SOUS CHEF

About the role

Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction. Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service.

Responsibilities

• Support compliance to departmental budgets
• Enthusiastically support, actively promote, and demonstrate superior customer service in accordance with departmental and company standards and programs
• Ensure customer service standards are followed by all team members and address issues as they arise
• Assist with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant
• Assist Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records
• Assist with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards
• Ensure regulatory compliance within area of authority and report potential issues to management
• Maintain strict confidentiality in all departmental and company matters

Requirements

• Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience
• Minimum one (1) year of previous supervisory experience required
• Excellent written and verbal communication skills; must be fluent and literate in English
• Proficient in Microsoft Office applications (Excel, Word, and Outlook)
• Ability to maintain a high level of confidentiality and professionalism
• Ability to write reports, business correspondence, and procedure manuals
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization
• Basic math skills: ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
• Ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner
• Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate