What are the responsibilities and job description for the Sous Chef position at Garcia's Chicago?
Job Description
The Sous Chef is responsible for all food and food related costs, procedures, quality, and all back of house labor percentage and budgets. Essential functions include financial performance and supervision of departments, sale building, maintaining operation supplies, maintenance and update of labor systems, and control of food standards. Assists in operating the kitchens of the venue on a daily basis with professionalism, efficiency and awareness. Understands the culinary philosophy, displays attention to detail and follows through all restaurant policies.
Responsibilities
- Meet or exceed budgetary expectation
- Control and monitor inventory
- Develop menu engineering program to project and monitor trend and predict cost
- Assist and support kitchen management as needed
- Ensure positive and creative team environment within department
- Facilitate proper inter-departmental communications and organization
- Assure complete and satisfactory on-going staff training
- Maintain open door policy
- Make information based decisions
- Gather, share, and use information appropriately
- Ensure adherence to safety guidelines
- Ensure proper execution of all corporate mandates, SOP's & Specs
- Help in developing cost effective specials and menu changes to achieve maximum sales
- Assist Head Chef with menu changes
- Ensure food is considered excellent value for money and increases guest frequency
- Make sure all staff has supplies needed to facilitate job
- Make sure all staff is trained on equipment
- All equipment is maintain in operable condition
- All housekeeping standards are maintained in compliance with inspection guidelines
- Make sure all food standards are met and portions are monitored
- Take guest and crew feedback into consideration
Qualifications
- Minimum 3 years kitchen management experience
- Skilled in cooking, cost controls, management, crew training and development
- Working knowledge of kitchen procedures
- Knowledge of food and beverage costs, labor costs, and product costs
- Computer knowledge (Excel, word processing, etc.)
- Ability to run all kitchen operations
- Ability to lift at least 50 lbs
- Ability to stand or stay in stationary position for entire shift
- Ability to tolerate extreme heat
- Ability to work in a fast-paced environment
Salary : $60,000
