Job Title: Sous Chef

Department: Schokko Art Café/CMA Special Events Catering

Reports to: Executive Chef

Supervises: Kitchen Staff

FLSA Status: Full-time, regular, Non-Exempt

Work Schedule: Varies

Salary: $55,000 - $58,000

Job Summary:

Second in the kitchen and catering hierarchy after the Executive Chef, the Sous Chef maintains full control of the kitchen in the absence of the Executive Chef and manages and coordinates all food service in conjunction with the Schokko Art Café and CMA Special Events Catering.

Duties and Responsibilities:

1 . Establish the working schedule and organize the work in the kitchen so that everything works like a "welloiled machine." Maintain order and discipline in the kitchen during working hours.

1. Oversee the daily operation of the kitchen, meeting all the requirements of excellent quality, freshness, and variety in a cost-effective manner.
2. Assist the Executive Chef in all aspects of restaurant and events operations.
3. Execute menus for catered events.
4. Assist the Executive Chef in daily planning and costing of menus for Schokko Art Café.
5. Train and oversee kitchen personnel as it relates to cleanliness and sanitation of all food preparation and storage areas, dining areas, and all kitchen equipment. Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen.
6. Along with the Executive Chef and Special Events Sales & Operations, meet with clients as needed to customize menus and provide food tastings.
7. Train, and supervise all kitchen personnel, including temporary personnel for catered events.
8. Assist the Executive Chef in the requisition and purchase of supplies in compliance with purchase order policy.
9. Responsible for control of kitchen inventory, including purchase, storage and monthly physical inventory.
10. Work closely and communicate effectively with front of the house staff to enhance customer service.
11. Makes sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients.

Qualifications:

1 . BA/BS in Culinary Arts and three to five years of experience in food & beverage industry, or comparable combination of education and experience. High volume catering experience a must.

1. Able to work flexible hours, including evenings and weekends, as needed.
2. Professionalism in management and communication skills. Must display necessary maturity to manage the entire kitchen staff.
3. Ability to work without close supervision, handle pressure situations and multiple priorities, meet deadlines and work irregular hours.
4. Ability to effectively manage assigned staff.
5. Must have good computer skills and understand technical aspects of kitchen equipment available in the restaurant.

Performance Standards:

1. Must understand the purpose and mission of a fine arts museum and demonstrate the ability to work with various interest groups involved with the museum. 

2. Maintain a high standard of quality, service and cost control in all food service.

1. Professional and mature attitude and appearance.
2. High regard toward the sanitation and cleanliness of all food preparation and food service.
3. Must display excellent monitoring, time management, communication, active listening and learning and teaching skills.
4. Must be able to assist the Executive Chef in managing finances and resources, analysis and evaluation of performance of kitchen staff.
5. Must be detail oriented, show initiative, flexibility, good stress tolerance, and strong leadership skills.

Physical Demands:

This staff member is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice and decorate. The position regularly requires long hours and weekend work.

Work Environment:

The kitchen work environment can be loud and busy. Staff member must handle sharp knives, dishes and heavy pots and pans, as well as hot surfaces and liquids. Floor surfaces may be slippery.