What are the responsibilities and job description for the Sous Chef position at The Lonely Oyster?
Lonely Oyster Sous Chef - Job Details
Summary:
The Sous Chef is responsible for ensuring the highest standards of culinary excellence by overseeing kitchen operations, supervising staff, and collaborating with the head chef to maintain quality. The Sous Chef contributes to the overall success of the kitchen, providing leadership in a fast-paced and dynamic culinary environment.
Responsibilities:
- Execute and oversee the preparation of high-quality dishes.
- Coordinate and supervise kitchen staff, ensuring proper workflow and delegation.
- Maintain a clean and organized kitchen environment.
- Ensure consistency in food quality, presentation, and adherence to culinary standards.
- Conduct regular taste tests and evaluations to maintain excellence.
- Recruit, train, and mentor kitchen staff on cooking techniques, safety, and sanitation.
- Foster a culture of continuous learning and development.
- Monitor and assess performance by providing consistent coaching, conducting performance reviews, and addressing any employee concerns, escalating issues when necessary.
- Schedule and coordinate shifts, ensuring adequate staffing levels to meet operational needs.
- Oversee the timely and accurate preparation of menu items during service.
- Manage inventory levels and order supplies as needed.
- Implement cost-control measures to optimize kitchen expenses.
- Enforce Company policies, procedures, and health and food safety regulations.
- Collaborate on special events, catering, and kitchen-related projects.
- Address kitchen-related challenges promptly and effectively.
- Provide leadership in the absence of the Culinary Director.
Must Haves:
- 3 years of proven experience as a Sous Chef or senior kitchen role.
- Strong knowledge of culinary techniques and flavor profiles.
- Timekeeping and Scheduling.
- Knowledge of food safety and health regulations.
- Customer-centric.
- Ability to effectively handle employee relations.
- Acute business & financial acumen.
- Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc.
- Ability to thrive in a fast-paced, high-pressure kitchen environment.
- Ability to work flexible hours, including evenings, weekends, and holidays.
Salary : $70,000 - $75,000