Job Details

Job Details

Description

POSITION SUMMARY
Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Chef with all aspects of the kitchen operations and management of the culinary team. Assume all duties and responsibilities of the Chef in his/her absence. The Sous Chef is responsible to perform duties of all kitchen positions when necessary.

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

1. Support the Chef in the management of the kitchen and the restaurant culinary team.
2. Anticipate, identify, and correct any issues with inventory, systems, and staffing.
3. Conduct disciplinary meetings, providing action steps and coaching opportunities.
4. Assist the Chef in creating the kitchen budget and annual business plan.
5. Assist with kitchen succession planning and recommendations for training and development.
6. Assist with all food, kitchen supply, equipment costs and inventories.
7. Input inventory counts, new items, recipes, and review inventory reports.
8. Responsible for supporting, meeting, and maintaining budgeted food costs.
9. Assist in the development of menu items based on various factors.
10. Review menu items and analyze recipes to assist the Chef in determining costs.
11. Research food and kitchen supply vendors to ensure quality standards are met.
12. Work with the Chef to create the budget for kitchen capital improvements.
13. Support the Chef in managing all aspects of kitchen organization and cleanliness.
14. Assist with kitchen equipment repairs and maintenance.
15. Work with the Chef on special events, coordinating with event organizers.
16. Participate in the hiring process and assist in making job offers.
17. Support the Chef in managing all kitchen staff focusing on morale and training.
18. Ensure compliance with food handling requirements and standards.
19. Strive continuously to improve your craft.
20. Be an ambassador of your restaurant and its brand in the community.
21. Oversee training and development of kitchen staff.
22. Ensure product is stored at the correct temperatures and recipe books are up to date.
23. Ensure utilization of daily prep sheets and that counts are recorded accurately.
24. Ensure MSDS file is accessible for all staff.
25. Arrange for BOH employees to participate in craft workshops.
26. Must be dependable, report to work as scheduled and on time.

Qualifications

POSITION QUALIFICATIONS

1. Customer Oriented - Ability to take care of the customers needs while following company procedures.
2. Working Under Pressure - Ability to complete assigned tasks under stressful situations.
3. Safety - Ability to work safely by following all safety policies and procedures.
4. Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.
5. Communication - Ability to communicate effectively with coworkers, guests, and management.
6. Leadership and Management - Ability to organize self and direct others.
7. Goal Oriented - Ability to focus on a goal and obtain a pre-determined result.
8. Conflict Resolution - Ability to deal with others in an antagonistic situation.
9. Coaching and Development - Ability to provide guidance and feedback.
10. Response to Direction - Follow directions from supervisors.
11. Teamwork Abilities - Ability to work together with a team.
12. Friendly & Energetic - Ability to exhibit a cheerful demeanor.
13. Neat & Well Groomed - Neat and well-groomed.

SKILLS & ABILITIES
Experience: 4 years cooking experience. Prior experience as a HCR Sous Chef or Chef de Cuisine preferred.
Computer Skills: Microsoft Excel, Word, Outlook.
Certifications & Licenses: Graduate of an accredited culinary school.
Job offer contingent upon completion of background screening.
Other Requirements: Must have knife set.

PHYSICAL DEMANDS

Physical Demands: Lift/Carry
Stand C
Walk C
Manually Manipulate O
Reach Outward C
11-20 lbs C
21-50 lbs F
Push/Pull
Reach Above Shoulder F
Climb O
Squat or Kneel O
Bend F
Grasp C
Speak C
13-25 lbs C
26-40 lbs F
Other Physical Requirements: Vision, Sense of Sound, Smell, Taste, Touch, Ability to wear PPE.

WORK ENVIRONMENT

Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become hot, crowded, and high-pressure.