Sous Chef

• Supervising activities of all back of house staff members including receiving, storing, prepping, and cooking
• Assisting Chef de Cuisine in developing new menu concepts; developing, testing, and costing out new menu items
• Maintaining updated and accurate recipes and costing for all dishes
• Overseeing methods of preparation, portion sizes, and timeliness of food preparation; control food and usage to minimize waste
• Maintaining the cleanliness of the kitchen area
• Promoting teamwork and quality service through daily communication and coordination with the rest of the restaurant
• Assisting Chef de Cuisine in sourcing supplies and equipment to ensure best quality and pricing
• Planning, assigning, and coordinating work for Line Cooks
• Supplying recipes for, and suggesting methods and procedures to Line Cooks
• Maintaining accurate and detailed production records
• Utilizing effective internal communications, including meetings with team members to ensure optimum team work and productivity
• Participating in preparing food items on the line for service
• Rewarding and disciplining employees in addition to addressing complaints and resolving problems

 Qualifications:

• 2+ years experience cooking in a fine dining restaurant
• 1 year in a supervisory role, overseeing food production in a full-service restaurant
• Graduate from an accredited culinary institution preferred
• Ability to demonstrate leadership skills; inspires and motivates others to perform well
• Clear, strong verbal and written communication skills
• Ability to create and present verbal and written presentations
• Strong organizational skills
• Understanding local health and safety requirements; ability to ensure that Department of Health standards are upheld
• Strong knowledge of food preparation methods and culinary terminology
• Proficient in restaurant finances and recordkeeping (P&L /budget/food & labor costs)
• Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
• Capable of working independently and in a team environment; balances team and individual responsibilities
• Proficient in Restaurant Operating Systems, ie: Micros, time keeping systems, payroll
• Understanding of human resources practices/policies/procedures
• Ability to work nights, weekends, holidays
• Capability to stand for prolonged periods of time

• Medical, Dental, Vision Insurance options for full time employees
• Paid Time Off, increases with length of service
• Daily family meal provided
• Team outings, trainings, and speakers
• Flex spending options (medical, transit, parking, dependent care)
• Bi-monthly restaurant dining vouchers ($1,080 annual value)

Physical Demands The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be all responsibilities or qualifications of the job.

Temple Court is an EEO Employer