A Sous Chef at Silver Sands is responsible for executing the culinary vision of the Executive Sous Chef/Chef de Cuisine by participating in all aspects of kitchen Activities. This includes organizing, planning and leading the back of house team in preparation, set up and execution of each day’s services.

Lead the Back of House Team Through Daily Operations, Food Preparation and Service.

• Execute all daily preparation and mise en place. Work to actively assist all team members in order to prepare for all services, events and offsites.
• Lead the Back of House team to effectively open/close the kitchen each day to the appropriate DOH standards.
• Ensure all recipes are followed and presented per the standards of Silver Sands. Ensure a high level of quality and consistency with standard portion sizes.
• Work with the team to enforce and improve the standards of quality, organization and cleanliness throughout all areas.
• Work with the Executive Sous Chef/Chef de Cuisine with menu and recipe development and standardization.

Work with the team to implement and execute all Back of House Systems and Administrative Tasks.

• Ensure all daily orders are placed accurately and in a timely manner.
• Participate in monthly inventory management.
• Ensure all invoices are uploaded to Plate IQ in a consistent and timely manner.
• Work closely with the Finance Department to ensure a strong understanding of Food Cost, Inventory and the monthly P&L Statement as it specifically relates to Back of House Operations.
• Stay up to date on all company-wide Human Resources and Operational best practices.
• Ensure that employee timecards are audited daily. Ensure Payroll is executed accurately and submitted on time each week.
• Work with Facilities Manager to ensure all areas of maintenance and R&M are addressed in a timely and cost-effective manner.

Kitchen Organization and Maintenance

• Ensure that all products are stored and rotated per the necessary FIFO protocols.
• Ensure all food items are prepared in accordance with food handlers guidelines. Understand and adhere to all DOH safety and sanitation standards when cleaning and maintaining the kitchen.
• Maintain a clean and organized workspace at all
• Ensure proper use and maintenance of kitchen equipment.
• Maintain a clean and stocked workplace, storage area and walk in at all times.
• Follow all opening/closing kitchen procedures.

Physical Requirements

• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
• Use muscles to lift, push, pull, or carry heavy objects. Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
• Being able to bend at the knee or waist.
• Ability to perform essential job functions under pressure and maintain professionalism.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.