Objective: The Sous Chef is responsible for assisting the CDC with the leadership of the restaurant culinary operation, ensuring the highest level of guest satisfaction, employee engagement, and financial performance. The Sous Chef is accountable for back of house (kitchen) performance, ensuring continuous improvement in culinary operations.

Responsibilities:

Leadership Effectiveness

• Provides culinary leadership, including assisting the CDC with all restaurant level culinary planning and execution for assigned restaurant. Maintains a positive presence throughout the restaurant, including serving as a positive ambassador and role model of the Garces vision and standards. Facilitates a culture of commitment to Garces vision of inspired hospitality. Accepts accountability for restaurants culinary performance.

• Builds a winning BOH staff and along with CDC; recruits, selects, trains, assigns, schedules, coaches, and counsels kitchen employees to ensure the highest standards of culinary excellence and operational performance. Communicates job expectations and manages employee performance. Supports the continuous growth and development of BOH staff.

• Ensures a superior culinary experience for all restaurant guests. Consistently identifies, implements, and reinforces culinary standards, procedures and systems to ensure an exceptional guest experience.

Business Effectiveness

• Continually strives to understand culinary standards and trends; guides and protects the culinary experience, constantly exploring the latest trends and opportunities for program growth and evolution.
• Understands and ensures culinary performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, COGS and labor cost, NOI and health, safety and sanitation standards.

• Ensures the continuous maintenance and performance of the restaurants BOH physical plant. Monitors and ensures that all food preparation areas and employees maintain the highest standards of public health, sanitation, and safety. Ensures proper food handling and safety procedures are in effect at all times.

• Supports the restaurants sales, marketing and public relations efforts. Represents the restaurant and Group at various culinary events and in the media. Assists with sales building events and public relations activities, including dinners, cooking classes, etc.
• Consistently monitors and controls company assets, including all food, beverage, FFE and cash. Ensures the adequate security of all company human and financial capital and assets.
• Effectively resolves operational challenges and issues.

Personal Effectiveness

• Ensures the highest level of integrity and accountability in all business dealings; serves as a role model for excellence in all he/she does. Follows through on all commitments.
• Makes personal development a priority, constantly seeking new ways to grow as a chef, leader and business person. Participates in ongoing culinary and personal development activities on an regular basis.
• Gets things done, on time and on budget.

Interpersonal Effectiveness

• Builds and sustains positive relationships with all stakeholder groups, including employees, guests, partners, shareholders and the surrounding community. Serves as an ambassador of the restaurant to all stakeholder groups.
• Ensures that inspired hospitality and exceptional cuisine are our top priority; constantly explores and implements ways to enhance employee and guest satisfaction. Maintains a positive attitude and generates excitement for the restaurant.
• Prioritizes and reinforces teamwork and mutual cooperation and respect as hallmarks of restaurant performance. Manages personailties, preserves equity and cooperation, and resolves conflict as needed.
• Communicates consistently, candidly, and constructively to all stakeholder groups.

Performs related duties as assigned by the CDC, GM, and CEC.