McMenamins
Sous Chef II Production
Rev.3-21
TITLE: Sous Chef II or Sous Chef in Charge of Production
REPORTS TO: Executive Chef, Sous Chef I
FLSA CLASS: Salary Exempt
The job duties described below are intended to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position. All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed.
Salary Range :
$42,600-$53,600 per year based on experience.
Description of Position :
Primarily, the Sous Chef II will assist in the management of all food production and the oversight of prep and dishwashing staff with the Chef's or Sous Chef I's guidance. Duties will include but not be limited to: overseeing and production of all food on property including restaurant/pub, catering and special events, assisting in the supervising and training of production and dishwashing staff, adhering to and enforcing portioning guidelines, ordering food product and kitchen supplies via guides with on-hands with Chef or Sous Chef I oversight, weekly production scheduling, input on production employee performance evaluations, assisting in the management of food and labor cost, assisting in taking and extending the monthly inventory. The Sous Chef II must also have the ability to work well independently and as a member of a team. Each employee will be expected to perform their job in a safe manner and report any safety concerns to Management. All McMenamin employees will also be expected to keep current on all company events, history, and products. Other duties may occur as assigned.
Requirements of the Job :

• Previous management or supervisory experience in high volume kitchen
• Previous culinary experience or education required
• Maintain a current Food Handlers card
• Flexible schedule required including evenings, weekends, and holidays
• Working knowledge of all company policies and procedures

Essential Job Functions :

• Effective food production and prep for the property
• Accurately track on-hands & complete ordering maintain and update order & prep pars from on-hands
• Maintain and update order & prep pars from on-hands
• Safely lift and carry heavy objects with a hand truck or the help of another person if necessary
• Must have a value for diversity and the ability to work with individuals from different backgrounds
• Remain calm and focused and provide excellent food products in a high volume environment
• Excellent organizational and prioritization skills
• Work efficiently & multi-task while meeting deadlines in a sometimes stressful environment
• Strict adherence to deadlines, product quality, recipes, and food specs
• Follow strict adherence to deadlines and product quality
• Work for long periods on feet including frequent walking and standing
• Perform repetitive movement such as pushing, pulling, bending, some twisting and stooping
• Perform fine hand manipulation including handling small and large objects, chopping and use of kitchen equipment as well as work with and around sharp objects, including knives & slicers
• Work in & around a hot kitchen and various heat sources
• Communicate clearly and be positive, polite, and cooperative with co-workers, managers, vendors, and customers
• Work around various heat sources, including grills, broilers, and hot-oil fryers
• Work with chemicals used in cleaning and sanitizing

Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service. Each employee is expected to come to work ready to have fun and be a positive force.
YOU MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION
E.O.E.