What are the responsibilities and job description for the Sous Chef position at Lock 34 Bar & Grill?
Lock 34 Bar & Grill in Lockport, NY is looking for one sous chef to join our strong team. Our ideal candidate is attentive, motivated, and engaged.
Responsibilities
Anticipate ingredient needs and arrange re-stock accordingly
Ensure a productive kitchen flow that upholds business standards
Promote, work, and act in a manner consistent with the mission of Lock 34 Bar & Grill
Monitor sanitation practices to ensure that employees follow standards and regulations.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check the quality of raw or cooked food products to ensure that standards are met.
Check and maintain proper food holding and refrigeration temperature control points.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Work with restaurant managers to plan and price menu items.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Suggest food items, equipment, or other supplies needed to ensure efficient operation.
Ensure that all products are received in correct unit count and condition.
Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Check the quantity and quality of received products.
Determine how food should be presented and create decorative food displays.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Prepare and cook foods of all types, either on a regular basis or for special functions. Including new ideas and items.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
Oversee the continuous training of kitchen employees.
Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests.
Demonstrate new cooking techniques or equipment to staff.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s protocol.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Career minded mentality.
Ability to lead a team and work well with others.
Qualifications
- Experience working as a sous chef or chef (3 years minimum)
- High familiarity with kitchen equipment, processes, and health and safety guidelines
- Able to delegate tasks effectively and assist when needed
- Adaptable to high traffic and kitchen volume
We are looking forward to hearing from you.
