Description

The purpose of a Senior Sous Chef is to ensure the daily operations of the kitchen, and provide professional leadership and direction to kitchen personnel. All employees working in the kitchen are under the authority of the Chef de Cuisine and will perform food preparation duties and responsibilities on a daily basis. It is the duty of the Senior Sous Chef to make sure the kitchen and the surrounding areas are kept clean and sanitized. The Senior Sous Chef is responsible for overseeing the inventory and ordering inventory to make sure that the proper levels of inventory are maintained and stocked. Many times the Senior Sous Chef will be called upon to be a working manager, which is leading by example. He or she will need to plan, organize, direct, coordinate, and delegate responsibility to the staff to ensure the goals and objectives of the kitchen are met on a daily basis.

RESPONSIBILITIES & DUTIES

• Manages kitchen staff, assigns work on an ongoing basis to ensure that all stations remain stocked before and during the meal period
• Hires, trains, disciplines and terminates employees to keep with company standards
• Monitors payroll on a daily basis and prepares weekly payroll export
• Conducts inventory
• Places orders and enters invoices into accounting system
• Monitors prices and keeps COGs in line with budget
• Verifies orders received for quality as well as accuracy
• Ensures all health and safety codes, and company safety and security policies are met
• Sets excellent customer service and work examples
• Actively participates as a member of the Management Team
• Actively monitors staffing levels to minimize cost and increase productivity
• Recommends staffing needs according to business levels
• Proactively manages labor costs, food purchasing, and utilization to maximize cost efficiencies
• Maintains strong leadership and management skills by working with a variety of employees at different skills levels and varied backgrounds
• Maintains a professional team oriented staff
• Maintains proper time keeping policies and procedures
• Verifies that kitchen staff follows all recipes and portions servings correctly
• Ensures kitchen, dish, and storage areas are kept clean and organized
• Receives product, and verifies invoices and freshness of merchandise
• Oversees kitchen labor and food cost to budgetary requirements
• Places food and supply orders as directed
• Performs additional responsibilities, although not detailed, as requested by the Chef de Cuisine at any given time
• Ensures all federal, state and local employment and wage laws are met

Qualifications

• Minimum 3-5 years of culinary management experience in a high volume upscale restaurant
• Demonstrated strong leadership and teamwork skills and abilities
• Excellent communication skills both written and verbal
• French cooking cuisine skill sets preferred
• Advanced computer skills (Microsoft Office, payroll etc.)
• Must be able to stand for 9 to 10 hours
• Must be able to lift 50 pounds
• Reliable and predictable attendance
• Food Handlers Card / ServSafe Certification
• College degree/Culinary school degree preferred, but not necessary
• Must have working computer knowledge (Microsoft Excel, Outlook etc.)

The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.

FIG & OLIVE is an EOE Employer. M/F/V

www.figandolive.com