Sous Chef

Mission

The Jeff Ruby Experience is about excellence. It is captured in the quality of the food, the energy and elegance of the atmosphere, the impeccability of service, and the overall dining experience. Jeff Ruby’s Steakhouses are known for award-winning U.S.D.A. Prime Steaks, Seafood & Sushi, premium Wine and Cocktail lists, and impeccable service. Collectively, these are the elements of The Jeff Ruby Experience, making it an incomparable total dining experience unlike any other.

Responsibilities

• Maintain cleanliness in compliance with company standards and Health Department guidelines.
• Responsible for maintaining daily/weekly logs.
• Meet with Executive Chef and Chef de Cuisine to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Aid Executive Chef, master cooks, cooks, and helpers wherever required to ensure optimum service to guests.
• Create and maintain staff schedule and requests.
• Produce production list to ensure efficient execution of service.
• Ensure all food products produced and served adhere to the Jeff Ruby standard of quality and are within established food and labor cost parameters.
• Prepare both hot and cold items and demonstrate a variety of cooking techniques.
• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
• Read, measure, and execute recipes.
• Maintain and strictly abide by State sanitation/Health regulations and Restaurant requirements.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Conduct training for master cooks, cooks, and dishwashers on job responsibilities.
• Ensure food quality is superior and take action to correct any irregularities.
• Work as a team assisting all guest's and employee's needs and inquiries.
• Effectively communicate with management, chefs, and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Work on line during service and assist wherever needed, as necessary.

Qualifications

• Two years of food and beverage experience in a similar high-volume environment.
• Advanced knowledge of knives and knife skills.
• Advanced knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryo-vac machine, small wares equipment.
• Advanced knowledge of health, safety and sanitation procedures.
• Advanced knowledge of weights, measures and various cooking techniques.
• Professional appearance and demeanor.
• Excellent written and oral communications skills, computer proficiency in Microsoft Office Suite.
• Comprehension of English oral and written language.
• Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure.
• Strong coaching and development skills.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality.