Sous Chef

What you will be doing

Assist Executive chef in daily operations. Including mentoring and coaching, expediting, ordering, inventory, butchering, organizing and maintaining a clean, sanitary and tidy kitchen.

• Check Main Items for Dinner Service and make sure they are ready for use
• If something is missing, take care of problem immediately
• Supervise and assist staff as they prep for dinner shift
• Monitor the cleanliness of each station, make sure that they maintain their work areas 
• Must make sure the kitchen stays open until all tables have food including dessert
• Maintain and encourage respect between kitchen and front of the house
• Coordinate with FOH manager to communicate 86’s, specials and end of the night checkout
• Must inspect every plate for proper seasoning, temperature and neatness before it leaves the kitchen
• You must manage your time as well as manage their time.
• Must organize time and manage breaks for hourly staff. 
• Must make sure that all staff adheres to the guidelines of their perspective jobs.
• LEAD BY EXAMPLE!! You will be held too much higher standards then those of the hourly staff.
• Must always be punctual
• Must be properly groomed according to handbook standards
• Must be in complete uniform when starting shift
• Must maintain a clean uniform.
• Must have a good attitude and act professionally at all times
• Must respond immediately when asked to do something by EC 
• Help clean, consolidate and organize all coolers and freezers as directed by EC
• Must bring own knives and tools
• Must keep knife sharp at all times
• Training and management of kitchen personnel 
• Supervision and coordination of all related culinary activities 

The ideal candidate for this position

• Strong knowledge of kitchen operations, inventory/cost control, product consistency
• Minimum two years as a chef or sous chef role
• Advance knife skills
• Works well under pressure
• Sanitation skills
• Experience in menu and recipe development with an appreciation for local ingredients
• Basic knowledge of accounting principles and P&L accountability
• Excellent organizational skills for dealing with diverse duties, staff, vendors and guests
• Strong leadership and staff development skills
• Excellent communication skills with both staff and management which includes strong conflict resolution skills
• Ability to follow and give direction and respond with appropriate actions in a timely manner
• Self motivated, customer service and detail orientated
• Ability to multitask with a calm sense of purpose
• Punctual and reliable

Physical Requirements:

• Must be able to work standing for a minimum period of 10 hours per day.
• Periodical bending, kneeling and stretching is required.
• Pull, push, move, carry and lift at least 40 pounds of force is required.
• Must be able to seize, grasp, turn and hold objects with hands.
• Will be exposed to hot and cold temperature extremes.
• Must be able to move, pull, carry and lift at least 50 pounds of force.
• Occasionally kneeling, sitting, crouching and climbing.
• Must be able to hear and speak clearly to communicate with guests and co-workers