ROK-SOUS CHEF ASST-RESTAURANT

SUMMARY

Responsible for the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods while ensuring the efficiency of the line and kitchen operations in accordance with specifications and standards.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

1. Assist with training and developing department staff, as assigned.

1. Provide direction to assigned staff and oversee projects assigned to staff.

1. Act as a liaison, as necessary, between line staff and departmental leadership to ensure leadership is aware of any challenges with job performance, staffing levels, and/or job tasks.

1. Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company’s guest service culture standards.
2. Prepares, season, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
3. Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation.
4. Assists, in the absence of the Sous Chef, in checking for quality and consistency.
5. Checks the quality of raw and cooked food products to ensure that standards are met.
6. Inspects all refrigeration and dry storage for proper handling and rotation.
7. Inspects supplies, equipment, and work areas to ensure conformance to established standards.
8. Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
9. Monitors sanitation practices to ensure that employees follow standards and in full accordance with health regulations.
10. Ensures that stations are clean and that all food items are properly covered and stored at the end of the shift.
11. Follows all recipes, specs, and control procedures.
12. Monitors guest satisfaction.
13. Serves as expediter in absence of Sous Chef.
14. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
15. All other duties as assigned.

REPORTING LINE

You will report directly to the Sous Chef and then the Executive Sous Chef.

QUALIFICATION REQUIREMENTS

• Must have excellent communication skills, be polite, and present a neat appearance at all times. 
• The ability to work with others as a team in an efficient manner. 
• The ability to apply common sense reasoning to variety of situations.

• Proven experience providing high level of guest service.
• The ability to add and subtract two-digit numbers and to multiply and divide
• The ability to read, write, comprehend simple instructions, short correspondence, and memos in English.

• The availability to work all shifts.
• The ability to work in a fast–paced environment and stressful situations.
• Must be able to pass a background investigation and obtain and maintain all work cards as required by the company.
• The ability to verify the right to work in the United States. 

EDUCATIONAL AND/OR EXPERIENCE

High school diploma or equivalent preferred.  Culinary degree or formal apprenticeship preferred and two to three years multi-ethnic cooking experience.  

PHYSICAL DEMANDS

Ability to stand, walk, and move throughout the property for prolonged periods of time. Ability to push, pull, bend, reach, squat, kneel, crawl, twist, sit, climb, balance, carry and lift to 25 lbs. Constant use of hearing, speech, vision (including distinguishing between shades of color), radios, and tools or equipment requiring a high degree of dexterity.

WORK ENVIRONMENT

Will be exposed to working in a noisy environment and seasonal elements. 

Our company offers a fun work environment, opportunities for professional growth, paid time off accrual and benefits, including single or family health, vision, and dental benefits, and access to emergency care for eligible team members.  401(k) plan with match available for permanent positions after 90 days.