What are the responsibilities and job description for the Sous Chef position at Onix Group?
West Chester Hotel, LLC, operated by Onix Hospitality and Big Fish Restaurant Group, is hiring for the all new West Chester Seafood Kitchen!
West Chester Seafood Kitchen rewards its employees for their hard work and dedication to providing the best service possible, with a wide-range of benefits and perks to show we care.
Responsibilities and Duties
The Sous Chef holds various responsibilities for the oversight of kitchen operations, while maintaining a strong focus on the culinary aspect of the restaurant which includes new dish development and presentation, menu planning, and ensuring the restaurant stays ahead of the curve with current industry food trends. The Sous Chef supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws. The Sous Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate the team, and is an exemplary communicator.
- Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution
- Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant
- Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas
- When Executive Chef is not present, responsible for upholding all systems and processes daily
- Communicate with the General Manager to determine labor and sales forecast for upcoming weeks
- Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance)
- Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations
- Communicate any Commissary issues/suggestions to the Commissary Manager
- Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling
- Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency; alter recipes for better quality and/or taste where you deem necessary
- Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest
- Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team
- Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment
Qualifications
- At least 2 years of prior kitchen/culinary experience required
- Culinary training preferred; driven to expand knowledge and stay current on best practices and new trends
- ServSafe certified
- Willingness to work a flexible schedule that includes day, night and weekend hours
- Exhibit a sense of urgency
- Excited to work in a team environment and motivate others
- Neat, clean and professional appearance
