Sous Chef

SUMMARY

The Sous Chef works with the Restaurant Manager to produce diverse menus that appeal to the customer. The Sous Chefs duties include but are not limited to providing excellent customer service, leading the cooking staff, gaining product knowledge, rotation of product, controlling shrink and working in a safe manner while fostering the Niemann Harvest Market culture.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Delivers superior guest service and ensure absolute customer satisfaction
• Learns and uses the three E’s: Engagement, Educate, Empowerment
• Ability to properly use all Restaurant equipment
• Organize the kitchen and kitchen staff to ensure optimal service level and product quality
• Produce high quality dishes or the establishment’s menu and standards
• Recruits and trains culinary talent
• Maintains order and discipline in the kitchen during working hours
• Works with Event Coordinator on tasting menus, special events menus and featured/sponsored products
• Cross merchandises products across departments to increase product sales and profits
• Ensures equipment safety conditions
• Preforms pre-shift line checks to ensure quality of product.
• Identifies and communicates production needs to other departments
• Assists in the development and maintenance of recipes, product specification, ingredients, production standards and portion size
• Understands food costs and impact on the bottom line. (Minimizing waste!)
• Offers a creative flair to create new products and programs
• Maintains the highest level of food safety, sanitation and cleanliness.
• Ongoing motivation of the team.
• Orders any and all raw ingredients, supplies and equipment for the restaurant
• Creates new formulas and recipes
• Record keeping
• Demonstrates excellent technique in preparing food
• Demonstrates a great sense of taste and smell
• Knows use, and taste of products offered
• Quality assurance checks of department
• Proper handling and rotation of product
• Day to day operational procedures to ensure stock level, inventory, and cleanliness
• Promotes sales, offer samples
• Works within company programs, policies and procedures
• Follows Health Code guidelines
• Follows all store and department policies and procedures
• Follows safety policies and procedures; is a safety role model
• Other duties as assigned by supervisor

KEY ATTRIBUTES

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• Culinary skills
• Leadership skills
• Creative
• Organized
• Problem solving abilities
• Able to work in a fast paced environment
• Integrity
• High Energy Level
• Ability to multi-task
• Adaptability

 SUPERVISORY RESPONSIBILITIES

• Assists the Farmhouse General Manager in supervising a varied number of Associates in the Farmhouse Restaurant
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. 
• Responsibilities include training Associates; planning, assigning, and directing work;
• Appraising performance;
• Rewarding and coaching Associates;
• Addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

• One year certificate from college or technical school;
• Or three to six months related experience and/or training;
• Or equivalent combination of education and experience.

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Write routine reports and correspondence. 
• Speak effectively before groups of customers or Associates of organization.

MATHEMATICAL SKILLS

• Basic math concepts (addition, subtraction, division, multiplication)weights and measures

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Food Handler’s Certification as required by State Law provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Uniform per store policy
• Pallet jack
• Ladder
• Stepladder
• Associates may be required to use standard restaurant equipment including, but not limited to
• Knives
• Oven
• Grills
• Slicer
• Food processor

PHYSICAL DEMANDS 

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Taste
• Smell
• Communicate with associates and customers
• Lift and/or move up to 15 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 25 pounds           

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Smell
• Lift and/or move up to 50 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors

WORK ENVIRONMENT 

Frequently

• Exposure to moving mechanical parts

Occasionally

• Risk of electrical shock
• Wet and/or humid conditions
• Extreme cold
• Chemicals while cleaning

Noise Level

• Moderate 

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location