The Bowery Group - Sous Chef Job Description 

Position: Sous Chef 

FLSA Designation: Exempt 

Reports to: BOH Managment 

Date Revised: 2024

Position Description: 

The Sous Chef is responsible for providing leadership in BOH Operations consistent with Restaurant strategy and the direction of the Executive Chef and Culinary Director. The Sous Chef must effectively control scheduling and labor costs, train and educate staff, maintain consistency of food quality and standards, manage ordering and inventory, and contribute to the maintenance of kitchen facilities and equipment.

Essential Functions and Basic Duties:

• Have working knowledge of kitchen management, inventory management, staff scheduling and food/labor cost maintenance
• Be able to manage the line and assure food quality, presentation and consistency standards are maintained during service
• Have experience creating and maintaining prep lists, placing orders, and working with vendors
• Assist with BOH facilities maintenance and upkeep
•  Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation.
• Evaluates and solves procedural issues to ensure safe and efficient operations.
• Provides training to all kitchen staff to consistently upgrade the cooking skills
•  Records production and operational data on specified forms according to local regulations.
• Complete knowledge of proper culinary methods, techniques and standards
• Excellent attention to detail and the ability to perform multiple tasks at once
• 2 years of management experience
• Overseeing scheduling and inventory to work within a set budget
• Strong communication skills a must
• Team-orientated and positive attitude 

Other:

• Regular attendance to be upheld with company standards and is essential to be successful in this position. Employees who do not follow regular attendance will be subject to disciplinary action which may include termination of employment.
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required for business needs
• Upon successful employment, employes are required to comply with company rules and regulation. Any employee who violates the rules and regulations can be subject to disciplinary action which may turn into termination. 

Specific job knowledge, skills, and abilities: 

• Must be able to read and write to facilitate the communication process.
•  Ability to walk, stand and continuously perform essential functions for an extended period of time. 
• The ability to perform tasks requiring bending, stooping, kneeling, and walking.
• Be punctual, focused, dedicated, reliable and willing to work a flexible schedule
• Excellent communication, organizational, and interpersonal skills
•  Ability to learn and perform all essential job functions accurately and safely.
• Execute menu items from start to finish
• Ability to work in a team environment
• Excellent knife skills

Physical activities and requirements of this position:

• Have the knowledge and experience to maintain DOH food safety standards to keep the kitchen in A-grade condition at all times
• Knowledge of NYS regulated sanitation procedures and proper food handling
• Ability to lift at least 50lb on a regular basis
• Talking and hearing occur continuously in the process of communicating with supervisors and other employees.
• Must be able to bend, stoop, squat and stretch to fulfill tasks.
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required

Qualification Standards:

• Education:Culinary diploma or equivalent in experience strongly preferred 
• At least 2 years required of experience as a Sous Chef in NYC
• Hold a Department of Health (DOH) Food Handler Card, or be committed to secure one within the first 30 days of employment