Sous Chef

Supervise day-to-day shift activities of all staff with a focus on production. Work alongside Exec Chef and Chef de Cuisine to execute FISH SHOP’s vision. Ensure staff are appropriately trained and have all the tools and equipment needed to effectively execute their job function. Ensure production pars and final product quality are up to FISH SHOP standards as well as ensuring operational procedures are being followed. Keeping production stocks up to operational levels at approved standards as well as specialty production prep. 

FISH SHOP's Sous Chef is a core member of the back or house management team. The Sous Chef works closely with the line staff and prep staff to ensure the Chefs' and restaurant's vision is produced to spec standards. Communication with the chef's and the line is a core function of the position. The Sous will be involved in executing and conceiving research and development for new dishes as well as continuous involvement with existing dishes evolution for the sake of improvement. It is important the Sous can rally the team while still able to professionally maintain a business focused perspective and correctively discipline employees as needed. While collaboration is a key component of the role, changes and creative direction need to be communicated and agreed by one of the supervising managers. As managers we are working proactively to continuously improve our product and craft; working to combine the collective talents of our team to create our best and continue to improve upon it. 

Responsible for meeting all standards on: 

• Daily prep and organization 

• Cleanliness of the kitchen 

• Line cook and prep execution 

• Effective time management throughout the department 

Required job functions: 

• Effective and continuous communication with chefs and staff 

• Effective communication and participation on ordering needs 

• Execute research & development of planned projects 

• Assist or cook on the line when needed 

• Ensuring all recipes are up to date and accessible to department staff 

• Deep understanding of all Items on the menu 

• Core menu and specialty product development and execution 

• Event production, execution and prep 

• Ensuring staff are appropriately trained and executing to specification 

• Understanding of food costing 

• Ensuring checklists are being effectively completed by staff 

• Attending all mandatory meetings 

• Leading by example by demonstrating good technique, exemplary behavior, knowledge, and positive attitude 

• Professional and courteous workplace conduct and etiquette 

Requirements: 

• Must be able to stand for extended periods of time 

• Must be able to lift 30 lbs 

• Must be able to perform repetitive bending, stopping, twisting, and lifting of products and supplies 
• Must have Food Handler certification