Sous Chef

Lead the team in the application of Fox Bros BBQ style, practices, culture, terminology, organizational structure, and general philosophy.

2. Consistently follow and enforce all Employee Handbook policies and practices and applicable laws.

3. Maintain integrity, openness and accessibility to employees and guests.

4. Control flow of kitchen with regards to maximizing revenue and maintaining culinary standards.

5. When problems arise address quickly, appropriately, and proactively when possible.

6. Participate in the hiring, training, supervision and discipline of all kitchen staff.

7. Ensure that before beginning work all trainees have been on-boarded into the payroll system and are clocked in on the restaurant’s time keeping system.

8. Participate in wage adjustments, transfers, promotions and dismissals.

9. Assume and master areas of responsibility to provide for ongoing education and development.

10. Foster an educational environment that ensures all staff are developed for future advancement.

11. Ensure service and performance of the team are actively audited by management and supervisors during shift and addressed as necessary, both informally and formally if needed.

12. Participate in menu changes to ensure that staff receive thorough training and education, new items are costed prior to roll out, and all routing and verbiage information is finalized.

13. Utilize the daily communication log.

14. Oversee daily pre-shift meetings to keep staff abreast of necessary information and foster a positive and developmental work environment.

15. Collaborate on management team meetings through established agenda, effective use of time and clear objectives.

16. Ensure the tasks and duties necessary to open, prepare, and close the restaurant responsibly are trained and consistently executed by staff.

17. Ensure the kitchen staff constantly work to maintain a clean and organized work environment.

18. Identify unsafe working conditions, operational needs, and equipment or other aspects of the restaurant in need of repair and address or report them to the appropriate persons.

19. Train staff on all aspects of Health Code compliance and ensure daily monitoring and correction.

20. Ensure all staff are trained on how to properly report and handle guest and employee accidents.

21. Aggressively monitor labor, scheduling, and overtime to ensure maximum productivity and profit.

22. Ensure accurate ordering, receiving, invoice processing and period-end inventory of product and supplies necessary to smooth operations.

23. Oversee a daily housekeeping schedule to include storage and operational areas.

24. Observe daily conditions of all physical facility and equipment in all restaurant areas; make recommendations for corrections and improvements as needed.

Qualifications:

1. Minimum 4 years experience as a line cook at a full service restaurant or catering company.

2. Thorough knowledge of quality restaurant service.

3. Ability to lead by example and demonstrate the Fox Bros BBQ expectations of presentation, body language and verbiage.

4. Legal ability to work in the US.

5. High School Graduate, College preferred.

6. Proficiency in reading, writing and speaking English.

7. Proficiency in complex mathematical computations and reasoning.

8. Proficiency in problem solving.

9. Proficiency in Microsoft Word and Excel.

10. Ability to work a flexible workweek including nights, weekends, and holidays.

Skills:

1. Natural leadership skills. Ability to lead by example, to motivate and inspire, and to consistently maintain a positive attitude.

2. Desire and ability to maintain a cohesive team.

3. Openness to guests and coworkers.

4. Ability to work calmly and effectively under pressure.

5. Ability to assess the strengths and weaknesses of individual team members.

6. Ability to ascertain staff training needs and provide such training.

7. Ability to prioritize and organize work assignments; delegate work to staff as appropriate for time management and development.

8. Ability to take cues from staff members’ behavior and demeanor as to their level of satisfaction or happiness and to address any issues that arise in a proactive manner.

9. Ability to direct performance of kitchen staff and follow up with corrections where needed.

10. Ability to handle obstacles in a positive and professional manner, and to effectively communicate issues, along with suggested solutions, to the Chef de Cuisine.

11. Ability to anticipate levels of volume and how to adjust staffing accordingly.

12. Foresight into operational challenges and the ability to proactively address areas of concern.

13. Ability to manage tight food and paper goods inventory procedures.

14. Ability to perform menu and employee programming in POS.

15. Understanding, awareness and concern for health, safety and security and knowledge of how to prevent and report any incidents.

16. Basic knowledge of food-borne illness and how to handle claims from guests.

17. Ability to process liability claims.

18. Understanding of interview fundamentals and hiring process.

19. Ability to use the POS to pull all necessary reports and troubleshoot any issues that arise.

20. Understanding of how to monitor costs of operation and make decisions accordingly.

21. Ability to maintain discretion and confidentiality, including matters relating to guests, staff, the restaurant and the company.

22. Ability to drive EBITDA by directing the team and controlling expenditure.

23. Ability to analyze variance to budget and communicate effectively.

24. Ability to project future sales and expenses based on historical data.

25. Ability to think critically and creatively about building sales in keeping with Fox Bros BBQ philosophy and brand.