Sous Chef Position Summary:

Sous Chefs are responsible for running back of house (BOH) operations and shifts, including supervision of kitchen, dish and all other BOH teams as well as the preparation, presentation and service of menu items. The Sous Chef’s primary focus: overseeing the line during service and running the best shift; also updates and maintains sidework, organization and cleanliness of dish area; leads BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift; and oversees all closing kitchen duties such as breaking down the line, closing down coolers and employee areas.

Essential Job Functions

• Run BOH shifts and ensure effective and efficient BOH shifts and operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams.
• Ensure proper food storage, quality and presentation standards, including temperature controls.
• Partner with Executive Sous Chef and Executive Chef to create prep lists throughout the day and assign production duties to BOH employees in order to ensure that preparation quantities support forecasted business levels.
• Meet with Executive Sous Chef and Executive Chef throughout the day to ensure production standards, staffing levels, and specials
• Perform regular line checks throughout the day to ensure quality of all menu items.
• Assist the Executive Sous Chef and Executive Chef with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed.
• Purchase and order food product and supplies for the restaurant including daily product order.
• Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures.
• Assist with tracking and controlling food cost.
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH.
• Understand and follow the food allergy procedure and special orders/restrictions.
• Partner with Executive Sous Chef and Executive Chef to conduct periodic kitchen, dish and all other BOH team meetings.
• Partner with Executive Sous Chef and Executive Chef to regularly review and maintain recipe books.
• Ensure repair and maintenance needs are met and/or communicated to the designated manager.
• Partner Executive Sous Chef and Executive Chef and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed.
• Partner with Executive Sous Chef and Executive Chef to monitor, address and document individual BOH employee performance through recognition, coaching and, when necessary, disciplinary action up to and including employment termination as needed.
• Partner Executive Sous Chef and Executive Chef to schedule, conduct and document formal employee performance reviews as needed.
• Monitor and ensure the restaurant and the BOH teams’ compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities. 
• Proficiently perform functions listed in job descriptions of direct reports and their teams.
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel as needed.
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.).
• Effectively communicate in order to perform and follow job requirements in written and spoken direction.
• Multitask calmly and effectively in a busy, stressful environment.
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds.
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces.

Reporting Structure: 

The Sous Chef plays a crucial role in the culinary operations, reporting directly to senior kitchen management, which may include the Executive Sous Chef, Chef de Cuisine, or the Executive Chef. 

Key Responsibilities and Duties:

• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment.
• Model and promote teamwork across all teams.
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy.
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook.
• Other duties assigned as needed.