What are the responsibilities and job description for the Sous chef position at Improper Pig?
Description
The Head Chef is an organized and energetic individual with a passion for preparing delicious food and providing an excellent guest experience. The Head Chef hires and develops kitchen team members; maintains food and labor costs; and manages local health guidelines.
Requirements
- State Issued Driver’s License and Reliable Transportation
- Background Check
- ServeSafe Certification (upon completion of training)
Compensation
$55K-$60K with bonus eligibility
Benefits (Medical, Dental, Vision, PTO, 401K with company match, cell phone reimbursement)
50% off meal on duty and 20% off duty
5 vacation days (after 1 year of employment)
Qualifications
- 3 to 5 years managing teams in high volume meal preparation and execution
- Has commercial kitchen knowledge and understands recipe measurements
- Has the ability to train and coach teams
- Is an effective listener and communicator
- Is a learner and is coachable
- Is creative and takes Initiative
- Is willing to lift and carry up to 20 lbs
- Has physical stamina for minimum 10 hour shift
Role Responsibilities
- Has the ability to perform all BOH roles
- Prepares food items to spec and manages the execution of breakfast, lunch, and dinner shifts ensuring ticket times meet or exceed our standards
- Orders, receives, inspects, and properly stores food using the FIFO system
- Maintains all order guides, prep lists, monthly inventory count sheet and performs monthly inventory count
- Coordinates and executes daily duties for kitchen team members including prep and par levels, stocking stations, health inspection checklist, safety, sanitation, line check/food quality check, catering, and kitchen team management
- Contributes to financial success based on meeting or exceeding food cost budgets
- Handles food invoicing and accuracy
- Plans and executes monthly food features
- Interviews and participates in BOH new hire process
- Creates and maintains weekly/training schedules ensuring staffing levels are adequate and within budget
- Conducts bi-annual reviews of kitchen team members
- Manages partnerships with various restaurant vendors
- Maintains equipment and communicates with GM/AOD/OD about facility repairs and needs
- Facilitates relationships across FOH and BOH teams
- Participates in ongoing restaurant training
- Participates in scheduled restaurant events
OUR MISSION:
To spread our love and passion for what we do one meal, one laughter, one experience, and one neighborhood at a time. Our main focus is to bring people together in a comfortable environment, to relax and have a good time, while providing unforgettable customer service.
Salary : $42,000 - $52,000