What are the responsibilities and job description for the Sous Chef position at ROOP Chicago?
ESSENTIAL JOB FUNCTIONS
Business Management:
Equipment Operation and Maintenance:
- Ensure timely delivery of food during peak service hours.
- Maintain food quality and consistency during every service
- Uphold all food health & safety standards
- Work in collaboration with the front of house to ensure exceptional service.
- Uphold our company Core Values at all times, being a good steward of the business, treating all staff with respect, protecting our brand.
- Responsible for inventory control and ordering food/supplies for the restaurant to make sure nothing is 86'd or over ordered creating wastage. Maintain the proper inventory to ensure our food is fresh and the quality is high.
- Coordinates with Head Chef on refining of processes and procedures used in to improve productivity of team.
- Manage staff in a manner consistent with Soiree Leadership philosophy by maximizing productivity, customer service and employee satisfaction:
- Develop staff for elevated service standards, higher productivity, and flawless daily execution of all aspects of restaurant operations.
- Coach and motivate staff to foster ongoing development and help them reach their potential
- Ensure compliance of staff with established policies, procedures and practice
- Actively pursue opportunities to enhance the business acumen of staff.
- Lead pre-shift meetings with staff
Business Management:
- Schedule staff in conjunction with business forecasts and predetermined budget to ensure high efficiency, labor within budget and a timely turn for guests.
- Perform inventory reconciliation each month.
- Check all incoming invoices for accuracy of weight and pricing.
Equipment Operation and Maintenance:
- Coordinate scheduled and preventative maintenance
- Train Food Service personnel in safe operating procedures of all equipment, utensils, and machinery
- Ensure that all federal, state, local, and Company regulations and standards for product freshness, safety, refrigeration, sanitation and weights, and measures are met
REQUIREMENTS
- Bachelor’s degree, Culinary Arts or Sciences preferred, with major concentration in food preparation, management, nutrition or related field OR, related culinary degree with 5 or more years of industry and culinary experience and/or equivalent combination of education and experience
- Experience with cooking, menu development and pricing
- Proficiency with automated reporting systems including, but not limited to, inventory, food cost, scheduling, time and attendance, gross margin and labor.
- Ability to manage in a diverse environment with focus on product consistency
- Ability to communicate and delegate as needed with vendors, superiors, peers and subordinates
- Ability to effectively manage a department, train and cross-train staff
- Ability to work varied hours/days as dictated by business
- While performing the duties of this position, the individual is regularly required to use hands to finger, handle or feel; reach with hands and arms; and talk or hear. The individual is required to stand for the majority of their shift and will frequently be required to walk or stoop, kneel, crouch or crawl.
- The individual must regularly lift and/or move up to 50 pounds and occasionally lift and/or move over 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus
Salary : $60,000 - $85,000