Sous Chef

SummaryThe Sous Chef will be reporting to the Executive Sous Chef.  We are looking for an sous chef to help us achieve this goal and uphold the head chef’s culinary vision for the restaurant with an eye for quality, taste, and presentation. This person will also be responsible for the head chef’s responsibilities in the event of their absence. In doing so, the executive sous chef is able to provide kitchen staff with consistently strong direction, so they can elevate our menu to the highest dining experience possible.ResponsibilitiesAssist the Executive Sous Chef in menus structuring based on such factors as market trends, customer preferences, and nutritional considerations; design recipes; determine appropriate ingredients; and specify individual serving portions for each recipe.Interview, hire, evaluate, reward, and progressively coach kitchen personnel as appropriate.Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services.Ensure safety training(s) are completed with all staff upon hire.Train kitchen personnel in safe operating procedures for all equipment, utensils, and machinery, as well as food production principles and practices.Direct and coordinate the work of production and dish-room staff as necessary.Maintain communications with the Food and Catering Operations teams through weekly meetings and daily conversations to ensure proper menu production, standards, quality, and number of staff.Uphold and demonstrate a complete understanding of company policies and procedures.Perform the steps of EXTRA Guest Service to ensure a memorable experience for every guest and client.Supervise period-end inventory for all food and beverage areas.Direct and participate in the daily preparation of standard and gourmet food items. Supervise and participate in the preparation and display of menu items for special functionsMonitor and track proper cooking and holding temperatures.Ensure overall consistency and high quality across the various operations.Ability to price out menus to offer strategic price increases.Inspect all locations to observe the quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance.Evaluate the quality of raw food and ensure the quality of the finished products.Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.Comply with all food safety regulations and practices. Ensure compliance with all applicable health and safety regulations.Process invoices for the office team, ensuring smooth communication so that all vendors are paid within terms.Help implement systems and processes that help make tasks efficient and strengthen the financial performance of the unit.Support the Executive Sous Chef in preparing operational reports and analyses, setting forth progress and trends, and making appropriate recommendations.Work with the Executive Sous Chef on analyzing sales and inventory to maximize opportunities.Support precedent to achieve sales per Cap & Controllable budget. Support the incorporation of sustainable resources into the culinary selections.Promote an inclusive and supportive approach at the unit.Supports the unit in being an example for company and client guidelines with regard to sustainability and conservation efforts.Displays knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary.