Job brief
Sous Chefs oversee food preparation and cooking in establishments like restaurants, hotels and commissary, and they help with the hiring and training of new kitchen staff.
The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation, and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our team, guests, vendors, and our community. The Sous Chef manages costs, builds Team membership, and maintains accountability for achieving success in these areas.
To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:
Responsibilities
Kitchen Operation
· Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
· Works all stations in the Back of House to assist Team Members during peak times and to maintain service and quality standards.
· Ensuring proper food temperatures when cooking and proper storage afterward.
· Ensuring the kitchen operates in a timely manner that meets quality standards.
· Supervising other kitchen staff and assisting them when necessary.
· Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.
Hygiene and Sanitation
· Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
· Ensure sanitation procedures are in place and the restaurant is clean and organized at all times.
· Monitor restaurant or commissary operations by conducting walkthroughs to ensure operating standards are executed and maintained.
· Implementing and maintaining health and safety regulations in the kitchen.
· Keeping the workstation and kitchen equipment clean, organized and sanitized.
· Adheres to handwashing awareness procedures.
Stocks Receiving and Stocks Monitoring
· Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
· Inspect, count, and perform inventory levels of walk-ins, freezers, prep areas, coolers, and dry storage.
· Monitor and evaluate products and services provided by vendors to ensure adherence to company standards.
· Overseeing and organizing kitchen stock and ingredients.
· Ensuring a first-in, first-out food rotation system and verifying all food products are properly dated and organized for quality assurance.
People Management
· Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business.
· Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served.
· Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable.
· Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations.
· Coach and train Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale.
· Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
· Training new kitchen personnel to restaurant and kitchen standards.
Food Cost Efficiency, Research and Development
· Managing food costing, controls and compliance.
· Assisting the executive chef in the preparation and design of food menus.
· Create, cost, and prepare daily specials.
Requirements
- Proven experience as a Sous Chef.
· Minimum of 3-4+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes.
· Culinary trained and professional who is passionate and curious to develop and grow as a Chef.
· Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader
- Excellent understanding of various cooking methods, ingredients, equipment and procedures.
- Ability to manage a team in a fast-paced work environment
· Experienced in training and leading team as well as production of large quantity food preparation and excellent knowledge of quality food operations.
- Familiarity with kitchen sanitation and safety regulations.
· Must encompass HACCP certification and have experienced with local sanitation regulations.
· Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue
- Flexibility to work during evenings, weekends, and holidays
· At least High school diploma or equivalent trade school
Culinary school diploma is an advantage
Job Types: Full-time, Part-time, Permanent, Fixed term
Schedule:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Late shift
- Shift system
Job Type: Full-time
Work Location: In person
