JOB TITLE: Sous Chef

FLSA STATUS: Full-time, Regular Exempt

DEPARTMENT: Culinary

SUPERVISOR: Executive Sous Chef, Executive Chef & Owners

SUMMARY OF POSITION:

Assists in operating the kitchens of Andros Restaurant Group (ARG) on a daily basis with professionalism, respect, efficiency, knowledge and awareness. Understands the culinary philosophy of ARG, displays attention to detail and follow through on all restaurant policies. Mentors junior staff members and upholds restaurant standards for quality and cleanliness.

GENERAL EXPECTATIONS: 

• Act with integrity, honesty and knowledge that promote the culture, values and mission of Andros Restaurant Group. 
• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.
• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. 
• Understand philosophy of management and owner.
• Displays consistent attention to detail and follow through of all restaurant policies. 
• Represents Andros Taverna professionally through effective communication, cooperation and relationships with all business partners. 
• Collaborates with the team to create a culture and market work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities. 
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs. 
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

DUTIES & RESPONSIBILITIES:

Includes but is not limited to the following duties:

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. 
• Develop and cultivate an environment of positivity and continuous improvement in all aspects of the operation.
• Continually strive to develop your staff in all areas of managerial and professional development. 
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. 
• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment.
• Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision. 
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.. 
• Assume 100% responsibility for the quality of products served.  
• Attend all scheduled employee meetings and bring suggestions for improvement. 
• Perform inventory and purchasing responsibilities on a daily basis. 
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. 
• Fill in where needed to ensure guest service standards and efficient operations. 
• Continually strive to develop your staff in all areas of food education. 
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Also, present to Executive Chef for final approval. 
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. 
• Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. 
• Be knowledgeable of restaurant policies regarding personnel and together with the Human Resources Director administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. 
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. 
• Know and comply consistently with kitchen rules, policies and procedures. 
• Assist in creating a dynamic menu for the kitchens that evolves and changes on a seasonal basis  Supervise the kitchen during prep and service periods. 
• Expedite efficient and timely service standards for sit down and take away programs. 
• Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives. 
• Obtain an Illinois Certified Professional Food Manager (CPFM) Certification within 30 days of hire.

QUALIFICATIONS:

To perform this job successfully, the Sous Chef must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
• A minimum of 2 years of kitchen management and cooking.
• Must be able to communicate clearly, both verbal and written.
• Be able to work in a standing position a minimum of 8 hours a day.
• Be able to reach, bend and frequently lift up to 50 pounds.
• Must have the stamina to work a minimum of 40 hours per week.

EDUCATION:

• Obtains high school diploma or equivalent work experience.
• Culinary degree preferred

GROOMING:

All employees must maintain a neat, clean and well-groomed appearance per Andros Taverna Hospitality standards outlined in the Employee Handbook.

LANGUAGE SKILLS:

Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from Chefs, guests and Andros Taverna’s managers and owners.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Sous Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.  Must be able to stand and exert well-paced mobility for up to 8 hours in length.  Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.  Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.  Must be able to lift trays of food or food items weighing up to 50 lbs. on a regular and continuing basis.  Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.  Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis.  Must be able to exert well-paced ability in limited space.  Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.  Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity.  Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.  Vision occurs continuously with the most common visual functions being those of near vision and depth perception.  Requires manual dexterity to use and operate all necessary equipment. While performing the duties of this job, the Sous Chef regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools and controls. The Sous Chef is occasionally required to stoop, kneel, crouch or crawl. The Sous Chef must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water, chairs and dining room tables.

WORK CONDITIONS:

The work environment characteristics described here are representative of those a Sous Chef encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

COMMENTS:

This job description is not an exclusive or exhaustive list of all the job functions that a Sous Chef in this position may be asked to perform from time to time. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs.