Sous Chef

POSITION SUMMARY

This position is responsible for the preparation of all recipes, quality of product, supervision of kitchen staff, consistent communication with FOH, check in & stock all deliveries, ordering, inventory and anticipate low-call items and update the 86 list and assist the Executive Chef with any additional needs. 

 GENERAL ACCOUNTABILITIES

(The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for specific positions.)

 1.         Maintain department objectives, standards, guidelines and budget to ensure proper management of department.

 2.         Monitor food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget.

 3.         Hire, train, motivate, evaluate, and supervise staff to ensure that employees receive adequate guidance and resources to accomplish established objectives.

 4.         Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency per standards.

 5.         Assist in developing menu changes to ensure variety and food quality.

 6.         Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.

WORKING CONDITIONS

Must have ability to:

• Use all tools associated with the position including but not limited to knives, slicers and choppers.
• Subject to extreme heat and cold, proper clothing is provided.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.
• Communicate effectively with all levels of employees.
• Move effectively and efficiently throughout work areas.
• Work in varying noise levels, the severity of which depends upon customer volume.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.

  JOB QUALIFICATIONS

Knowledge of and ability to prepare all required food preparation recipes and knowledge of and ability to execute those recipes to the set standards and procedures.

Complete understanding of all operations of the kitchen. Demonstrated organizational skills, budgeting experience and full understanding of financials. Previous supervisory experience. These skills are typically acquired through a minimum of eight years’ progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and four years of progressive food preparation experience.

What we offer:

• Competitive salary 
• Full benefits package
• Growth opportunities within a respected local hospitality group
• A collaborative and creative culinary environment

 REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, each and every employee has the following responsibilities related to compliance with laws and regulations: 

• Attend required training sessions offered by the Drift.
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors/ underage persons are not allowed to drink or loiter in restaurant areas.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the employee’s department.
• Refer to Policy & Procedures Manuals for guidance.
• Report suspicious activity to the appropriate levels of Management