What are the responsibilities and job description for the Sous Chef - Hiring Immediately position at Crunkleton?
Sous Chef
60,000 / yr Health, Dental and Vision Insurance. Paid Time Off. Employee Discount. Quarterly Bonuses.
Job Overview
Direct Report : General Manager & Executive / Head Chef
Job Summary : To execute day-to-day BOH operations.
Required Abilities : Leadership over culinary team of a high volume, full service restaurant that features a thoughtfully curated made from scratch menu, that focuses each item on the unique style of hearth cooking.
The SC will succeed by maintaining focus in these direct areas : Guest Experience, Operational Standards, Leadership, Financial Responsibility, Training and Continuous Improvement and Professionalism.
Duties and Expectations
Guest Experience
Addresses guest needs promptly, treating every situation with a sense of urgency.
Prioritizes guest care above all else and ensures presence in the right place at the right time.
Prepares and expedites food efficiently to meet ticket time without compromising quality. Sets an urgent tone that motivates BOH staff to adhere to execution standards.
Ensures only 100% quality food is served, showing the courage to reject anything less.
Actively seeks guest feedback to enhance menu quality, especially for monthly specials. Records and responds to feedback swiftly, using a proactive approach to resolve guest issues.
Operational Standards :
Follows all systems to ensure consistent quality control and completes accurate prep sheets daily, correcting deficiencies immediately
Possesses strong food knowledge, recognizing improper prep and quality identifiers for all products. Ensures 100% adherence to food quality standards by training the team on appearance, portioning, presentation, and strict recipe adherence
Exhibits thorough knowledge of kitchen operations and anticipates prep needs based on sales projections, adjusting pars as needed.
Ensures proper staffing levels for each shift, maintaining team productivity during off-peak times
Communicates and resolves any defects or issues noticed within the restaurant
Upholds employee dress code and uniform standards. Maintains uncompromising cleanliness, proper food handling, and a safe, accident-free environment
Ensures the restaurant, both interior and exterior, remains clean during operational hours. Maintains "clean as you go" habits among kitchen personnel, keeping all BOH areas clean, organized, and sanitary
Proactively identifies and addresses cleanliness issues in both BOH and FOH areas
Ensures all staff strictly adheres to health code sanitation standards through comprehensive training and education
Maintains an uncompromising approach to security procedures to prevent losses and ensure the safety of staff and guests
Holds Serve-Safe certification and a Food Manager’s Certificate.
Adheres to proper receiving and storage procedures, utilizing the First In, First Out (FIFO) system. Recognizes and refuses sub-standard or non-spec products, ensuring accuracy by checking invoices, quantities, and verifying weights
Ensures all equipment is secure, clean, and well-maintained. Follows preventative maintenance schedules and addresses repairs with urgency, ensuring timely follow-up.
Leadership :
Provides clear communication and sets expectations. Uses effective delegation and follow-up to achieve results
Holds all employees accountable to set standards and goals, ensuring consistency among managers
Demonstrates strong time management skills, effectively uses project / task management tools, meets deadlines, and maintains focus despite obstacles
Mentors and develops team members, building a strong core of key hourly employees
Conducts effective BOH pre-shifts daily, focusing on weekly and monthly goals to enhance performance. Attends FOH pre-shifts, communicates specials, and shares culinary knowledge
Seeks honest feedback from the team, acts swiftly to address issues affecting the employee experience
Actively participates in management meetings, identifies relevant issues, and presents solutions
Fosters teamwork and lateral services between front and back of house staff to meet guest needs. Creates a supportive environment for new team members and recognizes high-performing staff.
Financial :
Achieves monthly food cost and weekly labor goals, quickly responds to sales variances, and manages employee productivity by checking daily labor in Toast.
Utilizes available tools and systems to promptly identify and address waste issues.
Demonstrates competency in creating BOH schedules, adjusting according to sales volume and staff needs, and submits changes to the GM for approval.
Manages controllable expenses, focusing on minimizing waste in linen, paper, cleaning supplies, and smallwares.
Understands the Profit and Loss statement and actively participates in all ops meetings.
Training / Continuous Improvement :
Executes and enhances training systems for all BOH employees.
Conducts regular performance reviews within the department.
Continuously seeks to improve skills by learning from others and adapting best practices from outside the restaurant or industry.
Develops systems to boost quality, productivity, and consistency.
Professionalism :
Maintains composure under pressure, handling stressful situations calmly and objectively, which inspires confidence and respect.
Responds positively to direction and coaching, showing respect and care for others.
Works diligently to maintain a positive and safe environment, ensuring ALL staff are protected from negativity.
Demonstrates pride in professional appearance, language, behavior, and represents The Crunkleton brand well outside the restaurant.
Treats everyone equally, regardless of race, color, religion, national origin, sex, disability, or familial status.
Responsibilities :
Sign off on all BOH training with the Executive Chef.
Provide daily coaching and development for the BOH team
Oversee daily prep sheets, review business trends and P-mix, and sign off on all prepped products.
Manage the maintenance and organization of all coolers
Complete daily line checks before each shift
Conduct station training and daily follow-ups
Ensure all dishes from all stations are executed according to specifications..
Handle purchasing, receiving, and storing of products while managing food costs
Perform weekly inventory with a second person
Manage daily boat features and oyster selections
Follow and oversee systems established by the support center.
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