Sous Chef

JOB SUMMARY

This position functions as part of the back of the house culinary team and provides leadership, work direction, training and coaching to the other members of the cooking staff. Ensure that customer requirements and specs are adhered to and that functions run smoothly, efficiently and profitably. The Sous Chef will report directly to the Kitchen Manager and General Manager.

ESSENTIAL DUTIES & RESPONSIBILITIES

The following description of work to be performed by this individual is not intended to be all-inclusive. Rather, it focuses on the major tasks that must be accomplished. There are many necessary activities to satisfy any of the following performance guidelines.

• Participate in the preparation of all products ensuring that quality, portioning, plating, garnishing and service standards are maintained always.
• Assess work load requirement, utilize and execute prep list, assigning appropriate duties to any and all back of the house positions, ensuring that exact production requirements are achieved.
• Assist in the training of the cooking staff on all key requirements including order processing, product preparation, portion control, plating, garnishing, quality and safety, ensuring that all personnel satisfactorily perform all aspects of their assigned position.
• Monitor work flow, productivity and cooking staff performance to ensure satisfactory performance of all job functions and compliance with department standards, company policies and governmental regulations.
• Assist with inventory management by monitoring and maintaining par stocks requirements, including but not limited to food ordering, storage procedures, security and stock rotation to maximize product freshness and quality and minimize loss due to damage, spoilage and other factors contributing to product loss.
• Monitor the application of all food safety and sanitation procedures including preparation, temping, rotation, hand washing, personal hygiene and related processes to ensure complete compliance and safety of all food products.
• Reinforce standard operating procedures for kitchen organization, work flow processes and culinary practices, providing staff training and ensuring compliance to achieve consistent application and maximize productivity.
• Ensure product quality by personally participating in and performing daily sampling and quality testing and ensuring adherence to all recipe standards.
• Contribute to the recipe and cost analysis development of weekly features for the restaurant’s weekly feature library by product testing and implementation, maximizing sales and profitability through the production and offering of trend forward items
• Consult with customers to determine objectives and requirements for events such as meetings, special parties, and banquets.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Ability to open and close the restaurant without supervision
• Ability to hold team members accountable

Catering

• Negotiate final pricing, prepare contracts and secure customer signatures.
• Collect deposits as required at least 3 days before the event.
• Develop and maintain an updated and detailed price sheet of all billable products and services that accurately reflects today’s costs and the company’s profit objectives.
• Document final arrangements with clients on function sheet.
• Obtain all specifications and pertinent information concerning the event, including but not limited to, number attending, schedule of events and menu.
• Regularly review upcoming events’ function sheet and have a thorough understanding of all requirements on upcoming scheduled events.
• Coordinate services for events, such as accommodation and transportation for participants, facilities, catering, signage, displays, special needs requirements, printing and event security.
• Requisition or obtain equipment and supplies needed for each event, ensuring that they meet customer expectations and requirements.
• Confer with staff at a chosen event site to coordinate details.
• Inspect event room prior to the start of each function (check room setup, menu, service staff, etc.) to be sure it conforms to the guests vision.
• Solicit and promote special event business through advertising, cold-calling, contacting past customers, relationships with local businesses and other cost-effective activities.Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Maintain records of event aspects, including financial details.

MINIMUM QUALIFICATIONS

• Education
• Required: High School diploma or equivalent.
• Desired: Associate’s degree in Culinary and/or one-year certificate.
• Licensing Required: Safe Food Handler, Food Handler Managers License (may obtain through LFHI). Ability to obtain a Serve Safe Certification.
• Experience
• Minimum 2 years similar experience in a like position (kitchen manager, assistant kitchen manager, kitchen supervisor, lead line cook) in a similar venue. Must have experience leading, motivating and inspecting others and experience in all basic food preparations and techniques.
• Other required Knowledge, Skills, and Abilities:
• A service-oriented individual with a high energy, positive and friendly demeanor.
• Must have knowledge of all basic culinary processes, techniques and principles.
• Competent in Microsoft Office.
• Familiar with basic restaurant accounting principles necessary to help manage food cost, labor cost, department profitability, etc.
• Excellent human relations and management skills.
• Must be able to read, write and speak English

Job Type: Full-time

Salary: $30,000.00 to $40,000.00 /year

Required education:

• High school or equivalent

Required experience:

• Sous Chef: 2 years