Grand Lodge Sous I Execution

TITLE: Sous Chef I or Sous Chef in Charge of Execution

REPORTS TO: Executive Chef

FLSA CLASS: Salary Exempt

The job duties described below are intended to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position. All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Description of Position:

Primarily, the Sous Chef 1 assists the Executive Chef in the management of all daily functions of the kitchen and kitchen staff in the Chef's absence but under the Chef's guidance. Duties will include but not be limited to: overseeing all food production and execution on property including restaurant/pub, catering and special events, supervising and training staff, adhering to and enforcing portioning guidelines, interviewing and hiring staff, ordering food product and kitchen supplies via guides with on-hands, staff scheduling, employee performance evaluations, general filing and other administrative duties, managing food and labor cost, ensuring food is expedited in a timely manner, attending department head meetings as needed and assist in facilitating regular staff and manager meetings, taking and extending the monthly inventory, menu development, and development of food specials. Catering duties include but are not limited to attending weekly contract meetings, tracking contract change orders and making the necessary adjustments, consistent communication with sales and catering department, ensuring food gets to the events by the established deadline, and overseeing product quality and presentation, staffing for carving stations, and menu planning. The Sous Chef I must also have the ability to work well independently and as a member of a team. Each employee will be expected to perform their job in a safe manner and report any safety concerns to Management. All McMenamin employees will also be expected to keep current on all company events, history, and products. Other duties may occur as assigned.

Requirements of the Job:

• Previous management or supervisory experience in high volume kitchen
• Previous culinary experience or education required
• Maintain a current Food Handlers card
• Interest in becoming a Head Chef
• Flexible schedule required including days, evenings, weekends, special events and holidays

Essential Job Functions:

• Produce excellent quality food for customers and effectively assist in managing all kitchen operations
• Safely lift and carry heavy objects with a hand truck or the help of another person if necessary
• Must have a value for diversity and the ability to work with individuals from different backgrounds
• Remain calm, and focused while providing excellent food products in a high-volume environment
• Strict adherence to deadlines, product quality, recipes, and food specs
• Follow strict adherence to deadlines and product quality
• Work efficiently and multi-task while in a deadline-oriented environment
• Excellent organizational and prioritization skills
• Maintain and update order and prep pars from on-hands
• Work for long periods on feet including frequent walking and standing
• Perform repetitive movement such as pushing, pulling, bending, some twisting and stooping
• Perform fine hand manipulation including handling small and large objects, chopping and use of kitchen equipment as well as work with and around sharp objects, including knives & slicers
• Ability to communicate clearly and be positive, polite, and cooperative with co-workers, managers, vendors, and customers
• Work around various heat sources, including grills, broilers, and hot-oil fryers
• Work with chemicals used in cleaning and sanitizing

Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service. Each employee is expected to come to work ready to have fun and be a positive force.

YOU MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION

E.O.E.