Sous Chef

Sous Chef 

This role reports to the Chief Culinary Officer.   

Summary:  

The Sous Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should demonstrate and train on the Culinary Philosophy and Commitments of Restaura Hospitality. The Sous Chef will be able to safely handle knives and equipment such as grills, fryers, ovens, and broilers.  The Sous Chef may be responsible for oversight or delegation of responsibilities within the culinary operation in the absence of the Executive Chef. 

Who are you? 

• You are ambitious and intellectually curious with a desire to grow and learn 

• You are multi-dimensional with an entrepreneurial spirit 

• You do not mind routine work but look for ways to improve inefficient processes 

• You have an eye for detail and take care to ensure accuracy and that good process is followed 

• You have a mind for problem-solving and creatively identifying solutions 

• You “get” technology and can learn and navigate new technology with relative ease and intuitiveness 

• You have a positive attitude and a willingness to partner with and learn from others 

• You have a strong sense of professionalism that shows in everything you do 

• You want to have fun with your colleagues and enjoy your work 

• You are uniquely you and will bring your unique perspectives and voice to the table 

Who are we?  

Restaura is an all-new hospitality Company that focuses on elevating senior living dining through unparalleled hospitality, unapologetically delicious culinary experiences and intuitive, AI-powered technology solutions. We are creating something unseen in our industry, including a culture that provides all Restaura associates, from kitchen staff and servers to corporate team members, with a combined ownership stake of over 30% in the company. At Restaura, everyone is an Owner, where every team member feels valued, is empowered to exceed expectations, and has a personal stake in the company’s success. 

Restaura was founded by industry leaders and entrepreneurs who want to completely upend the way senior diving is curated and delivered by bringing elevated quality, concierge-inspired personalization, and culinary variety together with data science for the first time. We are on a Pursuit to change senior living, not just today but as the needs and desire of seniors continue to evolve. Joining Restaura is to be a part of something dynamic, cutting edge, inspiring and impactful with limitless possibility.  

 Why join us?  

We can offer you something almost no one else can – the chance to be an Owner in an organization that will have a profound impact on the lives of our customers and empower employees to participate in our shared success. We are building something truly different, and you can be a part of it!  

Key Responsibilities: 

Daily Operations Management: 

•  Know and understand Restaura’s Culinary Standards and Commitments 

•  Schedules and assigns daily work assignments to a culinary brigade and oversees the completion of tasks  

•  Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc.  

• Cooks and prepare a variety of food according to production guidelines and the recipe  

collection  

• Maintains excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc.  

Team Leadership: 

• Trains culinary brigade on proper preparation of ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items  

• Safely utilizes a variety of utensils including knives  

• Operate equipment such as ovens, stoves, slicers, mixers, etc.  

• Maintains excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc.  

• Maintains excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc.  

• Ensure daily communication between the day and night shifts regarding items that require additional cooking times and prep required for upcoming meals. 

• Communicate any issues to the team which could affect the service before and after each meal. 

Safety and Compliance: 

•  Demonstrates appropriate procedures for baking, roasting, broiling, steaming and uses a variety of cooking methods for meat, vegetables, and other foods  

•  Ensure that the culinary team uses the recipe collection to appropriately use ranges, garnishes, and portions of food according to established guidelines  

• Properly stores food by adhering to food safety policies and procedures  

• Cleans and sanitizes work areas, equipment, and utensils  

• Adheres to Restaura’ s safety policies and procedures including proper food safety and sanitation  

• Responsible for execution of the meal and understanding the timing of food production. Must have all components ready for service.  

• Responsible for expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times. 

Quality Assurance: 

• Communicate with management to maintain the level of food quality that is expected. 

• Understand the food labeling procedures and ensure all products are labeled and stored correctly for use. 

• Ability to cook and prepare food according to production guidelines and recipes. 

• Knowledge of food products, identification, and acceptable level of food quality 

• Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in accordance with the recipe. 

• Cuts, trims, bones and carves meat and poultry for cooking 

• Ensure food is stored at the appropriate temperature for the appropriate length of time and follow all food safety standards. 

• Evaluate front-of-house presentation and make changes to food displays as needed 

• Sets up/ breaks down workstation 

• Maintains a clean, safe and sanitary workstation, equipment and utensils 

• Must be trained to safely operate all kitchen equipment (choppers, slicers ovens, steamers, knives, etc.) 

• Ensure servers understand the correct portions when cutting, preparing, and serving items. 

• Maintain production results of each meal. 

• Communicate with management regarding food products that need to be ordered for upcoming production plans 

• Report to managers all safety hazards discovered in the location immediately. 

Supervisory Responsibilities: 

• Responsible for directing the culinary team, monitoring performance, and giving appropriate feedback regarding timing and preparation of food items. Consult with management about employee relations or staff scheduling issues. 

Qualifications: 

• Previous experience as a supervisor in a related role preferred 

• Experience as a cook or in a related role required 

• Ability to work independently with limited supervision required 

• Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage 

• Must be able to obtain food safety certification 

• Demonstrates basic math and counting skills 

• Demonstrates interpersonal and communication skills, both written and verbal 

• Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. 

• ServSafe Certified 

• Culinary Training or degree 

 FLSA:  This is a salaried exempt role.