests in the most efficient and effective manner possible.
Managing Costs – Labor and Food, Waste:
Manage food, labor, and supply costs. Track and decrease both food and non-food waste. Focus on managing labor costs through schedule adjustments (i.e., bringing employees in later, cutting employees early)
Monthly inventory must be completed before the first shift of business of the new month. Requisitions and any inventory adjustments are to be completed by the 5th of every month. Managing and Leading
Employee Training and management
Lead experienced members of the kitchen staff in training new employees on proper procedures in the restaurant. Operate by a leadership by example mentality.
Sous Chefs assume all duties of Chef de Cuisine when the CDC is not present. Always lead by example, manage employees, ensure quality standards are adhered to, and recipes are followed properly.
If disciplinary action needs to be taken with an employee, Sous Chefs are expected to make either the General Manager or Chef de Cuisine aware of the situation to ensure it is addressed immediately.
Qualifications
Ability to communicate effectively and efficiently with employees, coworkers, purveyors, and supervisors
Possess knowledge of food, service, and beverage, with at least 3 years’ experience in back of house operations
Have POS experience and the ability to perform basic mathematics including, but not limited to, addition, subtraction, division, and multiplication
Have the ability to stand in a working position for extended periods of time, up to 5 hours
Ability to work a minimum of 45 hours per week
Possess computer skills concerning, but not limited to: Microsoft Office, Microsoft Outlook, Google Drive, Google Calendar, POS
Final Considerations:
We are looking for a Sous Chef who embraces our belief that we strive to meet and exceed the expectations of our mission on a daily basis. We are committed to providing the best possible service, food, and beverages for our guests to their absolute delight. In addition, it is our responsibility to provide a safe and profitable work environment for our employees to excel and prosper. We are looking for someone who truly cares about people, their happiness and success, the well-being of others around them and the community as a whole.
