What are the responsibilities and job description for the Sous Chef position at The Grey?

The Grey serves Chef Mashama Bailey’s take on port city southern cuisine in a restored 1938 art deco Greyhound bus depot with a focus on european wines and warm hospitality. We are dedicated to an experience that is both elevated and gracious.

We are looking for a dedicated and professional Sous Chef to join our team. We are an equal opportunity employer that offers competitive pay and benefits after 90 days of employment.

The Sous Chef is responsible for ensuring an efficient flow of work during the hours of operation at The Grey including but not excluded to:

Ordering
Receiving
Working stations
Prepping
Butchering
Menu Development
Expediting

This candidate must be able to assist other kitchen workers while remaining organized, efficient and professional. The Sous acts as liaison and reports vital information to the Executive Chef in real time and in a proactive fashion. The Sous must become familiar with all of the daily operations of the kitchen and restaurant operations and possess strong leadership and communication skills.

Key Responsibilities:

The Sous in conjunction with the Executive Chef and C.D.C directs and manages kitchen staff to ensure the food is prepared properly. The Sous will be required to assist with ordering and inventory for food and non-food items that impact the BOH staff’s performance
Prepares schedule in conjunction with C.D.C to be approved by EC
Exhibits a professional example for employees and ensures that standards of the kitchen are upheld
Ensures that all kitchen staff adheres to uniform and grooming standards
Establish and require adherence to the Departement of Health sanitation and food handling guidelines
In conjunction with the A. G.M, manages work orders for repairs of equipment and small wares in the kitchen
Develops and maintains working relationships with all FOH managers for staff training, special events and pre shift meetings

Key Attributes:

Problem solver
- Makes best decision possible in the moment and then examines effectiveness after-the-fact making necessary corrections
Goal oriented
Consistent and fair leader
Pro-active
Reliable, punctual and honest
Servsafe Certified
Strong work ethic