Sous Chef

Hopleaf Bar is expanding their Kitchen Team. We are looking for a creative, responsible, organized person, with prior kitchen management skills. 

The Sous Chef is responsible for running back of house (BOH) operations and shifts, including supervision of kitchen, dish and all other BOH teams as well as the preparation, presentation and service of menu items, updating and maintaining side-work, organization and cleanliness for the line, leading BOH meetings, preparations such as line, temperature and cooler checks, oversee all mid-and closing kitchen duties such as shift change, and contribute to inventory, ordering and controlling food and labor costs. Direct communication with all FOH managers and Owners.

Essential Functions

• Run BOH shifts and ensure effective and efficient BOH shifts and operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams
• Assisting in the development and execution of new menu items
• Ensure proper food storage, quality and presentation standards, including temperature controls
• Perform regular line checks throughout the day to ensure quality of all menu items
• Assist Chef with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
• Purchase and order food product and supplies for the restaurant including daily product order
• Monitor BOH employee side work and ensure BOH employees comply with all sanitation/safety guidelines and procedures
• Assist with tracking and controlling food cost
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Understand and follow the food allergy procedure and special orders/restrictions
• Partner with Chef to regularly review and maintain recipe books
• Interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Work a variety of days and shifts, including early mornings, late nights and weekends
• Safely and effectively use and operate all necessary tools, utensils, equipment and software
• Multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Skills Required 

Culinary Degree/Training

Cooking

Food Prep

Inventory Management

Food Cost Control

Supervision

Menu Planning

We offer our Executive Sous Chefs benefits and perks -- here are a few:

• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Paid Time Off
• Shift Meal and Beverages