Sous Chef

About the Role

As the Sous Chef of the restaurant, you are responsible for all kitchen operations, including food, financial, and back-of-house (BOH) team members. You will maintain complete control of the kitchen, lead the team respectfully, and ensure food meets Acme’s inspired yet compliant standards. Collaboration with the Front of House (FOH) staff is essential to deliver an exceptional guest experience.

Acme Hospitality’s Core Values—Delivering Excellence, Embrace Originality, Act with Integrity, and Celebrate Community—guide our success and work environment.

Responsibilities

• Support the Chef in running all BOH aspects of the restaurant, ensuring profitability and exceeding financial benchmarks.
• Act as a dynamic leader and role model, reflecting the Acme brand with professionalism and positivity.
• Maintain a respectful work environment and support the Chef in hiring qualified team members.
• Lead, train, motivate, and mentor all BOH team members to uphold Acme’s standards.
• Ensure cleanliness, safety, and organization of the kitchen and adherence to all Acme systems and policies.
• Set the tone for staff during every shift and comply with all applicable laws and guidelines.

Financial Management

• Review the weekly Ops Statement with the management team to meet and exceed sales goals.
• Control BOH labor percentage and meet food cost targets.
• Conduct compensation reviews and ensure accountability for financial performance.
• Ensure proper coding and scanning of all food and paper goods invoices per the chart of accounts.
• Perform monthly PMIX evaluations and update weekly food prices on inventory sheets.

Food Quality and Menu Planning

• Maintain core recipes and ensure the highest quality food is prepared per exact specifications.
• Assist in creating and costing recipes for daily specials and maintain accessible recipe books in Google Drive.
• Routinely taste food to ensure consistency, proper execution, seasoning, and visual appeal.
• Ensure portion control and consistent food plating per the food module.

Kitchen Management

• Coordinate all BOH purchases using proper systems and checklists, and maintain accurate food inventory levels.
• Control food costs through prep sheets, storage, and waste log procedures, and conduct monthly food inventories.
• Ensure purchases are made from approved vendors and hold vendors accountable for quality and pricing.
• Oversee daily operations, including proper check-in of orders for quality and accuracy, and ensure health department compliance for storage.
• Coordinate daily prep needs and follow company shellfish procedures.
• Maintain proper holding and cooling procedures, and ensure 100% health department compliance.
• Conduct daily line checks with the management team for taste, temperature, and accuracy.
• Use daily kitchen checklists, forms, and the CTUIT manager log to communicate with the management team.
• Work with FOH managers to execute menu changes, specials, and price changes, and communicate BOH issues affecting service.

Staff and Scheduling

• Assist the Executive Chef in staffing all BOH positions, including interviewing and hiring team members.
• Create and maintain weekly BOH schedules in CTUIT, adhering to budget and accounting for seasonal changes.
• Ensure proper coverage based on business volumes for each area of the restaurant.

Training

• Assist in training BOH team members to follow recipes and food production principles for all menu items.
• Train BOH staff on Health Department compliance and daily kitchen operating systems, including checklists and forms.
• Mentor BOH team members and educate FOH staff on daily specials, product awareness, and long-term food knowledge.
• Lead by example and motivate through positive reinforcement, following the designated training schedule.

Restaurant Maintenance

• Assist in coordinating cleaning needs with the cleaning company and management team.
• Maintain a clean and organized kitchen, including prep areas, walk-ins, and storage spaces.
• Oversee cleanliness and repairs of the entire kitchen and storage areas.
• Ensure the restaurant meets health department standards for cleanliness and compliance.

Store Operations

• Maintain and ensure completion of all daily checklists and forms, and proper daily reporting in the CTUIT manager log.
• Communicate daily pre-shift updates to the management team on special instructions, policies, and out-of-stock items.
• Ensure uniforms meet standards and opening/closing procedures are followed correctly.
• Assist in managing repairs and maintenance of the kitchen and storage spaces.
• Attend weekly management meetings and develop systems to address daily challenges.

Hospitality and Guest Engagement

• Participate in media events and attend special events representing the Acme brand.
• Engage with guests, providing special attention to those with specific needs.

Human Resources

• Hold all BOH team members accountable to Acme’s rules and standards, taking corrective action respectfully.
• Orient, motivate, train, and educate BOH personnel on restaurant policies, procedures, and rules.
• Oversee equal treatment of all employees and ensure timely execution of HR duties.
• Evaluate, discipline, and reward team members according to Acme standards.
• Maintain documentation of disciplinary actions and incident reports.
• Manage clock-ins/outs, breaks, overtime, and break violations.
• Follow proper hiring and firing procedures, including corrective counseling documentation.
• Adhere to Workman’s Comp procedures and ensure a safe work environment.

Reporting Structure

The Sous Chef reports to the Chef and oversees all BOH team members. Periodic travel may be required.

Requirements

• Culinary Degree preferred.
• 2-4 years of experience in related positions.
• Advanced knowledge of food professional principles and practices.
• Excellent knowledge of BOH systems and communication skills.

Pay

$25-$27/hour.