**Mina Group**

**Sous Chef**

**Bungalow Kitchen Belmont Shore - Long Beach, CA - Full Time**

* Act with integrity, honesty and knowledge that promote the culture, values of The Bungalow Kitchen Long Beach and Mina Group.

* Ensure that all guests feel welcome and are given responsive, professional, gracious service always.

* Maintains clean and organized work stations that are cohesive with the restaurants philosophy, culture and standards of excellence.

* Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.

* Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

* Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.

* Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.

* Represents the restaurant professionally through effective communication, cooperation, and relationships with the all business partners.

**ESSENTIAL DUTIES & RESPONSIBILITIES** (other duties may be assigned) **:** * Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.

* Assumes 100% responsibility for the quality and integrity of products served.

* Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.

* Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.

* Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.

* Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.

* Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.

* Assists in the management of all kitchen staff, including prep and dishwashers.

* Participates in ordering, menu development and recipe development.

* Documents new kitchen recipes in standard corporate format.

* Work as a member of the team to ensure success in all stations and areas of the restaurant.

* Fill in where needed on stations to ensure that service standards and efficient operations are met.

* Maintain a hygienic and safe working environment at all times.

* Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.

* Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.

* Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.

* Responsible for End of Month Inventory.

* Be able to work lunch and/or dinner service while supervising daily production needs.

* Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens ( 110F), possibly for one hour or more.

* Must be able to stand for a minimum of 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. Length of time of these tasks may vary from day to day and task to task.

* Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.

* Must be able to lift up to 30 lbs. on a regular and continuing basis.

* Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

* Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.

* Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

* Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

* Requires manual dexterity to use and operate all necessary equipment.

* Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.