Sous Chef

The Sous Chef is responsible for the daily operation of the kitchen and kitchen staff. It is this person who is also responsible for assisting the Executive Chef with in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. They will also work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as a plan to grow the business, drive sales, and manage costs. The Sous Chef will also assist in hiring, supervising, and developing all kitchen staff.

Essential Job Functions:

• Oversee all hourly BOH personnel 
  • This includes: hiring, training, development, evaluation, discipline, scheduling
• Assign production duties to all kitchen staff
• Ability to effectively communicate to perform and follow job requirements in written and spoken direction
• Communicate effectively and courteously with co- workers
• Provide a positive and motivating work environment
• Identify and communicate inventory and equipment needs to ordering Manager
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc.
• Become proficient in all functions of Chef, Line Cook, and Prep Cook functions
• Perform a pre-shift line check to ensure quality of all items
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safety and efficiently
• Assist with the cleaning and organization of kitchen and equipment
• Strive to enhance the quality and value of the guest’s dining experience
• Maintain good quality standards including consistency and presentation
• Ensure BOH employees understand and adhere to sanitation/safety guidelines
• Ensure the sanitation of the kitchen area(s)
• Clean and maintain station in practicing good safety and sanitation
• Maintain a current state and local sanitation certificate
• Uphold and follow the policies and standards of the company

 Must Be Willing and Able To:

• Meet personal schedule requirements punctually
• Available to work a variety of hours, days and shifts, including weekends
• Multi-task calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable noise and temperature levels
• Comply with all safety and sanitation guidelines and procedures
• Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook
• Promote an atmosphere of teamwork by assisting co- workers
• Be courteous, friendly, and pleasant
• Accept constructive criticism and adjust/change behavior based on this feedback
• Stand and walk for an entire shift
• Safely transport items in the kitchen on a slick uneven surface
• Safely move about in all areas of the restaurant
• Lift and carry racks and items weighing up to 50 lbs.
• Frequently bend, stoop, reach, push, lift, carry, pour and wipe