PositionPurpose:the sous chef assists the executive chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control.Key Responsibilities/Accountabilities As ManagerResponsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions)Assist with staff food training and the generation of the necessary training materials (creating recipes other can follow, scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, etc.)Labor/Staff ManagementContinually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert upper management if there are problems, etc.)Understand, follow and direct others in current safety proceduresProduct/Food PresentationMaintain the quality and the presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites including social media, etc.Assist in and do preparation of the dishes while training others to achieve consistencyFollow each dish presentation as set up by chef and achieve 100% consistency during serviceContinually assist in creating of new offerings (specials and seasonal menu changes)FinancialFollow company procedures to ensure proper and accurate food orderingMaintain proper inventory of food items – make sure we don’t run out, make sure food produce is always fresh, etc.Assist chef in keeping the food cost and labor cost aligned to given goalsMaintain strong communication with front of the house management at all timesAdministrativeAssist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting preparationsAssist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.)Keep all culinary and back of the house documentation up to date including, but not limited to:Job Duties and Opening/Closing ChecklistsFood Operations Manual/ Recipe BookPersonnel Forms – such as new hire paperwork, termination form, etc. (please ask office for instructions if needed)Attend all meetings requested by chef or FOH managersCheck company OUTLOOK for all incoming email communicationParticipate in Avero reporting / Remain up to date with daily reportsEnsure compliance with all health department rules and regulations to pass the inspectionsServiceBe present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner.Prepare and cook dishes according to the recipes while following the pace of ordersCommunicate last minute menu changes, 86 items efficiently to front of the house team (in the absence of chef)Communicate all food-related issues to the appropriate to front of the house team (in the absence of chef)Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team in the absence of chef)Self-DevelopmentIt is understood that as the Sous Chef you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilitiesMinimal Essential Requirements: The ability to work as part of a team, and personal cleanlinessAbility to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.Very basic food handling, preparation, and cleaning skills are welcomedTime management and ability to work under pressure to manage high volume of productionActive listening and learning skillsReading and speaking comprehension skillsDiscipline to follow set standardsAbility to lift up to 50lbsADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.