Sous Chef

Position Summary

The Sous Chef contributes to the success of the restaurants through the direction and guidance of the restaurant operations to ensure a positive guest experience and company profitability.

Essential Duties and Responsibilities

Include, but are not limited to:

• Direct the operation of the kitchen
• Attain objectives and highest standards of food quality, service, cleanliness, and safety
• Exhibit good knowledge of food cost
• Ensure food items are prepared according to company standards of quality and within specified time lines
• Maintain food storage, receiving, rotating and stocking
• Assists Food & Beverage Manager in monitoring food costs, ordering and maintaining overall cleanliness of the kitchen and equipment, overtime, staff motivation and training of new employees
• Supervise kitchen personnel under the direction of the Food & Beverage Manager
• Responsible for all kitchen staff in the absence of the Food & Beverage Manager
• Performs other duties as assigned

Working Conditions

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job with or without reasonable accommodations.

The work environment consists of a very demanding surrounding with a high noise level. The employee is frequently exposed to fumes or airborne particles and extreme heat. The employee is occasionally exposed to moving mechanical parts and extreme cold.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to stand, walk, sit, use hands and fingers, handle or feel, reach with arms and hands, talk or hear, and taste or smell. The employee is occasionally required to climb or balance and stoop, knell, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, and color. The employee must occasionally lift and/or move up to 50 pounds.

Education / Training / Experience

High school diploma or equivalent; Minimum of 3 years (or greater) of experience cooking in a high volume fast pace environment with at least 2 years in a supervisory capacity.

Qualifications

The requirements listed below are representative of the knowledge, skill, and/or ability required

• Must have the ability to obtain an ABC permit issued by the Alcohol Beverage Commission of Mississippi
• Knowledge of principles and processes for providing customer service
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily

Skills and Knowledge

• Ability to read, analyze and interpret common documentation
• Ability to respond to common inquiries or complaints from employees, regulatory agencies, or members of the staff
• Ability to write and present information to management in a reasonable manner
• Ability to interpret an extensive variety of instructions and deal with several variables
• Ability to perform normal mathematical computations in regard to the implementation of current duties