Sous Chef

SUMMARY:

The Sous Chef is responsible for assisting in the oversight of the back-of-house operation. This includes controlling food-related costs, back-of-house team member labor costs, food quality, and the overall condition of the kitchen area.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Perform daily line checks and safety walk-throughs.
• Responsible for BOH cost controls.
• Investigate and review all sub-standard food with the BOH team.
• Monitor food waste and provide suggestions to minimize it.
• Assist the Executive Chef with menu development and engineering.
• Keep the kitchen running smoothly and adequately stocked with all necessary goods.
• Create an environment of trust and mutual respect.
• Assist with hiring, training, coaching/counseling, skill development, and terminations.
• Monitor and maintain the highest standards of food quality and guest service.
• Manage staffing levels and controllable costs to ensure they align with the budget.
• Complete nightly logs and manager reports.
• Monitor and enforce inventory controls.
• Ensure accurate, up-to-date information on menu items and food allergens.
• Recognize and cultivate regular guests and repeat business.
• Respond to guest concerns/complaints and correct errors or resolve complaints.
• Comply with all safety and health department procedures and all state and federal liquor laws.
• Maintain company safety and sanitation standards.
• Ensure complete and proper checkout procedures.
• Assists and/or completes additional tasks as assigned.

KNOWLEDGE / COMPETENCIES

• Ability to communicate effectively across all levels of the business.
• Exceptional organizational, PC, and operational skills.
• Detail-oriented with proven time management skills.
• Teamwork and collaboration skills.
• Excellent interpersonal skills, including tact and professionalism in dealing with internal and external guests.

SUPERVISORY RESPONSIBILITIES

Oversee the Kitchen Staff.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Proof of eligibility to work in the United States.
• 21+ years of age.
• Valid Driver's License.
• Good communicator with strong writing and speaking skills. Bilingual (oral & written) a plus.
• Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls.
• Knowledge of state and local laws as they apply to labor and health code regulations.
• Experience with POS systems and back office reporting systems.
• Proper lifting techniques.
• Guest relations.
• Sanitation and safety.
• Full-service restaurant operations.
• Ability to communicate effectively and assertively in the English language, both verbally and in writing, with staff, clients, and the public.
• Ability to build relationships with vendors.
• Ability to work independently and as a team.

EDUCATION and/or EXPERIENCE

• High School Diploma or equivalent required.
• Culinary Degree preferred.
• Minimum of three (3) years of kitchen experience.

CERTIFICATES, LICENSES, REGISTRATIONS

• Valid Driver's License
• Health card.

LANGUAGE SKILLS

Must be able to effectively communicate in English both verbal and written

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

COMPUTER SKILLS

Must have Microsoft Office experience and basic computer skills.

The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.