Vasili's s looking for a passionate, hardworking Sous Chef to join our Culinary Team. Vasili's highlights Greek cuisine with Mediterranean influence from surrounding countries, all focused around our wood fired kitchen. The ideal candidate must have 3+ years of kitchen managerial duties, work well with others in a respectful manner, have a "can do attitude", and be willing to learn and adapt on a daily basis. We are a Chef-driven restaurant, allowing the right person to "flex their culinary muscles" while working within the parameters of our concept. We are a very hands on kitchen, with all chefs being directly involved in the production of the food.

Specific Job Duties and Responsibilities:  

Financial Results:  

• Oversees and ensures compliance with the total operating profit for the designated area of responsibility (i.e.; food cost, labor cost and controllable operating expenses). 
• Supports the Executive Chef, GM, Managers and other Sous Chefs with corrective action plans to help solve problems and provides the proper leadership to correct problems within one accounting period. 
• Works with the Executive Chef on weekly labor forecast to obtain labor cost objective. 

• Helps oversee the preparation and execution of the weekly BOH schedule to ensure budgeted labor costs and to ensure restaurant is properly staffed for projected business levels. 
• Ensures the restaurant is accountable for successful execution of all operating systems (ordering, receiving, storage, inventory, etc.)  
• Continually reviews and monitors all kitchen pricing and ensures that the correct product is purchased  
• Helps to maintain food and labor costs equal to or below the company standard. 
• Helps to maintain declining purchasing balance to obtain food cost objectives  

Food Quality and Production Time Standards: 

• Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation, execution and service. 
• Ensures that line checks are done each meal shift and recorded for audit. 

• Ensures that positive and corrective review feedback is immediately provided to the entire kitchen management team, including BOH staff. 
• Sets a food quality standard through strong role modeling. 
• Supports the kitchen staff to correct food quality deficiencies. 

Operations: 

• Gives day to day operating advice on problems and develops corrective action plans with the team and BOH staff to prevent recurrence of problems. 
• The Sous Chef teaches the BOH staff to exceed performance standards. 
• Helps to set operational goals with the Executive Chef and follow-up in the restaurant weekly. 

Directs and holds Kitchen staff accountable for those goals. 

• Evaluates the quality, care, and morale of the staff and makes recommendations to the Executive Chef GM and corporate management and ownership. 

• Is an active part of the kitchen management team, which may include taking opening and closing shifts and weekends 
• Conducts monthly inventories and maintains temperature logs. 
• Prepares and keeps an up to date recipe and build book for kitchen staff. 
• Oversee menu changes and training 

Housekeeping, Sanitation, Facility Management: 

• Helps the Executive Chef conduct quarterly, detailed Sanitation, Housekeeping and Food Safety audits with the Regional Chef, follows up on the action plan and corrects all deficiencies immediately. 
• Audits housekeeping systems, on-going repairs, and maintenance programs and makes recommendations to the Executive Chef, GM and corporate management and ownership. 

Management Staffing and Development: 

• Helps the Executive Chef conduct interviews and/or shift-follows as needed, for all kitchen candidates. 
• Maintains fully staffed and properly trained and licensed kitchens to operate the restaurants effectively. 
• Actively participates in creating kitchen management development plans and gives immediate feedback to all members of the kitchen management team. 

• Makes recommendations to Executive Chef, GM, corporate management and ownership on management development and promotions. 
• Assists with the Cooks on shift assessments and post shift notes. 
• Maintains contact with all new hires ensuring proper communication, feedback, and training is taking place. 
• Provides input to corporate management and ownership to help build new management teams, evaluate the strength of existing teams, and achieve the management succession plan for the year. 

Communication: 

• Read the weekly Chef memo, communicate all relevant information  
• Effectively communicates to the Executive Chef, Managers, corporate management and ownership for any situation, so that there are no surprises. 
• Actively participates in the weekly manager meeting and ensures assigned tasks are completed on a timely basis. 

• Ensures that all kitchen personnel issues (hiring, training, discipline, evaluating, and separations) are documented and recorded properly and in a timely manner to the management team, corporate management and/or ownership.