Sous Chef:

Responsible for assisting executive chef with kitchen operations. Ensuring the overall quality and integrity of 801 Restaurant Group. Core responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of the BOH team, to ensure the restaurant meets financial and operating goals.

Primary Responsibilities:

• Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals
• Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management
• In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment
• Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served
• Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences
• Provides immediate supervision of all back of house employees
• Oversees staff performance and productivity
• Participates in employee hiring and discipline
• Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance
• Assists in orders to ensure that the proper amount of quality product is on hand
• Evaluates products to assure that quality, price and related goods are consistently met
• Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times
• Assist Executive Chef to prepare necessary data for applicable parts of the budget ; food costs, labor costs and takes corrective action as necessary to help assure that financial goals are met
• Periodically visits dining room during lunch/dinner to ensure that guest expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community.

Requirements:

• 2 years of Sous Chef experience in an upscale casual dining or fine dining environment
• Ability to draw upon invention, imagination, and originality in creating new dishes and menu items
• Experience in a seafood focused restaurant is a plus
• The ability to interpret and manage recipes to ensure compliance and minimize waste
• Strong line skills are required
• Excellent attention to detail