Sous Chef

In addition to these duties, the Sous Chef will be knowledgeable of Water Street Restaurants mission, vision, and values as expressed on ‘MVV’ cards. The Sous Chef will uphold and actively practice these expressions.

Position Specific Standards:
1. A score of 90% or better on all Health Department inspections and Mystery Shopper reports
2. Follow and enforce all Water Street Restaurants kitchen dress code requirements including uniform, grooming, and appearance standards
3. Comply/Enforce Standards of Service in reference to kitchen employees
4. Assist in managing the day to day operations of the kitchen
5. Develop menus and/or recipe refinement
6. Establish, execute, and monitor goals of the kitchen and kitchen design
7. Train all kitchen staff to effectively and efficiently work under company policy and procedures, including strict health regulations
8. Facilitate regularly scheduled meetings which execute effective communication with kitchen staff
9. Assist in hiring cooks and dishwashers
10. Assist in scheduling
11. Line cooking and/or line supervising
12. Expedite guest orders
13. Quality control of all food product
14. Kitchen to Server communication/training
15. Assist in review and/or evaluation of plate costs
16. Blackboard responsibilities, as assigned
17. Waste utilization
18. Overall cost control, including food and labor
19. Vendor communication including check-in’s and ordering
20. Conduct regular inspections on all machinery and take immediate action to correct deficiencies
Physical, Mental Essential Functions of the Job:
1. Stands and walks for up to six (6) to ten (10) hours per day on a concrete surface while performing duties.
2. Lifts and carries food items of varying weights depending on specific position as discussed with immediate supervisor. The weight ranges are between 40 and 75 pounds without assistance, up to 150 pounds with assistance.
3. Pushes/pulls and maneuvers food items, pot and pans, dishes, trash cans, freezer doors, stock on dolly of varying weights depending on specific position as discussed with immediate supervisor. The weight ranges are between 35 and 150 pounds with and without assistance.
4. Frequently bends, stoops, twists, performs rotating motions and reaches down, out and overhead as needed in performance of job duties specific to the position as discussed with the immediate supervisor.
5. In accordance with requirements of specific duties as discussed with the immediate supervisor, constantly uses hands and fingers to hold and handle objects and equipment required to perform duties. Handling may be done one-handed or two-handed depending on the size and shape of the object and task being performed.
6. Must have corrected vision to be aware of surroundings and location of items needed to perform tasks, and to perform various job duties.
7. Must have corrected hearing to listen to the needs and advice from customers, managers and co-workers, and the environment to be aware of surroundings.
8. Must be capable of effectively and calmly communicating with co-workers and/or management regarding instructions, needs and/or conflicts, and work in a fast-paced environment.
9. Must be mentally alert and capable of remembering names, faces, details regarding job tasks and food orders, and oral instructions.
10. Must be mentally alert and capable of following instructions for the use of and safely using all kitchen and food processing equipment involved in assigned job tasks for periods of time required to complete task.
11. Must be capable of working in controlled environmental conditions consisting normally of moderate range temperatures with the possibility of brief temperature ranges from 38 degrees to 350 degrees and hotter, according to need to enter and exit refrigerator/freezer to obtain or store food items, or to work around grills or ovens in preparing foods, or to work with hot steam in dishwashing duties.
12. Must be capable of working in environmental conditions consisting of a normal to high level of noise.
13. Must be alert and able to identify a hazard, should one occur, in order to avoid it by reporting immediately or, if directed, by taking corrective measures.