Job Summary

As Sous Chef you are the manager on duty, and responsible for making day to day decision to ensure profitability and flow of the restaurant. You will ensure that team member follow all Company procedures and guidelines. You are also responsible for overseeing team member preparation and production of quality food while maintain food safety and cleanliness standards.

Essential Functions

• Must oversee all areas of the kitchen and make sure that all team members are ready to serve the needs of our guests.
• Assumes all the duties and responsibilities of the chef in his absence.
• Assist and assume responsibility for meeting all budgeted costs in the restaurant…. Food, labor, non-food supplies, and supplies general.
• Train and mentor all kitchen staff.
• Assist in performance evaluations in a timely manner so that payroll has them two weeks before effective date.
• Assist in the input of invoice tracking for food and non-food invoices.
• Assist in menu development for menu and seasonal fresh sheet promotions.
• Keep office clean and organized.
• Make sure all walk-ins and freezers are cleaned and organized daily and that all stock is put away.
• Assist in the purchasing of all products.
• Enforce established hotel policies and procedures by our team members
• Keep recipes updated and available to our cooks.
• Make sure menu items and specials are costed properly.
• Keep order guides updated.
• Keep employee information updated.
• Become proficient in working all stations in the kitchen.
• Take active role in labor management by scheduling according to business levels, and sending team member’s home when necessary.
• Take a daily role in conducting line checks to ensure that all products and prep are prepared correctly and are fresh.
• MBA – Manage by Walking Around.
• Ensure that the kitchen stays clean and organized all day long…. Clean floors, boxes picked up, garbage taken out.
• Make sure the kitchen team has all the tools they need to do their job.
• Assist in keeping up with current pricing on our inventories.
• Make sure that all transfers are accounted for.
• Must follow all plating and presentations with all appropriate garnishes and components. As seen in line bible.
• Adjust prep levels to meet the demands of the restaurant.
• Make sure the dish team completes the daily cleaning list.

Assist other areas as needed or when directed to do so. WE ARE A TEAM

Job Requirements

• Must be willing to work weekends, holidays, and whenever our business level dictates.
• 4 plus years food service experience with prior supervisory experience. High volume experience preferred.
• Manage the team members through proper documentation and progressive discipline procedures.
• Proactive management style.
• Certified in food safety and sanitation through Panhandle Health District.
• Effective daily organization, planning and time management skills
• Maintain a balanced lifestyle.
• Have basic computer skills.
• Pursue continued education, professional growth, and career development.
• Excellent follow through skills.
• Must possess a positive, enthusiastic attitude.
• Provide efficient, courteous service to guests, team members, and other departments
• Must be willing to be calm and organized when busy and willing to work as part of a winning team.
• Must be able to interact and positively motivate the Dockside team, creating an environment that inspires individuals to work for the “team” not themselves.
• Will assist with monthly inventories.
• Proactive management skills.