Sous Chef

Finance

• Targets areas of excess cost; works with management team to maximize profitability through targeted, organized approach by utilizing financial reporting tools.
• Oversees ordering, stock management and/or inventory for certain supply categories, as delegated by the Executive Chef.
• Ensures proper team member coverage per the needs of business while maintaining target labor costs.
• Participates in the final work of kitchen staff, ensures dishes and technical sheets match up (content, presentation).

Operations

• Participates in creating and testing new recipes to help in drawing up the menu dishes of the day, and deals in synergy with the Executive Chef, and General Manager.
• Participates in drafting technical sheets, complies with productivity and ingredient cost constraints to ensure optimal profitability.         
• Helps set up the cleaning schedule and preventive maintenance schedule on key equipment.
• Exhibit expertise in all service and section-based roles in order to train all new employees.
• Opens or closes the kitchen and completes the checklists, as applicable.
• Ensures that all Company food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Conducts DOH walk-throughs multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately.
• Promote and practice safe work habits through training, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure.
• Works with the senior kitchen team to ensure any maintenance or repairs needed are actively resolved.

Staff Management

• Manages hourly kitchen employees in their daily responsibilities, providing clear and effective direction.
• Acts as role model for outstanding service; Continuously works to elevate service standards, and personally embodies hospitality in daily actions.
• Consistently monitors, coaches and encourages management team and hourly service employees to meet Company’s service standards.
• Resolves team members or customer conflicts through Company complaint handling procedure.
• Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coaches and counsels team members for improved performance, documenting developmental plans as necessary.
• Ensures that all team members are educated on Company products and services.
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Assists Executive Chef in delivering performance reviews to employees.

Essential Functions

• Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards.
• Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook.
• Communicates information effectively and efficiently.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress.
• Maintains general knowledge of restaurant and bar concepts, location, transportation, management team, etc.
• Participate in community events and ensure corporate social responsibility goals of the Company are met.
• Ensure that all staff are compliant with the Company’s policies and procedures, as well as local, state and federal laws.

Education

• Bachelor’s Degree in Hospitality, Culinary Management, or similar subject

Special Skills

• Fluent in both written and spoken English

Work Experience

• 2 years’ experience as Sous Chef in fine dining or in a similar caliber concept.
• Able to lift 30 lbs
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions

Salary : $90,000 - $100,000