The Sous Chefs should have knowledge of the latest culinary and hospitality trends and be passionate about providing exceptional culinary experiences. The Sous Chef is responsible for ensuring the quality of foods and services to maintain the guests’ overall satisfaction on their dining experience. The Sous Chef must have excellent communication, business, interpersonal, organizational, time management and motivational skills, and the ability to multitask and think quickly when under pressure. A hands-on management style coupled with the ability to delegate, create an increase in manager productivity, collaboration, food quality, and profitability is what will allow the Sous Chef to succeed.

Duties and Responsibilities

• Execute and oversee the production of all menu items.
• Complete understanding of kitchen safety and emergency procedures.
• Expedite orders correctly and efficiently to ensure smooth kitchen flow.
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
• Assisting with creation and execution of daily specials.
• Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends.
• Ensure A standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.
• Attend all weekly management meetings and corporate meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise.
• Assisting the chefs and coordinating with the purchaser with ordering on a daily basis.
• Assisting the chefs with the scheduling on a weekly basis.

Fiscal Responsibility

• Assisting and monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
• Assisting reviewing monthly profit and loss statement and acts on all variances.

Qualifications

• Minimum 2-3 years professional hospitality leadership experience in a similar environment
• Fully understand the purpose of and have the ability to produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.
• Competent in fabricating all meat, fish and poultry.
• Understand the differences and uses of all herbs and types of seasonings.
• Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.
• Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching.
• Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others..
• Management certified according to state health department criteria procedures.

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance