Sous Chef (M)

Assists the Executive Chef in restaurant operations and in preparation and design of all food through the implementation, management, and enforcement of policies, procedures, programs, and standards. Provide direction for staff to operational execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

Position Activities and Tasks:
• Assists the Executive Chef in planning and analyzing operations.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations.
• Required, under certain circumstances, to perform/assist all functions for all positions in the kitchen.
• Ensures the kitchen's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application.
• Conducts employment activities to include staffing (hire/term responsibilities), and training.
• Ensures accurate financial data to include: productivity, food costs. Responsible for all communications with regard to system breakdowns and deficiencies.
• Attends restaurant management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her supervision.
• Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction and operational functionality.
• Ensures the thorough training and development of personnel directly supervised.

Benefits:
Medical, Dental, and Vision
Life Insurance/Short Term Disability
401k
Paid Vacation
Tips Bonus Potential Based on Restaurant Performance
Free Meals While Working
Direct Deposit and Paycard

Physical Requirements/Environment / Working Conditions:
• Extensive standing, without breaks
• Exposure to heat, steam, smoke, cold
• Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 ft.
• Must have high level of mobility/flexibility in space provided
• Must be able to fit through openings 30" wide
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Bending, reaching, walking
• Carrying product weighing about 20 pounds for distances up to 30 feet
• Lifting up to 50 pounds

Education / Experience Level Required:
High School Diploma or GED required, specialized culinary training or education preferred.