Cafe Zaffri is brought to you by Chef Mary Attea and the award winning team behind The Musket Room, and Raf's. Come be a part of the opening Sous Chef team at Cafe Zaffri and The Twenty Two. The Sous Chef serves as a leader in ensuring that the Company’s culinary & operating standards are met within the restaurant. The Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations and showcase those standards within the operation. The Sous Chef is responsible for training and managing line-level employees in conjunction with the Chef de Cuisine and Food & Beverage Director. 

Roles/Responsibilities 
Operations 

• Successfully executes daily Back of House operating standards. 

• Ensure all items are prepared properly and timely for daily service. 

• Promotes and practices safe work habits through training, education, and day-to-day management. 

• Actively participates in menu development with CDC. 

• Works with the CDC to improve operational knowledge of food & labor cost control. 

• Receives products in correct unit count and condition by following receiving guidelines. 

• Works to help foster a professional relationship with approved vendors and any issues that arise. 

• Possesses an uncompromising approach to food production and food quality standards. 

• Check production schedule and pars and establish priority items for the day. 

Service 

• Set up workstation with required mise en place, tools, equipment and supplies according to standards. 

• Work with the rest of the service team to ensure that the kitchen is fully set up on time. 

• Oversee the preparation all menu items following recipes and yield guides, according to department standards in a time efficient manner. 

• Oversee menu items executed for service with precision, quality, portion control, and presentation standards. 

• Ensure standards of quality are met or exceeded by participating in quality control checks, including tasting product as needed. 

• Oversee order flow and expediter performance, ensuring efficient production and ticket management. 

• Communicate with Front of House to manage timing of courses, any guest feedback, etc. 

• Update knowledge and skills by participating in staff training opportunities. 

• Be a team player—support and assist your fellow team members whenever possible. 

• Communicate all necessary guest information with the team to set everyone up for success (allergy alerts, VIPs, special requests, celebrations, etc.) 

• Complete other duties as necessary and assigned by the Chef de Cuisine. 

Employee Development 

• Helps drive recruitment of talent to the restaurant. 

• Retains talent by inspiring, teaching, and embracing a culture of development. 

• Ensures that operational and training standards are consistently followed. 

• Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development. 

• Holds all employees accountable to Little Rest Hospitality’s cultural values, goals, and standards.  

• Properly communicates and creates an environment where new company initiatives are supported and embraced by the staff.  

• Assists with staff responsibilities in partnership with management and the HR team (including timekeeping adjustments, onboarding, training and development, employee relations, disciplinary action, documentation, terminations, etc.). Supports other managers with sensitive employee conversations and disciplinary action, when necessary. 

Menu Knowledge  

• Maintain a deep knowledge of Cafe Zaffri/The 22 food menu, ingredients, origins, and preparation. 

• Understand different types of allergy restrictions and communicate potential issues to floor and kitchen staff. 

Sanitation, Hygiene, and Safety 

• Maintain and strictly abide by state sanitation/health regulations, requirements, and procedures. 

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. 

• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. 

• Inspect the cleanliness and working condition of all tools, equipment and supplies, ensuring everything complies with standards. 

• Notify the Chef de Cuisine of any necessary repairs or maintenance. 

• Inform supervisor on duty immediately of any DOH or OSHA/workplace safety violations and work together to resolve the issue promptly. 

• Maintain proper storage procedures as specified by Department of Health requirements. 

• Participate in third party sanitation audits and create actionable items to resolve any outstanding items identified in the inspection.    

• Identify and resolve potential safety hazards; ensure accidents are documented following proper procedure, conduct initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. 

Qualifications   

• 1-3 years of experience in a supervisory kitchen position in a high-volume restaurant 

• Degree in Hospitality, Culinary Arts, Culinary Management, or similar subject preferred. 

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English. 

• Communicate information effectively and efficiently.  

• Excellent organizational skills and attention to detail. 

• Possesses a positive, results-oriented, team-player mentality. 

• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment. 

• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.   

• Demonstrate positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.  

• Excellent time management skills with a proven ability to meet deadlines. 

• Excellent interpersonal and customer service skills. 

• Ability to execute recipes and service in adherence with company policy.  

• Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures. 

• Proficient in kitchen ticket systems, order management and timing. 

Essential Functions and Physical Demands 
This job requires meeting specific physical demands to perform essential duties effectively. Reasonable accommodation may be made to enable individuals with disabilities to perform those essential functions. 

 While performing the essential duties of this job, the employee is regularly required to:   
 

• Exert well-paced mobility for periods of up to 12 hours per day. 

• Lift and carry up to 50 pounds. 

• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel. 

• Frequently utilize the stairs, often while lifting and carrying heavy items.   

• Occasionally crouch and climb. 

• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water. 

• Withstand fluctuations in temperature within the work environment, from high heat to below freezing. 

• Be exposed to common allergens and unique ingredients. 

• Handle heavy equipment and machinery. 

• May be asked to travel to visit vendors or different company locations.