As the Sous Chef at The Kennison , you will be responsible ordering product and monitoring inventory, managing and mentoring employees, reporting to other management, overseeing quality control of food production, and adhering to all health department regulations. You are responsible for the day to day operations of the BOH.You must maintain responsible financial standards and professionalism in the restaurant and events at all times.
If you are interested- please email firstname.lastname@example.org
---Five days a week; schedule will vary.
Specific Tasks: As the Sous Chef, you will be responsible for:
---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 of The Kennison, including recruiting, hiring, scheduling, reviewing and terminating. Managing staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize Labor Costs.
---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 department 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.
---Attending all mandatory meetings.
---Knowledge and understanding of the Purchase and Loss Statement on a monthly basis
---Continually working through R&D process with Executive Chef to further dishes on the menu.
o Cooking through scaled recipes of researched dishes to ensure consistency in production
o Costing base and bulk recipes after dishes are approved by Chef
o Working within the seasons to keep the menu current and thorough while using local farms/purveyors
o Researching and discovering new purveyors, artisans, and crafts people to further the menu
o Translating all new menu information into truly detailed systems to ensure proper execution
o Training and developing both cooks and service staff to find passion in their day to day roles
o Continue to organize and systematize the BOH in order to become more efficient
---Reporting directly to the Executive Chef.
Advanced Knife Handling
Food Cost Optimization
Food Handlers Certificate
Food Safety Knowledge
General knife handling
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Part of Boka Restaurant Group
The Kennison is a chef driven, elevated neighborhood restaurant in the Hotel Lincoln. With an eye on hospitality, the restaurant aims to provide every guest with a unique experience, while continuing to blend in all of the amazing culture that the Lincoln Park neighborhood has to offer. This partnership between the BOKA Restaurant Group and 90/94 Restaurant Group is excited to bring this concept to fruition in late May, 2017 and be a staple of the Old Town district for years to come.