Sous Chef

Position Summary

A Sous Chef is responsible for overseeing the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience; maintaining a sense of team cohesiveness.

Essential Duties and Responsibilities

• Training new employees on kitchen procedures
• Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
• Acquisition, orientation, training, supervision and development of kitchen staff
• Monitoring all kitchen equipment and supplies
• Handling customer issues as they arise
• Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
• Documenting any inventory concerns and assisting with counts as assigned
• Motivating colleagues to maintain the Joint’s standards of excellence and ensure adherence to recipes and policies
• Maintaining sanitation, health, and safety standards in work areas
• Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
• Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
• Receiving and appropriately storing kitchen orders in a neat orderly manner, as well as checking deliveries for accuracy/quality
• Acting as a backup to Front of House Manager, as needed

Minimum Qualifications (Knowledge, Skills, and Abilities)

• 2-4 years restaurant experience preferred
• 2-4 years food preparation experience preferred
• 1+ year management experience preferred
• Ability to handle stress under pressure
• Ability to lead and manage a team
• Basic math and calculation skills
• Work well with others
• Positive attitude
• Current certifications as required by state and local laws
• Understanding of food safety and sanitation rules

Physical Demands and Work Environment

• Regularly required to talk or hear
• Frequently required to stand
• Frequent use of hands to finger, handle, or feel
• Reach with hands and arms
• Sometimes required to stoop, kneel, crouch, or crawl
• Frequently lift and/or move up to 25 pounds
• Occasionally lift and/or move up to 50 pounds
• Close vision, distance vision, and ability to adjust focus required
• Tasting and smelling abilities required occasionally
• Exposure to moving mechanical parts, airborne particles, and hot liquids
• Noise level in the work environment is usually moderate to high