Sous Chef

Primary responsibilities

• Assists the Head Chef in all food service operations and daily kitchen operations, including serving as Expeditor.
• Provides direction to kitchen staff, ensuring execution of all employee duties.
• Ensures compliance with all health and fire department regulations.
• Affirms the implementation and management of kitchen and restaurant policies and procedures.
• Maintains a clean and organized station at all times. Keeps station stocked and supplied.
• Participates in daily and monthly inventory process.
• Together with Head Chef, uses in-house systems to order and receive food and supplies.
• Participates in menu evolution.
• Supervises opening and closing tasks. Holds staff accountable.
• Coaches, teaches, and motivates fellow team members in cooking and kitchen skills as well as the proper preparation of Cru menu items.
• Ensures products are stored at the correct temperature.
• Ensures recipes are up to date with current menu items, portions, and ingredients.
• Ensures use of prep sheets and makes sure they are up to date.
• Upholds all recipe and service standards.
• Communicates all 86’d items to staff and management. Has daily counts ready before service.
• Cohorts and communicates with runners and front of house staff to ensure proper service.
• Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions.
• Attends kitchen meetings as set forth by your Head Chef.
• Attends weekly management meetings as set forth by your General Manager.

Areas of responsibility

• Operates as a member of a team, helping others and requesting helps as needed.

Pay

$55,000 - $60,000 per year

Apply for this Position