Overview

The Sous Chef is responsible to assist with overseeing the direction of the kitchen’s daily activities in accordance with current policies and objectives, profitability and a positive work environment. Responsible for assisting Executive Chef with overall kitchen operations, food cost and labor cost.

This role will pay an hourly wage of $16 to $20.00. 

For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

job expires 4/30/2024

Responsibilities

ESSENTIAL FUNCTIONS: (including, but not limited to):

• Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Maintain Labor Cost Percentages at budgeted levels.
• Ensure purchasing and preparation meet standards.
• Supervise set up, preparation and breakdown activities, as required by supervisor.
• Coordinate equipment storage.
• Assist Executive Sous Chef in training and development of kitchen staff skills and ongoing training of current and new staff.
• Maintain a positive and compliant employee relations climate.
• Ensure compliance to health and sanitation and safety regulations.
• Assist with recordkeeping and administration requirements to include work schedules and production lists.
• Promote teamwork among staff through effective communication, follow through and goal setting.
• Provide excellent customer service assistance to internal and external clients.

NON ESSENTIAL FUNCTIONS:

• Perform other duties as assigned.

Qualifications

KNOWLEDGE, SKILLS AND ABILITIES:

• Basic computer proficiency and Microsoft products knowledge, to include: Excel, Word and Outlook.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to develop results oriented staff through effective training, evaluation, motivation, coaching and counseling.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Must be self- directed.
• Must be able to supervise, coach, and train employees.
• Excellent customer service skills.
• Must be sure that all details of the job are performed and their work is accurate.
• Must be constantly aware of changing events, such as staff or supply shortages.
• Must be exact in their work. Errors could cause safety hazards for themselves and other workers.
• Identify problems and review information.
• Must be constantly aware of frequently changing events in cooking processes.
• Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic and algebra.