Sous Chef - Cheever's Cafe

POSITION SUMMARY

Directly responsible for all kitchen functions including food inventory and purchasing, maintenance of quality standards, plate presentation, portion and cost control, scheduling, employee training, sanitation and cleanliness.

ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES

Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.

Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.

Promote and maintain positive attitude with all team members.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

Responsible for training kitchen personnel in cleanliness and sanitation practices.

Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

Check and maintain proper food holding and refrigeration temperature control points.

Ensure guest service standards and efficient operations.

Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.

Work with Chef de Cuisine to plan and price daily specials that are consistent with the restaurants concept.

Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.

Control food cost and usage by following proper product storage procedures, standard recipes and waste control procedures.

Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

QUALIFICATIONS

A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.

At least 6 months experience in a similar capacity.

Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Be able to reach, bend, stoop and frequently lift up to 80 pounds.

Be able to work in a standing position for long periods of time (up to 9 hours).

A passion for EXTREME HOSPITALITY