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- 1 year
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- Flexible schedule
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Sous Chef Gatlinburg, TN 37738

Myron Mixon
Mixon, TX

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Job Details

Qualifications

Food and beverage product quality management
Food & beverage industry purchasing experience
Food quality maintenance
Kitchen health and safety standards
Food waste mitigation
Financial operations
Cost reduction by process optimization
Recipe adherence
Food service health code compliance
Team supervision
Specialty dish recipe development
Spreadsheets
Staff scheduling
Menu concept development
Food portioning
Labor cost analysis
Training material drafting
Disciplinary action management
Team development
Hiring
Kitchen cost control
Food safety sanitizing procedures
Inventory tracking for food cost management
Team training
Kitchen staff training
Vendor relationship management
Quality inspection
Recruiting
Schedule creation
Vendor quality assurance

Full Job Description

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Summary of Position

The Sous Chef oversees the daily operations of their kitchen and consistently assures that all performance goals are met. These goals include facility profitability through revenue generation, cost control, guest satisfaction, and development of back of the house team members. In addition, performance measures include guest satisfaction, maintaining and improving our standards, achieving financial objectives, and maintaining a positive work environment. The Sous Chef must strive to ensure that guests receive the highest level of food quality in a clean, comfortable environment while maximizing profits when meeting annual budgets by controlling labor costs, costs of goods sold, and operating expenses.

Duties & Responsibilities:

BOH Staff Supervision

Oversee all BOH staff’s daily duties and all ensure company standards, policies, and procedures are met.
Ensure all daily checklists, line check sheets and prep sheets are consistently completed.
Show leadership through hard work, loyalty, dedication, and honesty to the Staff and Kennedy Concepts.
Provide a level of excellence through hard work, honesty, dedication and strong leadership.
Work with the Executive Chef and Human Resources (if necessary) when making determinations regarding appropriate disciplinary action and/or termination of team members.
Make employment and termination decisions while partnering with the Executive Chef and General Manager while maintaining the best interest of Kennedy Concepts.
Interviewing and participating in the hiring of all BOH employees.
Ensure all food, paper and chemical supplies are accounted for and limit opportunities for theft.

Cost Control

Meet all BOH budgeted labor costs.
Manage all food, paper, and chemical costs.
Ensure all budgeted fixed and variable Operating Expenses are met.
Create and execute ideas & procedures to help the Company reduce costs while increasing quality.
Complete a weekly inventory and generate the cost of goods sold for food, beverages, paper, and chemicals.
Generate monthly inventory and includes an on hand raw cost for food, beverages, paper, chemicals, firewood etc.
Oversee and delegate portion control methods and procedures.
Execute all portions and ensure 100% compliance with our recipes and plate specifications.
Enforce proper pull thawing procedures.
Ensure food waste is kept to a minimum.
Always follow proper cooking procedures.
Schedule, prepare for, and lead BOH staff meetings (minimum once per month).

BOH Training

Verify and/or train all BOH employees using Kennedy Concepts training materials.
Ensure that all training material, policies and standards are followed and maintained by each BOH team member.
Provide accountability measures on all recipes, portions, presentations, cooking procedures, etc. across the entire BOH team.
Assist with updating and maintaining all Kennedy Concept training materials.

Cleanliness/Maintenance/Health Score

Maintain the entire BOH area which includes its space, walk in coolers, walk in freezers and all equipment and ensure everything works properly and is cleaned and sanitized to the highest standard.
Follow monthly maintenance schedules for all equipment.
Ensure all dishes, cups, cooking utensils, small wares etc.… are properly washed sanitized and stored.
Work directly with the Maintenance Supervisor to ensure the BOH maintenance and repairs needs are being completed in a timely and professional manner
Create and develop new strategies to help reduce repairs and maintenance costs
Lead team and follow proper food handling procedures -ensure the BOH is kept 100% clean and sanitized.
Health Inspection scores must be equal to or greater than a 93 and all Health Department rules and codes are followed.
Resolve all pest control issues immediately and contact pest control services if issues are discovered.

Purchasing

Negotiate with suppliers and vendors to obtain your store the most competitive purchase price possible
Hold Vendors accountable and give them notice of improper pricing
Shop your prices on a weekly and monthly basis to ensure you purchase from the proper vendor
Use your Purchase Formula Calculation Spreadsheet to determine when to buy from our Primary vendor
Maintain accurate and adequate inventory levels of all food, paper and chemical
Ensure all food purchases meet or exceed our Food specs. and standards
Ensure that all purchases are properly checked in and the correct price were charged
Ensure that what you ordered is what you received
Hold your vendor salespeople 100% accountable for our orders.

Food Standards

Ensure the Restaurant’s overall food quality meets or exceeds the Owner’s highest standards
Research and develop new food recipes, ingredients, complete dishes, and plate presentations
Ensure all food recipes, ingredients, and plate presentations meet the company specs.
Oversee and ensure that all plate presentations and garnishes are to company specs.
Ensure our food is always at its freshest state.
Ensure all shelf-life specifications are followed
Oversee and ensure that all recipes and cooking procedures are followed 100% during prep.
Ensure that all line cooking procedures meet company specs.
Ensure all food is delivered appropriately hot or cold to the guest and as quickly as possible.
Oversee and ensure that all dishes are prepared 100% accurately, according to the guest’s order.
Create and develop weekly/monthly food specials.

Corporate Office

Ensure all the proper daily, weekly and monthly paperwork gets to the Corporate office on time and is placed in the proper location.
Ensure all daily, weekly and monthly deadlines are met.
Ensure that all the BOH invoices are properly coded.

BOH Staffing & Schedules

Create your weekly BOH work schedules
Ensure the BOH is maintaining proper staffing levels for all positions.
Ensure you are proactive in hiring to build up our staff levels when necessary and be proactive to trim down our staffing levels when necessary. Work directly with your GM on this
Ensure that all the schedules are accurately created to ensure proper staffing levels in all positions according to business demands.
Ensure that Overtime is only given when necessary and that you and your Supervisors are cutting staff in the proper order
Ensure your Supervisors are holding the staff accountable for their actions and ensure your Supervisors are making the staff follow all the Company’s Policies and Procedures.
Properly “Writing Up” the BOH employees when they staff do not follow the Company’s policies and procedures.
Hold your BOH staff 100% accountable for their actions

Reward your BOH employees for great job performance

Apply Now

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