This position is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Sous Chef reports directly to the Executive Chef.
JOB FOCUS:
Focus is on, but not limited to the following:
- Must love and support their TEAM!
- Must love and take care of guests!
- Must say “Yes” and “Thank you” often!
- Exhibits culinary talents by personally performing tasks while leading the staff, planning and managing all food related systems
- Role models company quality standards and service
- Ensures that all equipment and facilities are in good working order and is properly maintained
- Is responsible for ordering products to ensure all par levels are maintained
- Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with Company standards and food regulations
- Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible
- Follow procedures for covering, labeling, dating and storing food in a timely manner
- Ability to work under time constraints and meet department deadlines
- Constantly growing and coaching lower management and line level staff
- Provides clear direction and achievable goals for their entire team
- Fully supportive of and cognizant of all Corporate Programs
- Assists the Regional/Corporate Chef with menu planning
- Understands and enforces federal, state and local food sanitation regulations
DESIRED QUALIFICATIONS:
- Current with culinary concepts, practices and procedures
- Current experience in the hospitality industry in a kitchen management role
- Active in furthering his/her own culinary development
- Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals
- Proven leadership and managerial skills
- Supports an environment of colleague growth and development
- Familiar with financial planning, analyzing data, trends and implementing strategies for improvement
- Clear and concise written and verbal communication skills
- Must have excellent organizational, interpersonal, and administrative skills
- Proficient in MS Word, Excel, company communication technology
EDUCATION:
- Culinary degree preferred but not required
