Sous Chef

You must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. The sous chef will act as intermediary between the kitchen management and line staff, strong leadership and communication abilities are critical.

Reports to: Executive Chef

Planning and directing food preparation

• Responsible for managing kitchen staff to ensure food is prepared properly.
• Must monitor and ensure compliance with recipe specifications.
• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle).
• Oversee day-to-day meat station production and operations in the kitchen which includes the planning and directing of all food preparation.
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan.
• Ensure that the kitchen stations are properly organized, staffed and directed.
• Comply with and enforce sanitation regulations and safety standards.

Managing kitchen staff

• Must ensure that all kitchen staff in his area are performing at the level required by kitchen management.
• All kitchen staff HAVE to wear proper uniform, and show up to work in a crisp fresh look
• Demonstrates hands on approach to all kitchen stations by tasting products produced in the station to insure quality, presentation and consistency standards meet company standards.
• Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed.
• With a “hands on approach” assign tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.
• Responsible for complete set up, cleanliness and organization of all kitchen areas.
• Must act as a manager, team leader and motivator for the kitchen staff working closely with and maintaining good relation with all culinary team members and other departments.
• Must assist with documenting and enforcing food safety procedures and workplace safety procedures.
• In case of an employee failed to comply with rules of conduct listed on Le colonial employee handbook, Sous Chef is required to follow up with the employee and issue a documentation to record the incident.
• Sous chef should be aware of the companies rules of conduct listed on employee’s handbook
• Sous chef Must be able to assign cleaning schedules to kitchen porters and follow up till completion

Training

• Responsible for training new employees and following up with them daily to ensure they are trained properly on grill station.
• Work with Kitchen Admin to provide all necessary tools, documents, menus, training materials for new hires.
• Must lead by example, be consistent and strive to only serve the best quality product. Absolutely no short cuts!
• Maintain a positive and professional approach with coworkers and customers.
• Guide, motivate and develop employees. Reach out to Executive Chef, Director of Operations when dealing with a challenging employee.

Expediting

• Required to expedite food from the line stations and responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
• Must communicate with Main expo and other sous chefs to make sure all food on the same ticket goes out at the same time.

Quality Control

• Responsible for ensuring that food that leaves the kitchen station is of the highest quality and will make diners happy.
• Ensure that portions are correct and the food is plated in an attractive manner according to our presentation guidelines.
• Work with Receiver and Conduct quality checks of goods received, if product is not up to standards DO NOT USE IT.
• Responsible for the organization of cooler/ freezer and product rotation. The walk-in cooler must be checked daily. Follow up with Butcher and prep team to make sure all product is stored properly according to HACCP guidelines.

Financial

• Conduct food inventory every Month efficiently.
• Monitor product quality and report any product issues to Executive Chef
• Responsible for controlling and eliminating the waste of product.
• Perform other related duties as assigned or requested by Executive Chef
• Required to schedule accordingly, and monitor the labor cost
• Weekly schedules to be submitted to Executive Chef by Wednesday every week for approval
• Check employees’ attendance daily, and record/ report any tardiness to Executive chef

Qualifications:

• Minimum 2 years kitchen management in high volume restaurant
• Only candidates with South east Asian cuisine will be considered
• Must have a Servesafe manager certificate

Job Type: Full-time

Pay: $55,000.00 - $60,000.00 per year

*Employees are required to alert Manager when feeling sick, negative test before retuning