Full Job Description
Job Details
At CentraArchy Restaurants the Sous Chef is a leader in one of the most dynamic and diverse collections of restaurants in the country. With a proven commitment to excellence we intend to continuously learn, grow and become a stronger organization through our leaders.
The Sous Chef works as part of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and “Guest for Life” moments.
ESSENTIAL RESPONSIBILITIES:
Leadership
- To create and maintain clean, professional and educational environment in the kitchen.
- Consistently make decisions in the best interest of the guests, the employees and the organization.
- Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization.
- In addition, the Sous Chef is to uphold standards, provide feedback and counsel employees.
Build the Business
- Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
- Follow all Centraarchy BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols. Closing pictures, line check procedures, etc. etc.
- Create a safe and sanitary work environment that is compliant with all health department standards and protocols including iniform standards.
- Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
- Increase guest satisfaction through superior food quality standards.
- Participate in Profit & Loss meetings to develop and execute appropriate action plans.
Build the Team
- Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
- Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
- Complete annual performance reviews for all BOH employees.
Drive for Results
- Monitor daily labor reports and eliminate overtime.
- Maintain accurate employee files and proper documentation of performance.
- Effectively control costs on all items to meet or exceed budgeted food cost.
- Actively work to achieve the best price for products while maintaining quality standards and Centraarchy approved specifications.
- Complete an accurate physical food inventory on a routine basis.
- Set appropriate prep levels to ensure fresh product and effective use of hourly labor.
- Possess a strong working knowledge of the systems utilized within our company
- Hire, train and mentor salaried assistant managers, key employees and hourly BOH staff.
- Maintain 100% recipe adherence at all times.
- Open communication within the restaurant's oranizational chart.
- Ability to coach and counsel employees in all situations.
- Strong financial acumen with the proven ability to oversee cost control, labor management and bottom line profitability.
- Ability to drive performance and results of a diverse culinary workforce.
- To actively hire and train employees on a consistent basis.
Daily Responsibilites
- Ordering including but not limited to: US Foods, Stockyards, Boars Head, desserts, seafood, etc.
- Inventory
- Hiring and Training
- Onboarding
- Invoicing and 365 awareness
- Kitchen cleanliness and organization
- Prep lists
- Nightly stock counts
Qualified candidates will have:
- A minimum of 3 years of progressive culinary management experience in well-rated restaurants
- Prior experience and success in running expo in a busy kitchen.
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Shift:
