Sous Chef
Kitchen
FLSA Exempt, Salaried Manager
Executive Chef
All kitchen staff, except other Sous Chefs, CDC, exec. chef.
Runners are FOH staff that report secondarily to the kitchen management, including the Sous Chef.
Oversee and participate through consistent training, in the preparation of all food and food-related procedures and quality. Plan and price menu items, order supplies, and keep records and accounts.
Is responsible for the direction, coordination, and evaluation of the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
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Appearance o Clean hair, facial hair, nails
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Clean and pressed jacket & apron oClean shoes
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Clean and organized tools oGeneral preparedness: knives, pens, sharpies, notebook etc.
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Accountability o Selfstarter (prepare beforehand for the following days. Show up ready to go with a plan of action. Not “what do we need?” but rather “this is what we need”)
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Be hands on. Lead by example. When you’re here, be completely present in the kitchen oRefrain from intoxicating substances (drinking, smoking etc. ). Staff is watching you even when you don’t realize it.
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Closely monitor and enforce opening and closing duties. They are the foundation for everything we do.
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Systems management o Execute proper prep lists, follow up daily
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Purchasing – utilize updated order sheets and order daily according to proper par levels oMonthly inventory
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Be on top of ongoing maintenance – hoods, dish contract, ovens, pest control, linen, cleaning company. oPayroll ¬processing
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Onboarding and resignation/termination oHuman recourses ( utilize resources to ensure proper channels and handling)
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Daily line checks for product quality and consistency oDaily prep lists and follow up for par levels and accuracy
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Staff & Training o Thoroughly train all employees on their prospective station as well as cross training
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Participate in menu descriptions and pictures of all food oParticipate in line up/education and training with front of house staff
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Repetition of recipe execution with staff. (constant gentle pressure) oFood quality and consistency
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Keeping employee notes in HR file for all critical conversations
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Sanitation o Assure that all mis en place is rotated and 100 percent fresh daily
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Creation, implementation and coordination of opening and closing procedures oMaintain all sanitation and HACCP documentation in accordance with CA laws
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Maintain superior cleanness through the entire restaurant oCheck out all kitchen staff nightly according to closing check list.
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Abides by and enforces state and county health department code and guideleine
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Menu standards o Research and develop new dishes for the review of the executive chef
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Creating daily specials to be approved by the executive chef oKeeping all standards in place as created for our menus
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Ensure consistency of menu items by tasting, inspecting and follow up training oEnsures the accurate maintenance of the menu and recipe database and menu descriptions
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Create daily prep lists for entire team and check with cooks to establish proper par levels oConducts daily line checks of all mis en place to ensure fresh ness and proper par levels.
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Create and execute “chefs bulk Prep” list daily.
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Financial o Ordering of par levels according to mis en place and menu descriptions
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Execute all mise en place functions: prep, line set, scheduling, ordering and oreceiving.
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Weekly scheduling according to forecast oTotal all invoices and adhere to declining budget worksheet
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Purchase according to weekly budget to maintain budgeted food cost oMust clearly understand and effectively manage all aspects food, labor and operational cost including payroll, purchasing, menu costing and inventories
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Team management o Relieve cooks and chef’s for breaks and various shifts
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Mastering expediting is essential oBeing an effective listener before acting is essential. (seek to understand)
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Must be able to effectively coach employees oDevelop job descriptions and SOP’s to create effective levels of quality and efficiency
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Communicate effectively with peers, management, line and front of the house employees oConduct and attend meetings including daily line up with service and culinary, chef’s meeting, weekly staff meeting and monthly department meetings
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Guide and support the team to exceed our guest satisfaction goals oAble to work and more importantly to train each station of the kitchen, including expediting, effectively
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Assist with staff evaluations (training, 90-day, annual). Establish written development and performance goals for all team members, and monitor progress oEnsure appropriate staffing levels. Assists with the hiring of staff and kitchen supervisors, ensure that hiring/disciplinary/termination standards follow all company guidelines
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Required Skills/Qualifications: o Flexible schedule
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Basic Math oAbility to understand and follow written and verbal instructions
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In-depth understanding of professional cooking, knife handling skills and safety oAbility to take direction
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Ability to train and teach oAbility to work in a team environment
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Ability to work calmly and effectively under pressure oMust have problem solving abilities, be self-motivated, and organized
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Strong preparation and line cooking skills oAbility to work with speed and efficiency
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Knowledge, Skills and Attributes: o Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients
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Ability to use all relevant items of equipment and understand basic equipment troubleshooting oUnderstanding, knowledge, and ability to comply with safety, sanitation and food handling procedures
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Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner oAbility to keep calm when faced with any unusual situations
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Ability to perform the essential functions of the job oPerforms other duties as assigned by Head Chef
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Physical Demands/Working Environment: o Able to walk and stand for long periods of time (10+ hours)
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Must be able to move, pull, push, carry or lift of up to 50 pounds on occasion and 30 pounds regularly oMust be able to seize, grasp, turn and hold objects with hands regularly and in frequent or repetitive motions
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Must be able to reach items at varying height levels (on shelves, on ground, etc.) oOccasionally kneel, bend, crouch and climb as required
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Must be able to work in conditions of environmental exposure to cold, heat, and water oAble to work in a fast-paced environment
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Other Requirements: o CA Manager Food Handler Certification Food Handling & Sanitation Awareness
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Sexual Harassment Training oWorkers Comp Training
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Must understand how to abide rules of the Department of Health related to Food Service.
This job description is a summary of duties which you as an employee are expected to perform in your assignment. It is by no means an all-inclusive list, rather a broad guide to expected duties. As an employee you must understand that a job description is neither complete nor permanent and may be modified at any time. At the request of management, any employee may be asked to perform additional duties, responsibilities, or projects without notice.
Bar Issi, opening soon, invites you to a vacation-inspired escape with its fresh Coastal Italian menu. Savor vibrant small plates and bold, unexpected flavors, perfectly paired with a curated cocktail selection that elevates every moment of your dining experience.
