Position Summary: The Sous Chef is responsible for preparing, and directing the preparation of, food to be served in accordance with the specifications set by the Executive Chef and the restaurant’s established food preparation procedures with the objective of maximizing kitchen efficiency and guest satisfaction.
Position Duties
· Follows recipes and standards set by the Executive Chef and restaurant to prepare dishes ordered by customers in a timely and satisfactorily manner
· Supervises all food preparation and culinary activities in accordance with the standards set by the Executive Chef and restaurant
· Sets up cooking stations with all needed ingredients and equipment with the assistance of the Prep Chef
· Plans food production to ensure food quality, temperature, and appearance are preserved
· Prepares and cooks items to be used in menu dishes
· Monitors food throughout the cooking process, which includes stirring or turning the food when appropriate, to ensure it is cooked to perfection
· Performs food temperature check before serving to customers
· Presents the dishes ordered in strict accordance with the specifications set by Executive Chef and restaurant
· Participates in the clean-up of the kitchen at the end of the workday
· Ensures supplies, equipment, and work areas are satisfactory from a cleanliness and functionality standpoint
· Reports necessary equipment repair and maintenance issues to superiors
· Assists with the management of back of house (“BOH”) personnel
· Assists with the hiring and training of BOH personnel
· Assists with addressing disciplinary issues for BOH personnel, including issues involving disciplinary action
· Assists the Executive Chef with planning and updating the menu, which includes suggesting new menu items and weekly specials
· Properly maintains inventory, par levels, and product purchasing for BOH, including the particular ingredients and supplies to order and when to order such items to maintain sufficient inventory
· Assists the Executive Chef, as directed, with monitoring the quality of food items (both raw and cooked) to ensure health and safety standards are met
· Monitors and reports food/labor costs for the kitchen to the Executive Chef
· Assists the Executive Chef, as directed, with addressing and resolving problems or complaints within or involving the BOH
· Complies with all nutrition, safety (including food safety), health, and sanitation rules and guidelines
· Performs other duties as assigned by management
Skills and Specifications:[DA2]
· High School Diploma or [DA3] equivalent required
· Degree from a culinary school or sufficient culinary certification preferred/requirement[DA4]
· Previous experience as a Sous Chef, or in a similar role, in a full-service restaurant preferred/required[DA5]
· Strong culinary knowledge required
· Excellent oral and written communication skills required
· Positive interpersonal skills required
· Proficiency using kitchen equipment and appliances
· Willingness to work in a collaborative kitchen
· Excellent time management, relationship management, prioritizing, and organizational skills
· Openness and willingness to accept customer and company feedback
· Strong working knowledge of health and safety rules applicable to the kitchen
· Strong knowledge of proper food handling and sanitation standards
· Proven ability to work well in a team setting and lead the team at times
· Strong ability to multitask
· Ability to work in a fast-paced environment and under pressure
· Ability to operate the restaurant’s computers and computer systems
· Ability to work mornings, nights, weekends, and holidays, as needed
Other Duties: This Job Description is not intended to cover or contain a comprehensive listing of all duties or responsibilities that are required for this position. The restaurant reserves the right to modify or supplement the duties, responsibilities, and other content herein, as determined in its sole discretion based on business and operational considerations, at any time with or without notice to the employee.
Physical Requirements:
· Ability to speak, hear, and write in basic English
· Must have professional appearance and good hygiene
· Ability to effectively communicate with personnel
· Ability to sit for lengthy periods of time
· Ability to stand for lengthy periods of time
· Ability to walk for lengthy periods of time
· Ability to frequently use hands to touch, handle, feel, and operate standard office equipment, including using a computer
· Ability to reach with hands and arms in any direction, kneel, and stoop repeatedly
· Must be able to identify and distinguish colors with or without vision aids
· Must have close and distance vision and an ability to read a computer screen and printing material with or without vision aids
· Frequently lifts/carries up to 25 lbs.
· Occasionally lifts/carries up to 50 lbs.
· Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
· Ability to regularly operate standard commercial kitchen equipment
· Ability to work in an environment with a moderate to loud noise level
[DA1]Please state how the restaurant classifies and pays this employee
[DA2]Are you requiring that this employee hold any specific certification?
[DA3]Are you requiring a degree from a college?
[DA4]Is this required or preferred
[DA5]Is this required or preferred
Tipo de puesto: Tiempo completo
Sueldo: $20.00 - $22.00 la hora
Beneficios:
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Lugar de trabajo: Empleo presencial
