Reports To:

Executive Chef

Supervises:

All kitchen team members

General Qualifications:

The Sous Chef is male or female and has had several years of management experience in quality food and beverage operations. He/she is a mature adult, possesses a pleasing general personality, and is comfortable around team members and customers. A college degree from a recognized culinary school is preferred, but well- rounded experience in lieu of formal education is acceptable.

Duties, General:

The Sous Chef has complete responsibility and accountability for the day-to-day operation of the food department in the absence of the Executive Chef. Working with the Executive Chef and line cooks, he/she provides all restaurant customers with the best dining value in the market: consistently excellent food within the established cost guidelines. He/she assists with purchasing all food, cleaning supplies, and paper goods required in the operation, by following established purchasing guidelines. The Sous Chef is fully knowledgeable in food safety and sanitation, and is certified as a Food Protection Manager.

Duties, Specific:

• Contributes to the preparation of the annual financial operating plan for the restaurant.
• Prepares the weekly kitchen work schedules by Thursday of the week preceding
• Makes purchasing decisions (food, cleaning & paper good supplies) for the operation, assuring budgetary considerations.
• Acts as agent of the operation to its food and supplies vendors.
• Recommends/Hires, trains, and develops all kitchen team members.
• Enforces all policies of the operation, in regard to kitchen team member performance.
• Evaluates all kitchen team members, according to established procedures, at established times periods.
• Provides for the timely repair, maintenance, and upkeep of all kitchen equipment and/or mechanical systems.
• Supervises and participates in food preparation during meal periods.
• Develops promotional ideas, with the Owner, Marketing Manager, Executive Chef, and General Manager, to increase sales.
• Reviews individual product sales, and revises menus as needed.
• Conducts monthly (or more often as needed) inventories of food and supplies
• Develops and implements new kitchen policies as required, working with the Executive Chef and General Manager.
• Maintains clean and sanitary food preparation and storage areas at all times.
• Any and all other duties required to conduct the operations, as required by the Owner, Executive Chef, and General Manager.

Profit responsibility:

The Sous Chef’s responsibility to the profitability of the restaurant includes, but is not limited to:

• Proper purchasing to effect “the highest possible quality at the lowest possible price”
• Control of storage areas to eliminate spoilage and theft
• Training staff in following house recipes to ensure portion control.
• Creative use of leftovers and by-products
• Scheduling control to meet labor cost guidelines
• Product quality to assist in meeting covers projections
• Training scullery crew to reduce breakage.

Machine Skills:

The incumbent must be able to operate a calculator, computer, and computerized cash register system, as well as other machinery normally found in a restaurant.