Sous Chef

Leadership

• Working with the Executive Chef to create a cohesive team within the kitchen.
• Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
• Maintaining a positive “win-win” attitude.
• Working vigorously to improve the restaurant through the use of quality management systems.
• Demonstrating support for all decisions made by the management team.
• Projecting a united management front to the staff.

Building the Business and Guest Base

• Working closely with the Executive Chef to build food sales through the delivery of consistent, high quality products.
• Operating the kitchen with a guest-satisfaction mentality.
• Making decisions based on what is best for the guest.
• Solving problems so that each guest will want to return.

Quality of Operations

• Ensuring strict adherence to our standards for food quality, through the use of proper Routines.
• Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.
• Paying attention to details.
• Maintaining high standards in all areas of safety, security and sanitation.
• Ensuring all Health Department regulations are enforced at all times.

Cost Management and Profitability

• Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs.
• Aiding the Executive Chef in:
• Monitoring daily labor reports & managing employees to their scheduled hours.
• Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift by shift basis.
• Placing accurate orders to vendors based on the chef’s ordering system.
• Aiding in generating accurate inventory counts on a regular basis.

Purchasing

• Monitoring quality and managing prime and local vendors accordingly.
• Aiding the Executive Chef in placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives.
• Proper receiving, rotation, storage and handling of all food products.

Production

• Taking a hands-on approach and being directly involved in daily production.
• Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor.

Personnel

• Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.

Recruiting & Hiring

• Aid in hiring a crew of quality kitchen employees.
• Ensure all kitchen employees’ personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. No employee may begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.

Training

• Aid in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.
• Work with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary.
• Teach and coach staff on a daily basis.
• Hold BOH Pre-Meals daily, and lead those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.
• Attend FOH Pre-Meals daily, and lead those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.

Administration

• Work with the Executive Chef to ensure all kitchen employees receive a semi-annual review.
• Maintain accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman’s compensation, termination reports and change of status forms.
• Participate in the weekly management meetings.

Problem Solving/Judgment

• Demonstrate a proactive attitude regarding all aspects of the business.
• Consistently make decisions that are in the best interest of our guests, employees and investors.
• Make difficult decisions.
• Remain alert to all aspects of the operation.
• Recognize potential problems and solve them in an effective and efficient way.