Sous Chef

Summary

The Sous Chef will be responsible for the overall daily operation of the Kitchen, as well as responsible for the food and food-related costs, procedures, quality, and all back-of-house labor percentage budgets.

Responsibilities

• Ensures all recipes are consistent in quality, appearance and production timeframes are adhered to for all items produced.
• Ensuring opening and closing procedures for kitchen staff are completed.
• Schedules team members within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
• Track and manage the inventory, preparing and ordering all items for kitchen.
• Manage the labor daily in the labor management system.
• Oversee the team member hiring, training, and continued development.
• Monitor equipment maintenance and condition.
• Address team member and guest concerns and provide support in escalating situations.
• Conduct annual performance reviews for the kitchen line team members.
• Monitors all kitchen areas to ensure that all Health and Safety guidelines are in place and being followed and ensure OSHA codes and policies are followed at all times.
• Maintain complete knowledge of and comply with all departmental policies, procedures and Cosm standards.
• Open and flexible schedule with the availability to work weekends and holidays as necessary.

Qualifications

• Culinary school graduate or related training required.
• Must possess applicable state/local licenses and certifications.
• 3+ years of high-volume kitchen experience.
• 2+ years in kitchen management.
• Must be able to lift, stand, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Exposure to hot kitchen elements or cleaning materials.
• Strong leadership skills to manage and motivate the team.
• Must have excellent written and verbal communication skills and the ability to multitask.