Jr. Sous Chef

About the role

To manage and supervise the day-to-day operations of Sparrow Kitchen and ensure the preparation and delivery of quality products to our guests.

Responsibilities

• Responsible for all restaurant food production in both venues.
• In concert with the Executive Chef, assist with developing menus, food purchase specifications and recipes.
• Supervise, direct, and develop staff.
• Develop and monitor food and labor budget for the department.
• Maintain highest professional food quality and sanitation standards.

Requirements

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints.
• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Control payroll and equipment cost (minimizing loss and misuse).

Qualifications

• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establish controls to minimize food and supply waste and unauthorized removal.
• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Coordinate all training activities for kitchen, to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Afford assistance to operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.
• Develop standardized recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
• Consult with the Executive Chef and / or the Food & Beverage staff regarding food production aspects of special events being planned.
• Evaluate food products to assure that quality standards are consistently attained.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Ensure representatives from the kitchen attend service lineups and meetings.
• Periodically visit dining area when it is open to welcome members.
• Consistent professional and positive attitude and actions when communicating with guests and associates.
• Ensure maintenance problems are promptly reported through proper channels.
• Comply with all company policies and procedures.
• Check with manager/supervisor before leaving work area for any reason.
• On time and at work when scheduled, and in proper uniform.
• Report any incidents of guest dissatisfaction or other matters of significance to manager so that corrective measures may be taken.
• Any other tasks/duties as requested by management.