Overview

The role of our Sous Chef/Kitchen Manager is to prepare culinary delights for our guests. Execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef/Kitchen Manager is responsible for the daily preparation of food items,scheduling, ordering, inventory and ensuring Kitchen is running at high capacity at all times to ensure productivity and profitability. Work closely with owners/managers to execute the vision for the Restaurant.

General Responsibilities

• Comply with Standards of Service and assists in assuring the same from all kitchen employees.
• Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• Establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
• Establish and require strict adherence to health department and Restaurant sanitation and food handling guidelines
• Develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• The Sous Chef/Kitchen Manager must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
• Maintain effective working relationship with food and beverage management, staff and restaurant departments.
• Complete daily food orders based upon scheduled banquet events and projected levels of business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

Job Qualifications

Experience/ Knowledge:

• Intermediate understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous kitchen management/supervisory experience required.

Skills/Aptitudes:

• Professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.

License/Education Qualifications:

• Food Handlers permit required.
• Minimum of 2 to 5 years of progressively responsible kitchen experience
• Must be able to work nights, weekends and some holidays.
• Must be able to speak, read and understand basic cooking directions.

Discretion/Independent Judgment

As a Sous Chef/Kitchen Manager you will be expected to work with Associates to ensure satisfaction. A Sous Chef/Kitchen Manager will have to take initiative and get creative in resolving challenges and involve a Manager only when previous methods have been unsuccessful.

ADA Information

Physical Requirements

• Ability to speak and hear
• Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Constant standing with some walking
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Continual use of manual dexterity and gross motor skills.