Sous Chef

SUMMARY

Under the direction of the Executive Chef, the Sous Chef is responsible for daily operations of the kitchen and provides leadership and direction to kitchen personnel including Cooks and DMO's/Stewards. Ensures that all recipes, food preparations, and presentations meet the standards as set forth by the Executive Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Apply technical skills of portion control and culinary service standards.
• Supervises the day-to-day operations of kitchen; assists with staffing, training, scheduling, supervision, and evaluation of kitchen staff.
• Complete ordering and inventory control processes utilizing computerized systems.
• Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Supervises all line set-up, prep, and breakdown activities.
• Responsible for in-service delegation of tasks to line personnel.
• Responsible for overseeing the serving of meals to guests or clients.
• Maintains a positive restaurant culture.
• Follow company safety and security policies and procedures. Reports accidents, injuries, and unsafe conditions.
• Ensures staff adheres to established sanitation, health, and safety standards.
• Maintains a positive and compliant employee relations climate. Responsible for the staffing, training, evaluation, and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems.
• Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products.
• Assess customers' needs and preferences and make recommendations.
• Demonstrates a high degree of approachability to guests and shows special recognition of frequent guests.
• Quickly recognize guest dissatisfaction and attempts to remedy the situation.
• Displays best practices in handling all aspects of employee relations including corrective action, coaching, and counseling, corrective action and recommending dismissal. Works cooperatively with HR to ensure a positive, harmonious, and compliant work environment.
• Cooperate and communicate with fellow Team Members in all departments and always strive for mutual respect.
• Promotes teamwork among staff through effective communication, follow-through, and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.
• Performs related duties as assigned.
• Must comply, complete, and maintain all assigned online training programs before the due date.
• MUST MAINTAIN STRICT CONFIDENTIALITY OF ALL INFORMATION PROCESSED THROUGH THE DEPARTMENT INCLUDING RECORDS, REPORTS, DOCUMENTS, CONVERSATIONS, ETC. A breach of confidentiality will be subject to appropriate disciplinary action, up to and including termination from employment.
• Responsible for practicing safe work habits in the performance of the job.
• Duties and responsibilities will include other activities and areas as needed to carry out position functions.

• Exceptional cooking skills.
• Knowledge of health and safety standards.
• Ability to multi-task and work quickly under pressure.
• Bilingual abilities are a plus.
• Ability to spot and resolve problems efficiently.
• Ability to read and interpret documents such as safety rules and procedural manuals.
• Exceptional leadership skills, including motivation and goal setting.
• Excels at project management and is organized.
• Advanced verbal and written communication skills.
• Attention to detail and organizational skills.
• In-depth knowledge of federal, state, and local food handling regulations.
• Working knowledge of hygiene and food preparation policies.
• Proven food management experience.
• Experience using kitchen equipment.
• Demonstrates an understanding of various cooking methods, food preparation techniques and sanitation procedures.
• Time management skills.
• Familiarity with industry's best practices.
• Team Management skills.

• High school diploma or GED required;
• Three (3) years or more as a Culinary Cook or higher;
• Three (3) years or more experience in Kitchen Supervision, restaurant management, assistant management, Certified Culinarian, or related experience;
• or an equivalent combination of experience, certification, or training.

• Associates Degree in Culinary Arts or similar field required; •
• Five (5) years or more experience in kitchen supervision, restaurant management, or assistant management or a Certified Culinarian;
• or an equivalent combination of education, experience, certification or training.

• Bachelors' degree in Hospitality or Business Management or related field required;
• Seven (7) years or more in restaurant management, kitchen supervision, assistant management or related experience in Food & Beverage or Certified Culinarian;
• or an equivalent combination of education, experience, certification or training.

• Must be able to submit supporting documents of education and training (High School Diploma, GED, Degree, and Certificates). if applicable.
• Must be able to pass a complete background investigation.
• Must be able to obtain and maintain Food ServSafe, Alcohol ServSafe, and TIPS certification.
• Must be able to obtain and maintain a Food Handlers certification within 90 days of employment.
• Must be able to pass a drug/alcohol screening.
• Must be able to obtain and maintain in good standing a Driver's License and qualify for Fleet Management coverage on company vehicles.