JOB OVERVIEW:
Under the general guidance of the Chef de Cuisine, the Sous Chef is responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
YOUR KEY RESPONSIBILITIES:
- Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related systems.
- Role model company quality standards and service.
- Ensure that all equipment and facilities are in good working order and are properly maintained.
- Order products to ensure all par levels are maintained.
- Supervise and carry out the correct procedure of preparations, presentation, and portion control for all raw and cooked foods in accordance with company standards and food regulations.
- Work with other chefs to ensure the kitchen operates as smoothly and efficiently as possible.
- Follow procedures for covering, labeling, dating, and storing food in a timely manner.
- Work under time constraints and meet department deadlines.
- Constantly grow and coach lower management and staff.
- Provide clear direction and achievable goals for the entire team.
- Perform any other reasonable duties as assigned by the supervisor or manager.
- Understand and enforce federal, state, and local food sanitation regulations.
- We recognize we are in the hospitality industry and that may require us to provide lateral service.
- We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.
SPECIFIC JOB KNOWLEDGE & SKILLS:
- High School Diploma or equivalent required.
- Minimum of three years of experience in a supervisory role in a restaurant kitchen; Sous Chef preferred.
- Must be at least 21 years of age or older.
- Must be able to obtain all work cards.
- Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals.
- Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail.
- Must be able to work in a fast-paced, customer service-driven environment.
- Current experience in the hospitality industry in a kitchen.
- Active in furthering personal culinary development.
- Proven team leader with a high level of energy and motivation with a proven track record of living the company's values.
- An intermediate to proficient understanding of computer systems such as: Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferred.
- Ability to multitask, work in a fast-paced environment and have a high level of attention to detail.
- Maintain positive and productive working relationships with other employees and departments.
- Must be able to stand or walk a minimum eight-hour shift.
- Must be observant and quick to respond to various situations while also multitasking and handling stressful situations.
- Must be able to twist, turn (push or pull), reach, bend, climb and carry objects as necessary.
- Must have excellent communication skills and be able to read, write, speak and understand English.
- Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
- All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.
All your information will be kept confidential according to EEO guidelines.