THE ROLE

The Sous Chef (SC) will work closely with Chef de Cuisine, and in coordination with the Chef Partner to manage day-to-day back of house operations of the wine bar. The SC is responsible to continually assist in advancing the evolution of the food at Compagnie Wine Bar. They will assist in hiring suggestions, training, and managing of BOH staff. The SC will manage the kitchen during services when the Chef de Cuisine is not present and work closely with FOH and BOH management teams to execute the restaurant’s company culture, vision of foodservice, and maintain the quality & integrity of the food program. 

DUTIES AND RESPONSIBILITIES

Kitchen Operations

• Support the Chef de Cuisine in developing new dishes and overhauling menus to attract more clientele.
• Support the Chef de Cuisine to ensure effective control of stock purchasing, receipt, storage, preparation, and service with regard to quality and quantity.
• Maintain a high level of food quality and production with the aim of exceeding our guest’s expectations.
• Stay up to date with culinary trends and kitchen processes.
• Oversee the maintenance of kitchen equipment, communicate with the Chef de Cuisine when repairs are needed.

Team Management

• Support the Chef de Cuisine in managing the kitchen team, ensuring a smooth operation of the kitchen. In the absence of the Chef de Cuisine, supervise the kitchen team.
• Provide a positive and enthusiastic attitude to set as the standard for the team.
• Take on leadership, mentorship, and training of the junior staff, encouraging their career development.
• Assist in monitoring that the BOH porter team is adhering to pre-service setup and preventative maintenance tasks.
• Ensure that all Health and Safety regulations are adhered and applied.

Reporting

In coordination with the Chef de Cuisine:

• Ensure that the food operations are controlled in order to reach the desired cost of sales, maximizing potential and optimizing resources.
• Manage the inventory and order stock as needed.

ABOUT YOU

• Food Handler's Certification required (will support your efforts toward this if you don't already have)
• Exceptional cooking skills, knowledge of global techniques and products required
• Proven ability to effectively manage and mentor employees and hold them accountable
• Technical proficiency in food costing, recipe development and writing
• High volume, fast-paced, high profile restaurant experience preferred
• Ability to demonstrate quick thinking and adaptability in a constantly changing environment