ROLE: Morning Sous Chef or Supervisor
EMPLOYMENT CLASSIFICATION: Non-Exempt
REPORTS TO: Executive Chef and Chef de Cuisine 

SUPERVISES: This position directly supervises the restaurant’s junior management / supervisors and the entirety of the hourly kitchen staff for breakfast and brunch service, including prep.

ESSENTIAL JOB FUNCTIONS: The Sous-Chef is responsible for the successful daily operations of the restaurant ensuring quality consistency and maintaining a safe, positive working environment while fulfilling the expectations of the chef, senior management, and ownership. The sous-chef is also responsible for the management of the line-staff within the kitchen including line-cooks, prep-cooks, and stewarding. All duties are to be performed in accordance with federal, state, local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures including health, sanitation, and safety policies.

KEY KNOWLEDGE SKILLS ABILITIES: The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation:

• Skilled in Microsoft Office and Microsoft Excel (or equivalent).
• Experienced in daily fine dining restaurant operations and procedures.
• Working knowledge of health and safety regulations.
• Thorough knowledge of luxury service and guest expectations.
• Be resourceful, creative, and maintain flexibility.
• Knowledge of technical/behavioral requirements to train, motivate, evaluate, mentor, and direct colleagues and managers to meet desired ends.
• Ability to plan and organize the work of others.

EDUCATION and/or EXPERIENCE:

Required:

• A minimum of two (2) years of cooking experience in a professional setting.
• General ability to speak Spanish

Preferred:

• Previous experience working in a similar hotel, resort, or restaurant setting.

Language:

• Required to speak, read, and write English with fluency.
• Required to speak basic Spanish

KEY RESPONSIBILITIES:

• All food menu items, specifications, and allergens.
• Members of ownership, leadership, and management teams.
• Origins, operations, and concept/branding points of the entire restaurant
• Preparations, techniques, and recipes.
• Actively participate and contribute in pre-meal meetings.
• Ensures product quality and consistency both in receiving and in production.
• Accurately completes daily requisitions and ordering
• Accurately completes recipe costing, monthly inventories, and food cost by outlet.
• Communicates effectively with management and co-workers with regards to the operations of the kitchen.
• Prepares all menu items and follows recipes precisely including conversion capabilities and understands mise-en-place.
• Apply advanced knife skills required for service.
• Maintain an exceptional menu knowledge and attention to detail with plate presentation.
• Conduct inventory on a regular basis to ensure proper par levels.
• Maintain solid knowledge of all food products and be able to skillfully apply culinary techniques.
• Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
• Sets up a work-station with required tools, equipment, and supplies; inspect the cleanliness of station and equipment at all times.
• Labels all products with the current date to ensure proper sanitation.
• Minimize waste and maintain controls to attain forecasted food cost.
• Regularly runs for food and restocks all kitchen supplies and food items required for service.
• Ensure all products are rotating on a first-in, first-out philosophy.
• Ensures all requisitions are processed properly and placed in designated areas.
• Assists Assistant Chef and/or Executive Sous Chef and other co-workers in menu preparation, service, and breakdown of function.
• Meets with Assistant Chef and/or Executive Sous Chef and other co-workers to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
• Inspecting the cleanliness and working condition of all tools, equipment, and supplies; checking production schedule and pars, establishing priority items for the day.
• Continues prep work after the meal period for the next meal service. Identifies and safely uses all kitchen equipment. Maintain complete knowledge of correct maintenance and use of equipment.
• Transport empty/dirty pots and pans to the pot wash station
• Maintain proper storage procedures as specified by New York Health Department requirements.
• Utilizes proper food handling techniques following health and safety standards.
• Breakdown work-station and complete closing duties, return all food items to the proper storage areas
• Other job-related duties as requested.

SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business:

• Participate as a team player with other key team members including taking tables, participating in on-site and off-site events and creative contribution.
• Provide constructive feedback to management and key players in terms of guest feedback, observance of sales order patterns, and quality standards
• Demonstrating a service-centered leadership model to all employees
• Additional duties as necessary and assigned

PHYSICAL DEMANDS: While performing these job duties, the employee is regularly required to see, talk, hear, and reach. The employee is regularly required to sit, walk, and stand for long periods of time. The employee is required to use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation. The employee is also required to lift and carry up to 50 pounds, bend, squat, kneel, and reach above shoulder level. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK SCHEDULE/HOURS: Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel, which may include overtime, weekends, and holidays. The employee will carry out any other duties as are within the scope, spirit, and purpose of the job as requested by the line manager or Department Head. This document does not create an employment contract implied or otherwise other than an "at will" employment relationship. The employee will actively follow Company policies, including Equal Opportunities policies, and will maintain an awareness and observation of Fire and Health & Safety Regulations.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position and does not contain all of the essential requirements and functions of the position. Employees will be required to perform any other job-related duties assigned by their supervisor. This job description does not include all the duties that may be assigned to the employee and it may be revised from time to time with or without notice.