Sous Chef- RB T5

Description

Position:  Rock & Brews Sous Chef

Reports To:  General Manager

Classification:  Salaried

Job Summary:

Sous Chef is responsible for the back of house and kitchen area of a restaurant, the Sous Chef purchases food and stock, and makes sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, ensures the company and brand standards are upheld ensuring: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also makes sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.  Looks to the direction of the General Manager for improved culinary methods or BOH operations. Is also responsible to set forth innovative ideas to the General Manager of how to improve the kitchen operations. 

Keeps Logs for food cost, waste, and employee hours, doing their best to optimize profit for their company and create the best dining experience possible for customers.

 Job Responsibilities:

I. PEOPLE

• Passionate Industry Leader and role model who is charismatic, self-motivated and

thrives in a dynamically evolving environment.

• Requires a high level of attention to detail in order to succeed in an environment of

extremely high standards – always with humility, respect and integrity.

• SHIFTS- manages staff (BOH & FOH) treating them in a caring, professional manner,

while holding them accountable.

• Provide leadership to Supervisors, Cooks, Prep Cooks, Dishwashers and Maintenance

Staff.

• In the absence of the General Manager - Interviews, Hires, Trains, Develops, Reviews and submits Termination requests (with another manager and in conjunction with Human Resources).

• Sets up training program to create methods to improve performance by monitoring

and testing current on-board team members and new hires.

• Ensures the scheduling is done accurately, with the correct personnel scheduled by

strengths and submits to General Manager on time for a budget analysis.

• Identifies top line personnel and submits for appropriate compensation packages.

• Take care of the needs of the staff and the guest.

• Great communication with other members of management team using pre-shift

meetings or one on ones and weekly management team meeting.

• Conducts weekly BOH management team meeting using an agenda with a delegation

plan.

II. SHIFT MANAGEMENT & ADMINISTRATION

• He/She must possess a high level of culinary mastery, a mentality of guardianship of

all product in the Back of House, excellent communication & organizational skills, ability

to multi-task & delegate effectively, drive financial results and possess a proven track

record of mentoring crew & peers alike.

• Ongoing RECIPE BOOKS (both prep & plating) and cost analysis of all current menus

and specials.

• Updated PRODUCTION SCHEDULES based on current menus and specials.

• KEY ITEM INVENTORY SPREADSHEETS and MEAT & SEAFOOD YIELD/CUT SHEETS in

place daily with analysis of both.

• PURVEYOR ORDER GUIDES updated on regular basis on separate clipboards used to

place and receive orders with strict daily adherence.

• Weekly invoice coding for janitorial supplies, paper and plastic goods always

updating prices on inventory sheet.

• Monthly inventories strictly on the first before any orders arrive of all food and

supplies.

• Assist General Manager in monthly analysis of item sales report and purveyor

consumption reports.

• Enforce menu and special development in under the direction of the General Manager.

• Conduct SHIFT LINE CHECKS and WASTE SHEETS with analysis of both.

Both must be kept in black binders, changed out monthly and filed for one year.

• Create weekly kitchen notes & focuses pre-shifted daily and posted on kitchen bulletin

board.

• KITCHEN MANAGEMENT TIMELINE and all CHECKLISTS strictly adhered to daily.

III. PRODUCT

• Purchase, receiving, rotation, storage & cost control of food and supplies.

• Assists General Manager to make sure all purchasing is done to par and all orders are

received by a certified staff member.

• Assists General Manager- Menu and specials recipe development (must use approved

prep and plating recipe computer formats), costing, both BOH & FOH staff training and

rollout.

• Ensures all BOH team members understand the recipes and are maintaining the

quality, using correct portioning and deliver acceptable food presentation.

• Teaches importance of DAILY PRODUCTION SCHEDULE and insures it's done by only

certified staff members.

• Shift Line Checks & Waste Reports w/FOH team involved.

• Daily Food Reviews in conjunction with FOH management team posted in Hot

Schedules Log.

• Serve Safe systems in place at all times and makes sure all BOH staff has certified food

handlers.

IV. FACILITY

• Ultimately second in command and responsible that all weekday, weekly, monthly and

quarterly facility checklists are followed, especially as they relate to kitchen.

• Cleaning, preventive maintenance & maintenance of all kitchen equipment.

• Runs point on Health Department and food related issues.

• Security of all food, janitorial supplies, to go products, paper goods, etc.
• Runs point on restaurant Fix It List with outside service staff and maintenance

companies.

Crews Core Values

C – Collaborative sprit is essential to our workplace environment. We foster a culture of collaboration and teamwork. Each team member plays an integral role. We value the importance of everyone’s contribution. We are one team, the Crews Team.

R – Realize revenue is driven through results and respect; So, we operate with a sense of urgency to service our guests and brand partners.  We outperform our competition, and we win as a result.

E – Embrace and drive change through empowerment and operational excellence. We do it better by being genuine, thoughtful, and innovative. We continuously explore and integrate new tools with the goal of providing best-in class service to our guest.

W – We Care and take the time to coach and train. We are 100 % coachable.  We hold each other accountable through authentic, and honest feedback. We care about each member of the Crews Team simply because, We Care.

S- Success is the Crews experience- The secret to our success is our Team.  The Crews Team is made up of amazing individuals who are approachable, fun, authentic and humble, who have an absolute passion for providing an extraordinary service. We go above and beyond for our guests, our teams, our brands, and the communities in which we operate.

Skills and Competencies:

• Must possess 2 years experience managing or assisting in the management of a full serve Kitchen
• Must possess the ability to direct the work of others to achieve company goals.
• Must be able to communicate clearly and give concise instructions.
• Team building skills
• Strong problem-solving skills
• Strong Operational skills in a customer service-environment
• Must be able to promote morale and excitement and personal commitment to the company’s short and long term goals.
• Must be able to work any shift (various hours-days off) and overtime as business dictates.
• Must be able to work weekends, evenings and holidays.

 

Physical Demands:

• Must be able to freely access all areas of the store, including selling floor, stock area and register area.
• Must be able to lift, carry, push, pull and/or handle merchandise throughout the store weighing up to 30 lbs.
• Must be able to walk and/or stand for entire shift.
• Must be able to bend, kneel, climb, reach and grasp.
• Must be able to operate and use all equipment necessary to safely perform all duties.

Qualifications