La Paloma Cafe Sous Chef

Description

Who We Are:

Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources.

Mission & Core Values

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.

Position Summary

As the Sous Chef of the restaurant you are responsible for all kitchen operations, including food, financial, and BOH team members. The Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards. Work closely with the Front of House staff to ensure an exceptional guest experience.

Acme Management Team Member Qualities

• A strong and committed work ethic with an ever-present enthusiasm.
• A passion for work and knowledge of food and beverage.
• Someone who can lead and takes pride in teaching others
• Someone who is honest and has integrity
• Ability to multitask under pressure with a smile
• A true team player, proactive and always going above and beyond
• An eye for detail, cleanliness and organization
• Someone who is humble and always willing to learn and get better
• Someone who has the ability to make appropriate decisions in adverse situations
• Ability to question, bring ideas to the table, and desire to make changes to be the best we can be
  
  

The Overall role of the Sous Chef at Acme is to:

• Support the chef in running all BOH aspects of the restaurant
• Assist in overall sales and profitability and exceed budgeted financial benchmarks
• Be a dynamic leader and role model of the restaurant
• Maintain a level of professionalism that proudly reflects the Acme brand
• Maintain a positive and respectful work environment at all times
• Support chef in hiring qualified team members who reflect our brand
• Lead, train, motivate and mentor all team members
• Maintain cleanliness, safety, and organization of the kitchen
• Set the tone for the staff every shift for service
• Follow all Acme systems and policies
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies
  
  

Financials

Specific Job Responsibilities and Tasks:

As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales goals and budgets. All financials are driven by weekly Ops Statement in Ctuit.

• Review weekly Ops statement with management team
• Meet and exceed sales goals
• Control of BOH Labor percentage
• Meet food cost target
• Comp review and accountability
• Ensure proper coding and scanning of all food and paper good invoices in accordance with chart of accounts
• Monthly PMIX evaluation
  
  

Food Quality And Menu Planning

The Sous Chef’s job is to ensure that all food is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards.

• Maintain core recipes
• Make sure the highest quality food is prepared per the exact recipe specifications at all times
• Assist in creating and costing recipes for daily specials
• Maintain recipe books and ensure accessibility to team members in Google Drive
• Routinely taste food items to insure consistency and conformance to recipes and standards of appearance
• Ensure every plate leaving kitchen is properly executed, seasoned and visibly appealing
• Constantly taste food for quality and consistency
• Ensure food plating is consistent with food module
• Ensure portion control
  
  

Kitchen Management

As Sous Chef you are responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all BOH stations.

Purchases, Inventory and Pricing

• Coordinate all BOH purchases with proper systems and checklists
• Maintain accurate and appropriate food inventory levels
• Control food costs by maintaining prep sheets, storage and waste log procedures
• Conduct monthly food inventories
• Ensure weekly food prices are being updated on inventory sheets
• Ensure we are purchasing from approved vendors
• Review weekly price sheets from vendors and approve invoices
• Hold vendors accountable for the highest standards of quality and pricing
  
  

Daily operations

• Ensure orders are properly checked in for quality, accuracy and missing items
• Ensure all deliveries are stored to health department requirements
• Coordinate all daily prep needs with proper system and checklists
• Responsible for following the shellfish procedure of the company
• Ensure all proper holding and cooling procedures are in place
• Ensure we are 100% health department compliant
• Maintain a clean and organized kitchen
• Ensure BOH team maintain and execute proper par levels
• Ensure daily line checks are conducted with management team for taste, temperature and accuracy
• Use daily kitchen checklists, forms and CTUIT manager log to communicate with management team
• Work with FOH managers to execute menu changes, specials and price changes
• Communicate BOH issues that may affect service and inform FOH team of any shortages in a timely manner
  
  

Staff And Scheduling

As Sous Chef, you will assist the Executive Chef in staffing all BOH positions of the restaurant.

• Interview and assist Executive Chef in hiring BOH team members
• Assist in creating and maintaining all weekly BOH schedules in Ctuit
• Assisting in creating schedules that adhere to budget and account for seasonal changes
• Ensure proper coverage is in place depending on business volumes for each area of the restaurant
  
  

Training/Initial & Ongoing

As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side by side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.

• Assist in training BOH team to follow recipes and food production principles on all menu items
• Assist in training BOH staff on Health Department compliance and all daily kitchen operating systems including checklists and forms
• Assist in training and mentoring BOH team members
• Educate FOH team in daily specials, product awareness and cultivate long-term food knowledge
• Lead by example and motivate through positive reinforcement
• Follow designated training schedule to ensure successful learning
  
  

State Of The Restaurant

The aesthetic and overall cleanliness and condition of the restaurant is an essential part of Acme experience.

• Assist in coordinating all cleaning needs for restaurant with the cleaning company and Management
• Maintain a clean and organized kitchen including prep areas, walk ins and additional storage areas
• Responsible for cleanliness and all repair of the entire kitchen and storage areas
• Take the lead on making sure that the restaurant is both clean and in compliant with health department standards
  
  

Store Operations

Our day-to-day systems are designed to make everyone’s job easier and the restaurant more efficient.

• Maintain and ensure all daily checklists and forms are completed
• Ensure proper daily reporting in CTUIT manager log
• CTUIT manager log read daily
• Communicate daily pre-shift updates to management team on special instructions, policies, 86’d items
• Ensure uniforms are clean and to standard
• Opening and closing procedures are followed correctly
• Assist in managing repair and maintenance of the kitchen and storage spaces
• Attend weekly management meetings
• Observe daily challenges and figure out systems and procedures to permanently create solutions
  
  

Hospitality And Floor Presence

In addition to service, guests return when they enjoy food. As Sous Chef, we encourage you to get to know our guests and participate in the culture of Acme.

• Participate in media events
• Assist and attend special events representing the Acme brand
• Take time to give special attention to guests with special needs
  
  

Human Resources

The Sous Chef will consistently hold team members accountable to the rules and standards of Acme restaurants. Never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team.

• Hold all BOH team members accountable
• Orientate, motivate, train and educate BOH personnel in restaurant policies, procedures, and rules
• Oversee that all restaurant specific employees are being treated as equals and that all HR duties are being executed in a timely fashion
• Evaluate, discipline and reward according to Acme standards
• Maintain all proper documentation of disciplinary actions and incident reports
• Maintain and manage clock-ins/outs, breaks, overtime and break violations
• Ensure all hiring and firing procedures are in place including corrective counseling documentation
• Follow proper Workman’s Comp procedures
• Ensure a safe work environment at all times
  
  

Reporting Structure

• The Sous Chef reports to the Chef.
  
  

Supervisory Responsibilities

• The Sous Chef oversees and manages all BOH team members.
  
  

Requirements

Travel Requirements:

• The Sous Chef may be asked to travel periodically.
  
  

Job Status

Non-Exempt

Important Notice

This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

ALL POSITIONS

GREET ALL YOU MEET

• Say hello to everyone you see and make eye contact (SMILE).
• Remember the guest or team member’s names and use them often.
  
  

SELL THE PROPERTY

• Sell the services and facilities of the property first.
• Help the company obtain new customers and retain current customers.
• Memorize basic property information; be able to give accurate directions.
• Thank our guests for their business AND invite them to return.
  
  

TAKE PERSONAL RESPONSIBILITY FOR GUEST SATISFACTION

• Listen and respond with empathy to guest or team member inquiries and stay with the individual until he/she is satisfied.
• If a guest or team member asks for directions, DO NOT POINT – escort the guest or team member to the destination.
• Never say, “NO”, ask for assistance.
  
  

PROMOTE SAFETY AND SECURITY

• Never mention a guest’s name and room number in the same conversation.
• Never give out a room number. Maintain guest privacy and confidentiality.
• Always knock and announce your department before entering a guest room.
• Know your property’s emergency procedures.
• Protect the company’s property against damage or loss.
• Report any unsafe working condition.
  
  

PRACTICE CONTINUOUS IMPROVEMENT

• First, master the basics! DO IT RIGHT THE FIRST TIME!
• Look for ways to do your work better, faster and smarter. Share those ideas.
• Be part of the solution; always accompany criticisms with suggestions for improvement.
• Keep an open mind; be “flexible” to do new things and old things in new ways.
  
  

PROJECT A POSITIVE, PROFESSIONAL IMAGE

• Follow the company appearance standards at all times.
• Always wear your name badge and gaming badge (if needed).
• Keep your work area clean and professional.
• Never discuss internal business in front of guests.
  
  

TAKE PRIDE IN ACME HOSPITALITY

• If you see something on the floor, pick it up.
• Show proper care for tools, equipment and facilities.
• Speak positively about the company and your co-workers.
  
  

PRACTICE TEAMWORK

• Pitch in and help – Don’t wait to be asked.
• It is okay to ask for help.
  
  

RESPOND WITH A SENSE OF URGENCY

• Do not let obstacles become your excuse.
• Be flexible – accomplish the task and follow-up.
  
  

HAVE FUN

• Have fun and carry a great positive attitude. Being “positive” and “upbeat” does wonders for you and those around you.
  
  

GUEST SERVICE STANDARDS

Always remember to practice the Guest Service Standards for both internal and external guests.

• Smile
• Greet
• Respond
• Resolve
• Thank and Invite Back
  
  

Systems You Need To Know

CTUIT, Dropbox, Google Drive, Focus POS, AlphaStaff, TripleSeat, Excel, Word, InDesign

The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree with this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.

Physical Requirements

Standing - Constant

Walking - Constant

Sitting - Frequent

Climbing - OCCASIONAL

Crawling - N/A

Kneeling - FREQUENT OCCASIONAL

Bending - OCCASIONAL FREQUENT

Reaching above Shoulder - CONSTANT FREQUENT

Lifting

10 lbs. - CONSTANT

11 - 20 lbs. - CONSTANT

21 - 50 lbs. - FREQUENT

50 - 100 lbs. - OCCASIONAL FREQUENT

Carrying

10 lbs. - CONSTANT

11 - 20 lbs. - CONSTANT FREQUENT

21 - 50 lbs. - OCCASIONAL FREQUENT

51 - 100 lbs. - OCCASIONAL

Pushing - CONSTANT

Pulling - CONSTANT

Manual Dexterity - CONSTANT

Bi-Manual Dexterity - CONSTANT

Fine Motor Skills - CONSTANT

Gross Motor - CONSTANT

Eye/Hand Coordination - CONSTANT

Near Vision - CONSTANT

Far Vision - CONSTANT

Color Recognition - CONSTANT

Hearing - CONSTANT

Other -

ENVIRONMENTAL FACTORS

Working Outside YES

Working Inside YES

Working alone YES

Working closely with others YES

Excessive cold/heat YES

Excessive humidity/dampness YES

Noise/Vibrations YES

Working above ground YES

Working below ground NO

Working with chemicals/solvents/detergents/cleaners YES

Working on uneven surfaces NO

Operating moving equipment or vehicles NO

Working around machinery or moving equipment YES

Climbing on scaffolds or ladders YES

Working under hazardous conditions NO