Commissary Sous Chef

Benefits:

• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
  
  
  

General Description

Responsible for assisting the Head Commissary Chef (HCC) with managing and organizing the activities of the commissary kitchen to maintain the highest standards of food quality, cost control and consistency.

Responsibilities

Staff Management:

• Train, supervise, manage, coach, counsel and evaluate commissary line staff
• Create and distribute daily prep list for all departments and ensure all position checklists are completed daily and accurately
• Train all new hires on the operations of the kitchen, including recipes, quality control and presentation required for each dish
  
  
  

Commissary Deliveries:

• Oversee packing of all delivery orders to restaurants.
• Check the Metrobi driver, make sure they have the packing slip
• Oversee the packing of the vehicle, the temperature log, and proper transportation of all items. Communicate with all teams about delivery times, extras and shorts.
  
  
  

Vendor Deliveries:

• Complete weekly product orders, ensure proper product amounts are maintained to limit waste/spoilage Maintain positive and professional relations with vendors .
• Receive delivery and ensure product is of the highest level of quality; Does not receive sub par product . Confirm that all invoices received are accurate. Monitor and help put away deliveries
• Make edits and reach out about credits if needed. Upload invoices to R365..
  
  
  

Payroll

• Help HCC check, edit, and maintain all staff timecards. Ensure that all are following proper payroll procedures regarding clocking in on time, taking breaks when scheduled, and taking the proper length of break.
• Help HCC maintain all internal tools for tracking time and attendance
• Communicate any timekeeping issues or tardiness to HCC
  
  
  

Health and Safety

• Complete DOH Checklists every day
• Assist HCC in conducting prep checks multiple times per shift to ensure DOH compliance; Address all DOH violations immediately; Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards
• Promote and practice safe work habits through trainings, education and day-to-day management; Identify potential safety hazards; Ensure accidents are reported to HCC following proper procedure, conduct initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
  
  
  

Facilities Management:

• Complete a full inventory of all product and supplies at the end of every period (every 4 weeks)
• Inform Head Commissary Chef of any maintenance or repairs needed;
  
  
  

Required Knowledge/Skills/Abilities

• Strong culinary skills which include is a plus:
• Advanced palate
• Strong spatial reasoning
• Solid sense of timing
• Speed and efficiency
• Finely tuned sensory skills
• Expert knife skills
• Extensive knowledge of culinary techniques, procedures and equipment is a plus
• Current with culinary concepts, practices and procedures
• Expert knowledge of DOH Guidelines
• Highly motivated leader who leads with empathy and inspires their team to achieve a high level of performance:
• Able to seamlessly work with different personalities and temperaments
• High attention to detail and maintains high standards for quality, cleanliness, presentation, food safety and efficiency
• Self-starter who takes complete ownership of their work performance
• Excellent verbal and written communication skills
• Excellent time management skills with a proven ability to meet deadlines
• Ability to solve problems independently and delegate as needed
  
  

Experience

• 3 years of culinary experience required, preferably in a Sous Chef capacity or higher within a similar caliber concept