The Sous Chef should also have a solid understanding of how to work each station as well as a natural sense of urgency to serve the dishes to the guest in a timely fashion and to work in unison with the front of the house.
Responsibilities

•  Must have a positive outgoing personality and be able to effectively communicate in English with other team members.
• Supervise and assist with food prep & production as need. Ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly.
• Expedites all food orders to set quality standards and presentation.
• Assumes complete charge of kitchen staff on respective shifts. Supervises and maintains cooking standards and techniques of line level employees.
• Communicate with chefs, management, employees, and guest efficiently with proper reporting, and meetings.
• Manage the schedule of the culinary team on weekly basis: make the schedule, post the schedule, and manage any changes or specific requests. Manage OT.
• Develop and complete effective employee training procedures for all food and health department duties.
• Instruct kitchen staff in details of the work they perform (either directly or by enforcement of well-established rules). Observe performance in detail and work with the different culinary staff members to improve performance.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

Qualifications

• 3 Years of Hospitality Experience.
• Food Handler Certificate NJ
• ServSafe and TAM certified.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Ability to communicate and understand the predominant language(s) of theproduction and restaurant’s trading areas.
• Good Communication skills, both verbal and written.
• Detailed oriented and motivated to be proactive in a fast-paced setting. Organization skills are a must!
• Experience in managing, mentoring, and coaching a team.
• Good understanding of food safety and hygiene practices.
• Demonstrated knowledge and experience with managing inventory.
• Knowledge of scheduling is preferred.
• Must be able to demonstrate knowledge of planning and forecasting.
• Must be able to use relevant computer applications (Microsoft word, excel, outlook; restaurant specific software including point-of-sale registers and business metric applications).
• Work in a standing position for long periods of time (up to 10 hours).
• Ability to lift up to 30lb.