Sous Chef

Job Purpose:

Under the general guidance of the Chef De Cuisine responsible for coordinating, supervising and directing all aspects of the restaurant's food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Duties & Functions

Must love and support their TEAM!

Must love and take care of guests!

Must say 'yes' and 'thank you' often!

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems

Role models company quality standards and service

Ensures that all equipment and facilities are in good working order and is properly maintained

Is responsible for ordering products to ensure all par levels are maintained.

Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with Company standards and food regulations

Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible

Follow procedures for covering, labeling, dating and storing food in a timely manner

Ability to work under time constraints and meet department deadlines

Constantly growing and coaching lower management and staff

Provides clear direction and achievable goals for their entire team

Provides coaching and feedback to team members

Fully supportive of and cognizant of all Corporate Programs

Understands and enforces federal, state and local food sanitation regulations

Any other reasonable duties as assigned by the supervisor or manager

We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional service

ADDITIONAL RESPONSIBILITIES

Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.

Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.

Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.

Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.

To be aware of and ensure constant compliance with all necessary operational policies including:

Health and Safety

Food Hygiene

Maintenance

Emergency Procedures

Liquor Licensing

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

Attend mandatory meetings including divisional meetings, staff meetings, etc.

Participate in community events and ensure corporate social responsibility goals of SLS are met.

Utilize traditional software programs such as Microsoft Office

Keep work area clean and organized.

Ensure confidential documents are kept in a secured area.

Complete other duties as assigned by the Ownership or Corporate Offices.

Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.

Ensure that all staff follows and are in compliance with SLS's policies and procedures.

OTHER DUTIES

Assimilate into SLS's culture through understanding, supporting and participating in all SLS elements. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by SLS from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.

Safety Requirements

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.