Sous Chef

General Duties And Responsibilities

• Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards.
• Ensures all food is prepared to corporate specifications in presentation and recipes.
• Initiates periodic quality checks for all products, i.e., temperature checks.
• Works with Chef regarding orders and all food products to par levels.
• Maintains the proper rotation of food to ensure quality and freshness.
• Monitors weekly sales and adjusts prep production levels.
• Performs daily line checks with front-of-the-house managers.
• Maintains and ensures that all food is prepared within acceptable kitchen times.
• Ensures that all stations are properly stocked and set up.
• Conducts periodic kitchen walk-throughs to ensure the quality of food meets corporate specifications.
• Ensures restaurant and Health Department sanitation requirements are always maintained.
• Ensures all kitchen equipment and working conditions are well maintained.
• Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules.
• Conducts periodic kitchen walk-throughs to ensure cleanliness standards.
• Creates and edits scheduling for kitchen staff throughout the week.
• Sends employees home when approaching overtime to be vigilant about the labor costs.

Requirements

• Knowledge And Skills
• Ability to work in a team and independently.
• Ability to multi-task and meet multiple deadlines.
• Ability to successfully work in a fast-paced environment.
• Ability to maintain composure in a potentially stressful environment.
• Ability to produce recipes within corporate specifications.
• Ability to read and comprehend spreadsheets and P&L statements.
• Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets.
• Ability to demonstrate expertise in performing all positions within the kitchen.
• Working knowledge of POS systems.
• Education & Experience
• Bachelor’s degree in Culinary or relevant field.
• Minimum of 2 year’s experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.
• Exceptional organizational, time management, and problem-solving skills.

Working Conditions

• The individual must be able to transport up to 40 pounds occasionally and up to 25 pounds regularly.
• Must be able to speak, read and understand basic cooking directions.