Havana in Walnut Creek is hiring for the position of Sous Chef
Sous Chef Job Description
The position at Havana Restaurant requires the following duties and responsibilities to be executed by the Chef and Sous.
1. Supervision of all kitchen staff including Line Cooks, Prep Cooks, Dishwashers
Daily and Weekly schedule adjustments based on expected business levels (this might include staffing up or cutting staff to meet the restaurants needs)
Enforcing BOH staff adheres to scheduled in and out times for each shift
Responsible for ensuring all BOH hourly employees take a clocked out break each shift and adhere to all other Labor Laws and Havana Policies
Overseeing BOH Employee Meal Policy (one comped meal per shift, per employee that works over 3 hours restrictions apply to available meal items based on cost and availability)
Enforce BOH uniform policy for all clocked in employees (black pants or chef pants, chef coat or chef shirt, Havana hat or no hat, black non-slip rubber soled shoes, black socks)
Training and enforcement of sanitation and cleanliness polices as required by the Health Department with all BOH staff.
Training and enforcement of proper prep and cooking techniques including the proper use of all kitchen equipment and machinery.
Training of all Cooks on how to read and follow our recipe book as well as how to cook and present each menu item
2. Daily Managerial Tasks
This Management position requires approx. 50 hours a week. Additional hours may be required if tasks are not completed during the typical work day.
Check in daily orders when opening the restaurant (timing, quality, quantity & pricing)
Review all daily vendor invoices each shift to ensure proper pricing and quantities were delivered
Review Prep Checklists daily to be sure all items are completed by the appropriate time of day
Monitor nightly orders to ensure we are always stocked on menu items (to eliminate 86'ed items) and are not over ordering
Monitor all BOH labor hours, breaks, etc. to meet or exceed monthly projected BOH Labor goals
Monitor all prep, execution of menu items, storage and rotation of all food items to minimize spoilage/waste/theft to meet or exceed monthly food cost goals
Monitor the execution of all menu items to meet company standard (quality control) and meet guest satisfaction
Menu Development (execute daily specials)
Ensuring the kitchen is staffed to adequate capacity for each shift based on scheduling pars and expected business (which fluctuates due to banquets, special events, promotions, holidays, etc)
Jumping in to work as prep cook or line cook when needed
COMPENSATION
Competitive Salary
Paid Vacation
5 Day Work Week 50-55 Hours
2 days off consecutively each week
Corporate Group Health Care Plan through Kaiser
401K
Please send your resume via email including a short paragraph about why this is the right career move for you - and include whether or not you're familiar with our restaurant.
We look forward to meeting you soon!