Sous Chefs prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Working side by side with the chef to create and execute specials, private events and daily service. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
Sourcing, ordering, and receiving the highest quality ingredients
Developing, teaching, and maintaining all recipes and techniques
Organizing a large team and holding each cook accountable for their responsibilities
Maintaining all kitchen equipment and following up for any repairs needed
Maintaining high standards of cleanliness and organization
Overseeing scheduling and inventory to work within a set budget
Assisting in recipe development and documentation
Leading pre-shift meetings and having knowledge of all menus and specials
Knowledge of the kitchen expediting system and ability to maintain a smooth professional service
Preparing or directing preparation of food served using established production procedures and systems
Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for tray line or dining room
Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques
Storing food properly and safely by marking dates and items
Correctly preparing all food served following standard recipes and special diet orders; portioning food for serving
Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved
Maintaining daily production records
Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation
Performing other work-related duties as assigned
Maintaining order guides & update with the evolving restaurant needs
Monitor guest feedback and performance data to optimize guest engagement and retention and take appropriate corrective action. Respond quickly and proactively to guest’s concerns and take ownership of guest complaints/problems until they are resolved or addressed.
Improve service by communicating and assisting team members to understand guest needs, providing guidance, feedback and individual coaching when needed.
Utilize historical sales data to manage inventory and par levels
Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
· Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.
Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.
Full ownership in the hiring and firing process
Minimum Qualifications (Knowledge, Skills, and Abilities)
Must be 18 years of age
Prior experience in related food service positions required
Moderate reading and writing skills; ability to follow written and oral instructions and procedures
Promotes positive public relations with guests
Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment
Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less
Manual dexterity; auditory and visual skills
Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).
Note
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.