Sous Chef

Key Duties and Responsibilities

• Coordinate with client and Office Manager to ensure menus are accurate.
• Perform menu reviews and look ahead to identify any needs to updates. Menus should be reviewed for seasonality, balance of dishes, balance of execution, product cost, or any other metric set forth by the Client and Yarzin-Sella.
• Navigate shared drives and assist in managing the menu / recipe database.
• Completes prep lists and communicates prep work to managers.
• Set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more
• Conduct weekly POC meeting
• Meet weekly with Sous Chef, Jr. Sous, Lead
• Perform shift line up to discuss menus and delegation of tasks.
• Perform employee reviews
• Complete employee payroll duties
• Attend weekly menu meetings with Client Chef
• Communicate menu changes with Client Chef, Head Chef, Sr. Sous Chef and FOH manager
• Participate in interviews

Kitchen Execution

• Prepare and cook meals or specialty foods. Prepare all food to proper specifications in a timely manner. Utilize kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Oversee all phases of food procurement, production, and service. Provide support to junior kitchen employees with various tasks including line cooking food preparation, and dish plating.
• Completes prep lists and communicates prep work to managers.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Ensures freshness and quality of all menu items.
• Maintain kitchen equipment. Create tasks for any necessary repairs.
• Ensure employees are working in a safe environment free from physical hazards

Training and Mentoring

• Able to train Jr. Sous and Sous Chefs in managerial duties and company standards.
• Assists Chefs with scheduling, training, and professional development of restaurant employees.

Salary Range

$80,000-$85,000

Working Conditions

• Noise
• Exposure to Fumes
• Hazards
• Extreme Temperatures
• Odors
• Exposure to Dust
• Other slippery/uneven surfaces

Physical Requirements

• Bend
• Lift 50 lbs.
• Carry
• Push
• Reach
• Kneel
• Stoop
• Walk
• Stand
• Other climb stairs

Minimum Qualifications

• Education: Culinary school graduate or college degree preferred
• Certificate and License: Food Handler’s License
• Experience:
• A minimum of 2 year of progressive culinary management experience, previous Sous Chef preferred.
• Prior experience and success in running a busy kitchen.
• Wide array of cuisine and culinary experience.
• Knowledge of substitution in order to accommodate a variety of dietary restrictions.

Knowledge, Skills, Abilities

• Excellent culinary skills and experience
• Thrive in a fast-paced environment and embraced working a flexible schedule with high volume production and large batch cooking
• Strong communication, multi-tasking and problem-solving skills
• Sense of urgency and ability to work and lead a team within a safe manner
• Passion for delicious, flavorful food executed and served with care and consistency
• Computer Skills: Word, Excel, PowerPoint, and Cloud-Based Services.