Job Summary
The Sous Chef’s primary role is to support our Executive Chef in daily Back of House (BOH) operations and to direct and support our BOH team in providing top-level food and service to our guests.
Job Responsibilities
Understand and uphold the core values of Mill Valley Kitchen as defined in our handbook and training manuals. Carry yourself in a professional and respectful manner at all times.
Create and maintain a positive, productive, and educational environment with visible respect for all quests and employees.
Assist the Executive Chef in recipe development.
Source BOH products and supplies.
Coordinate and direct all food preparation and plating as directed by the Executive Chef.
Oversee all BOH operational processes and procedures.
Oversee ordering, receiving, rotation, and handling of all BOH products and supplies.
Assist in BOH training activities.
Manage a skilled, efficient, and well-organized BOH team. Oversee regular evaluations, discipline, and
termination as directed by the Executive Chef.
Expedite service as directed by the Executive Chef.
Work the line when necessary.
Maintain immaculately clean kitchens and BOH storage areas. Know and carefully observe all local health
department regulations. Obtain and/or maintain ServSafe certification.
Work closely with our GM and FOH team to create and maintain fluid, guest-focused processes and
procedures.
Work closely with the Executive Chef to meet or exceed all product, labor, and supply budget
expectations.
Oversee repairs and maintenance of all kitchen equipment and appliances.
Perform other related duties incidental to the work described above.
Requirements and Qualifications
A minimum of 3 years of experience in high-volume restaurants.
A minimum of 1 year of experience in a management or supervisory role.
A strong, respectful leadership style.
Excellent verbal and written communication skills.
Proficiency with MS Office (Excel, Word)
Work Environment and Physical Demands
The restaurant environment can be loud and fast-paced, with many hazards such as equipment, machinery, sharp objects, hot surfaces, slippery floors, stairs, and ladders. Exposure to chemicals, fire, gasses, odors, and extreme temperatures is possible.
The Sous Chef is required to:
Walk, bend, stoop, and stand for long periods of time.
Use arms, hands, and fingers to grasp, lift, and control objects of varying sizes and weights. Use legs, back, arms, and hands to lift and move heavy objects.
Use hands for repetitive motions such as chopping.
Visually inspect items using close and distance vision.
Inspect and evaluate items using taste and smell.
Speak clearly and understandably. Hear and understand the speech of another person.
Other Duties
Please note, this job description is not designed to cover or contain a comprehensive listing of all activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Job Details
Reports to: Executive Chef
Hours: Full-Time, 45-50 hours per week expected
Classification: Salaried – Exempt
Benefits: Competitive. See benefit summary