What are the responsibilities and job description for the Sous Chef position at Sagaponack General Store?
As Executive Sous Chef at Sagaponack General Store, you’ll play a pivotal role in executing the restaurant’s menu, managing kitchen staff in their preparation & execution of menu items, and supporting overall culinary operations. This role includes menu execution and bulk production for both on-site service and special events, working closely with other culinary teams throughout Sagaponack General Store to support seasonal and creative offerings.
You will uphold high standards of food quality within established budgets and manage inventory, communicating needs and collaborating with management to streamline operations. Maintaining a safe, clean, and inclusive environment for the back-of-house team is essential, as is compliance with safety protocols and health regulations.
Location: Sagaponack General Store – 542 Sagg Main, Sagaponack, NY 11937
Schedule: Variable, Full-Time, including weekends
Reports to: Executive Chef and General Manager
Supervisory Responsibilities: Supervise kitchen staff under your direction at Sagaponack General Store
Key Responsibilities:
Menu Execution & Culinary Innovation
- Prepare and execute menu items and contribute to R&D, with a focus on quality and flavor.
- Assist in the setup and smooth operation of kitchen service, ensuring efficiency.
- Support culinary innovation, exploring ways to repurpose ingredients, reduce waste, and enhance profitability.
- Collaborate with other departments to produce high-quality offerings and incorporate retail produce offerings creatively
- Oversee ordering and receiving processes to maintain cost-effective, high-quality purchases. Ensure the team follows proper receiving protocols, and communicate regularly with supervisors to align purchasing and inventory management with budget goals.
People, Facilities & Compliance
- Train team members on safety protocols, ensuring cleanliness and sanitation standards are maintained.
- Oversee kitchen organization and cleanliness, maintaining compliance with health and safety guidelines.
- Manage the kitchen team, ensuring efficiency in staffing and delegation of tasks.
- Train team on food preparation, emphasizing quality and consistency.
- Ensure a safe working environment and promptly communicate maintenance needs to management.
- Complete and manage necessary documentation, including logs and inventory records, to maintain regulatory compliance.
- Follow receiving protocols and manage inventory accurately, ensuring stock rotation and freshness.
Key Performance Indicators (KPIs)
- Food Quality and Consistency
- Maintain a customer satisfaction rate of 90% or higher for food quality and presentation, based on guest feedback and reviews.
- Ensure adherence to established recipes, portion sizes, and presentation standards, with minimal variances noted in internal audits.
- Operational Efficiency
- Ensure service readiness by completing all prep tasks on time and maintaining a smooth kitchen workflow with minimal delays during peak hours.
- Achieve a food waste reduction target of 10% quarterly through efficient inventory management, cross-utilization of ingredients, and adherence to FIFO.
- Compliance and Safety
- Maintain 100% compliance with health and safety protocols, with no significant violations during inspections by regulatory agencies.
- Ensure that all staff have completed mandatory safety and sanitation training within the first 30 days of employment.
- Inventory and Cost Management
- Maintain food cost within budget (e.g., /- 5% of target food cost) by accurately tracking inventory, minimizing waste, and ordering efficiently.
- Conduct monthly inventory audits to ensure accuracy and prevent discrepancies greater than 2% of total stock value.
- Staff Development and Retention
- Conduct training sessions on safety and food quality standards at least once per quarter, with 100% participation from kitchen staff.
- Maintain a staff retention rate of 85% or higher by fostering a positive, inclusive back-of-house culture.
- Menu Innovation and R&D
- Contribute to new menu items or production improvements each quarter, focusing on seasonal ingredients, waste reduction, and profitability.
- Track the success of new items or innovations with a target of 80% positive feedback from guest responses.
Benefits:
- Competitive hourly wage
- Paid time off
- Employee discounts on meals and beverages
- Opportunities for advancement and professional development
- Potential housing availability
Qualifications & Preferred Attributes:
- At least 3 years of experience in a culinary setting, premade grab and go eatery is a plus.
- Food Handler’s Certification and knowledge of relevant safety standards.
- Proficiency in knife skills.
- Dependable, punctual, and professional with a commitment to the Sagaponack General Store brand
- Physically able to lift 50 lbs up and down stairs, and stand for long periods.
- Full time availability
- Fluent in English; knowledge of Spanish is a plus.
Note: This description may evolve to reflect the dynamic needs of Sagaponack General Store as we grow.
Salary : $55,000 - $65,000
