Sous Chef

Sous Chef's Responsibilities:  

• Reporting directly to the Chef de Cuisine 
• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
• Managing staff schedules and ensure cuts are being made whenever possible
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all food production and execution
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards 
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statement on a monthly basis  
• Continually working through R&D process with the Executive Chef to further dishes on the menu  

Qualifications: 

• 2-3 years of experience in a Sous Chef role
• Patient and empathetic toward others 
• Practices high standards of cleanliness 
• Strong leadership skills 
• Highly organized 
• Efficient at multi-tasking 
• Experience in mass-volume production  

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team! 

Physical Requirements:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds 
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals 
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces 
• Ability to bear exposure to hot and cold environments 

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!