AM Sous Chef
Middle Child Clubhouse
1232 N Front St, Philadelphia, PA 19122, United States
248 people viewed
Required Years of Experience
4 years
Job Details
Hi Friends! Middle Child Clubhouse is hiring a new Sous Chef to help oversee the breakfast and lunch side of our operation, alongside our existing Executive Chef and one other Sous Chef.
Hours are 5 days a week for a total of 50 hours. Hours are roughly 6am pm - 4pm, depending on the day. With consecutive days off every week. PTO, Healthcare, Primary Care, and Dental are offered. 10 days of PTO yearly.
Please note that position requires strong cooking and management skills. You're helping to run a 10 person team, 120 seats, and about 1.5 million in sales a year! We need someone who can process information quickly, thrives under pressure, can keep our team happy while motivating them to work hard, and who loves working in restaurants. So if you're ready for that. We're ready for you. No assholes allowed. We hire kind, community-oriented folks only.
Responsibilities are as follows:
Middle Child is an equal opportunity employer and is striving to provide an inclusive and equitable environment. Middle Child recruits, trains, and compensates regardless of race, gender, religion, gender identity, sexual orientation, color, national origin, genetics, disability, age, or veteran status. Middle Child believes that diversity in hiring creates a more robust and healthier work environment for all, and we are looking for people that believe the same.Hours are 5 days a week for a total of 50 hours. Hours are roughly 6am pm - 4pm, depending on the day. With consecutive days off every week. PTO, Healthcare, Primary Care, and Dental are offered. 10 days of PTO yearly.
Please note that position requires strong cooking and management skills. You're helping to run a 10 person team, 120 seats, and about 1.5 million in sales a year! We need someone who can process information quickly, thrives under pressure, can keep our team happy while motivating them to work hard, and who loves working in restaurants. So if you're ready for that. We're ready for you. No assholes allowed. We hire kind, community-oriented folks only.
Responsibilities are as follows:
1. KEEP EACH DAY ORGANIZED FOR THE TEAM
- Delegate the mise prep list daily, to make sure that all tasks are properly prioritized and that our cooks are all taking on a similar workloads
- Set the appropriate tone and pace for each day
- Communicate any big-picture tasks that need to get done early in the day, such as cleaning projects
- Host lineup each day, reviewing cover counts, catering, and events with the staff
- Keep your head on a swivel during service, reorganizing in real-time to get ahead of problems
- Show consistently high standards of cleanliness, speed, and organization, day in and day out
- Vocalize positive and negative feedback frequently to make sure we’re adhering to those standards
- Complete line check daily to ensure food is prepped to spec before it hits the table
- Taste dishes frequently to ensure food is picked up to spec before it hits the table
- Place orders in a way that reflects the provided PARs, compares pricing across different purveyors, minimizes waste, avoids 86’s, and doesn’t overload our space (Primarily Sous 1)
- Write the prep list in a way that allows a similar pace each day, minimizes waste, and doesn’t not waste any time (Primarily Sous 1)
- Ensure that our cooks are completing the Daily Inventory Sheet properly
- Complete end-of-night reports on Slack, flagging key things to look out for tomorrow
- Post the Daily Order Sheet for our Porters
- Be a proactive and vocal expeditor to ensure the proper pacing of tickets and hot foods
- Provide constant feedback on kitchen cleanliness and the cleanliness of each cook’s area
- Help the Executive Chef practice the Five-Minute Drill prior to Health Department Reviews
- Facilitate the completion of Daily, Weekly, and Monthly cleanings
6. COMMUNICATE EFFECTIVELY WITH FOH STAFF
- Provide daily food counts to the FOH Service Manager and GM prior to service
- Proactively communicate with our FOH Staff and Service Manager during service, regarding pacing, counts, etc.
- Notify other managers when a product spec has been changed or substituted in a way that effects allergens
- Facilitate a positive working relationship between the FOH and BOH staff
- Foster motivation by building trust, understanding personal goals, and maintaining an approachable attitude
- Serve as the liaison between Line Cooks and the Executive Chef, to ensure everyone feels heard
- Host continued trainings for new employees and as needed for more-tenured employees when issues arise
- Communicate opportunities for staff improvement to the Executive Chef, such as weak points and training opportunities
- Communicate feedback for employee reviews and the need for disciplinary action, when it’s required
- Address personal and interpersonal issues as they arise
- Solve all kitchen-related issues in real time with short-term solutions
- Communicate when long term solutions might be needed to the Executive Chef and GM
- Report order-shorts to the Executive Chef and GM in a timely manner
- Provide feedback on recipes and pickups to the Executive Chef, before and after the launch of items
- Oversee smaller projects assigned by the chef, such as new R&D or tweaking existing dishes
- Show strong emotional regulation and consistency
- Hit each Daily Checkpoint provided by the Executive Chef and Ownership, every day
Compensation Details
Compensation: Salary ($65,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Strong Cooking Skills
Management Skills
Ability to Delegate Tasks
Effective Communication
Ability to Motivate Team Members
Problem Solving Skills
Organizational Skills
Attention to Detail
Read more
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