Job Summary: The Sous Chef will oversee the daily operations of various kitchen areas. They will ensure full member satisfaction through proper follow-through and communication with the culinary team.
Reports to: Executive Chef
Supervises: Hourly Kitchen Team (Dishwashers and Cooks)
Responsibilities
Managing
- Resolve conflicts that arise within the department including any disciplinary issues.
- Monitor the staff’s appearance, attitude, and degree of professionalism to ensure the club standards are being met.
- Delegate tasks to the staff accordingly and within their roles.
- May create and maintain schedules for all kitchen employees, coordinating with the Executive Chef
- Train all new and current employees on proper techniques, plating, and organization within the department
- Assist with providing a safe and comfortable work environment that is free of harassment and bullying.
- Solicit feedback and input on operational, employee, and member service
- Participate in a culture that is based on a positive attitude, open communication, and conversation that promotes team building, a rewarding atmosphere, and a high level of morale.
- Be available to work above and beyond your scheduled hours in case of larger prep needs, employee shortages, mishaps, or emergencies.
Communication
- Effectively communicate all operational information, staffing needs, guest-related comments and concerns, employee comments, performance, and disciplinary information to the appropriate level of management, Executive Chef & Food and Beverage Director.
- Maintain an adequate level of personal contact with employees and Solicit feedback to improve overall restaurant operations and marketability.
Product Quality & Consistency
- Responsible for food quality and consistency of the highest possible
- Oversees prep production and delegates any oversights and additions.
- Oversees line prep and production making sure cooks are organized and on
- Organizes and delegates tasks to maintain an organized, clean, and efficiently always running kitchen.
- Ensure all departmental ingredients are ordered, received, and maintained according to policy, par levels, and storage consideration.
Facility and Equipment
- Adhere to all health department regulations as they relate to proper heating, cooling, storing, prep, methods, etc.
- Keeps all areas of the kitchen clean and organized.
- Assist in the areas of safety, sanitary, and organization conditions of the kitchen.
- Manage and control all kitchen equipment use and upkeep.
Financial
- Helps maintain targeted departmental food
- Helps maintain targeted departmental labor
- Properly store and rotate products to reduce waste and ensure
- Adhere to portion control standards to maintain accurate food cost and
- Minimize waste during kitchen prep time and service through utilization, proficient knife skills, and adherence to recipes and proper cooking methods.
Requirements
Skills and Qualifications
- Demonstrate a high level of professionalism.
- Ability to work at a fast pace, distracting environment.
- Good organizational and communication skills.
- Ability to focus and work efficiently.
- Ability to communicate effectively and professionally.
- Have strong knowledge of our Employee Handbook
- Must maintain a current Manager Food Handler’s
- Previous leadership & cooking experience
- Previous supervising experience
Physical Demands
- While performing the duties of this job, the employee is regularly required to walk, talk, see, and hear.
- Must be capable of walking or standing 100% or more of a normal 8-hour work shift (10-12 hours during peak times).
- Must be capable of regularly lifting and pushing or pulling 40 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs.
- Must be able to hear with 100% accuracy with correction. Must be able to see with 20/20 vision with correction.
- Must be able to fully operate equipment in the kitchen.
Working Environment
While performing the duties of this job, the employee will be in a fast-paced, high-volume environment. Requires direct contact with managers and employees.
*This job description is not exhaustive of all the job duties but a guide, and tasks may be added or removed by your immediate manager according to changes that may occur in the working environment.