Executive Sous Chef

POSITION PURPOSE:

The Sous Chef is responsible to assist in managing kitchen operations, ensuring the highest quality of food preparation, and maintaining a positive work environment. This role requires strong leadership skills, creativity, and

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

· Collaborate with the Chef and Executive Chef to update menu items, ensuring the standards on operation.

· Oversee food preparation and cooking processes to ensure consistency and quality.

· Evaluate food products to ensure consistent quality standards

· Train, mentor, and supervise line cooks and kitchen staff, ensuring adherence to health and safety regulations.

· Oversee and assist the kitchen staff in all aspects of food production

· Assist in inventory management, including ordering and maintaining stock levels, minimizing waste, and ensuring freshness of ingredients.

· Ensure all dishes are prepared to the highest standards, including taste, presentation, and portion control.

· Help manage kitchen operations, oversee daily tasks, and maintaining a clean and organized workspace.

· Work closely with the front-of-house team to ensure smooth service and effective communication during busy periods.

· Ensure compliance with all health and safety regulations, including food safety protocols.

· Performs other job-related duties as assigned.

· Assist in overall cost control of culinary operations

DAILY TASKS:

· Check the arrival time and presence of the employee daily and notify the Chef.

· Daily check whether the equipment is working and communicate it to the Chef.

· Check daily with the pre-cook team about the DIA to do list and mise in place.

· Check and report in case of problems in the receiving area and communicate with the Chef.

· Check the FIFO kitchen's walking cooler every day.

· Check the execution daily with the Chef.

· Make the soup of the day based on the chef de cuisine's instructions.

· Work with PR chef de cuisine for reception, checking order and delivery based on reservations and restaurant movement. (Saturday different day)

· It is important to stay in the kitchen during working hours, following all the mise in place processes.

· Daily, twice a day, line-up with line cook based on changes and new information. (information must be synthetic, professional and quick).

· Service must be intended not only to stand around preparing dishes but also to join the line unnecessarily, in case of a lack of employees, the employee will become sick.

· Check family meal daily and notify chef osteria in case of problems.

· Place orders for Fruit and vegetable and dairy by conferring with all the restaurant's chefs based on needs and business.

· Check that the chambers are organized and clean.

· Check all refrigerators in the kitchen with the chef daily.

OTHER:

§ Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

§ Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required.

§ Upon employment, all employees are required to fully comply with Company rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

§ To maintain a good and effective industrial relations climate with Company management and show a willingness to support any necessary change in the development of the services provided.

§ To protect restaurants and diners by adhering to sanitation, safety, and alcohol beverage control policies.

§ In charge of the health department point.

§ The Sous Chef is in charge and responsible for the stations and lines, cooking in place of the line cooks if necessary for the business.

§ In charge of the fruit and vegetable walk-in and relative order

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

§ Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

§ Must be able to read and write to facilitate the communication process.

§ Requires good communication skills, both verbal and written.

§ The ability to communicate clear directions to nearby local attractions, facilities, and services.

§ Ability to learn and perform all essential job functions accurately and safely.

§ Ability to perform duties within extreme temperature ranges.

§ Ability to walk, stand, and continuously perform essential functions for an extended period of time.

§ The ability to perform tasks requiring bending, stooping, kneeling, and walking.

§ Auditory and visual abilities to observe and detect signs of emergency situations.

§ Strong communication skills and the ability to handle potential tense interactions with clients.

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:

§ Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems.

§ Must be able to sit and exert well-paced mobility for up to 8 hours in length.

§ Must be able to exert well-paced ability in limited space and to reach other locations of the property on a timely basis.

§ Must be able to exert well-paced ability in limited space.

§ Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

§ Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

§ Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

§ Requires manual dexterity to use and operate all necessary equipment.

QUALIFICATION STANDARDS:

Education: High school diploma required.

Experience Required: 2-3 years in kitchen/culinary setting.

Licenses or Certificates: Health department certificate.

Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Grooming: All employees must maintain a neat, clean and well-groomed appearance per Company standards.

INTENT AND FUNCTION OF JOB DESCRIPTIONS

All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer.