Sous Chef

Job Title: Sous Chef

Reports to:  Chef/Owners

Core Competencies:

• Be on time, clean and appropriately groomed, in uniform (chef jacket, appropriate pants, non slip shoes), ready to work.
• Clock in and out on time at beginning and end of shift, and for breaks to avoid meal penalty (unless otherwise authorized by the supervising Chef/manager).
• Maintain a professional demeanor at all times.
• Demonstrate ability to work all stations with a high level of proficiency, including banquet production/execution as needed.
• Willingness to take on any task as directed by the Chef, in order to pursue excellence in the kitchen at all times.
• Be committed to constant learning and growth.
• Bring any ideas for further training, development and certifications.
• Communicate effectively and professionally with all staff members and management at all times.

Job Duties:

• Lead, inspire, empower, and motivate the kitchen staff.
• Monitor and train BOH employees in regards to: 
• Hygiene standards, uniform policy, time card policy, safety standards, and the level of integrity required for employment at Bardo.
• Use and care for all equipment.
• Produce any/all food offerings consistently and properly, by using provided recipes.
• Monitor, and maintain the standard for the timing of all dishes leaving the kitchen, taking into consideration the lack of food runners.
• Maintain the highest standards of quality, presentation, and integrity of all menu items, and in all other aspects of the kitchen.
• Portion control, proper fabrication of proteins/produce.
• Label/date/rotate all products to ensure freshness of food/ingredients.
• Always taste food before plating to ensure proper seasoning and flavor.
• Cleanliness of workstations, as well as maintaining overall kitchen cleanliness-including deep cleaning and maintenance of all equipment, dry storage, walk in, freezer.
• Follow sanitation and food handling guidelines in order to maintain health inspection readiness at all times, always.
• Assist in enforcing progressive discipline system for all kitchen employees.
• Expedite the line from inside or outside, calmly and efficiently during hectic/stressful periods of service.
• Control waste through careful oversight of recipes, proper/efficient staff training, ordering, and the controlling/maintaining of inventory.
• Maximize profitability through careful and creative approaches to all kitchen related expenditures (labor, food purchasing, etc.).
• Execute BEOs in a timely/efficient manner while maintaining Chef’s standards of quality, presentation, and integrity.
• Ensure FOH staff members have all the information/tools they need to know and understand the menu from top to bottom: sourcing, preparation, ingredients, and dietary concern (with special attention to Seafood, Gluten, and Nuts).
• Graciously consider and accept guest and staff feedback, and with the Chef, develop action plans to improve service and quality.

Physical Requirements:

• Stand, walk, bend, stoop, squat, reach, or otherwise move for working purpose, during the entire length of a shift.
• Lift, carry, move, up to 50 lb multiple times per shift as needed.
• Hand eye coordination and physical dexterity to safely use:  knives, tools, machinery, cooking equipment, and plate dishes to Chef’s standards.
• Navigate an environment containing:  dry heat, steam, hot liquids, cold, sharp objects, other potentially injurious situations, safely and precisely.
• Ability to read tickets and take verbal direction from Chef/expeditor, while simultaneously working during stressful periods of service.
• Sense of urgency, and ability to move extremities quickly and precisely as needed.

Qualifications:

• Willingness to integrate into the team, and do whatever it takes to provide our clients with a positive and memorable experience.
• Passion for food and cooking, desire to pursue excellence.
• Minimum 3 years of restaurant supervision experience.
• New York food handlers license