Position Summary

The Brewpub Sous Chef is responsible for effectively managing all operations of the kitchen in his/her assigned brewpub location under limited to no supervision in the Brewpub Chef’s absence. This position is a “hands-on, multi-tasking” position, which requires working on the line during high volume periods as well as leading his/her team of direct reports. Extensive operational knowledge is necessary within this position and regular use of independent judgment is required.

Essential Functions & Duties

Guest Focus:

Periodically visits tables to create authentic relationships with our brewpub guests.

Takes initiative as needed to ensure excellence in all areas of execution.

Leadership:

Provides proper and detailed training and/or seminars for all direct reports.

Provides timely and detailed performance evaluations of direct reports.

Assists in leading monthly department meetings incorporating topics such as communication, safety and security, adherence to recipe specifications, internal policies and procedures, and various other topics as needed.

Analyzes, forecasts, schedules, and directs the work of direct reports.

Manages assigned hourly staff including maintaining proper staffing levels, approving schedule changes, making recommendations on hiring/firing/wage adjustments, approving overtime hours, providing prompt and detailed disciplinary action when necessary, and providing for meal and rest breaks.

Creates and fosters a solid working relationship with all members of the brewpub management team to create unity between the front and back of house.

Quality of Operations:

Assists the Brewpub Chef in placing product orders utilizing the established procedures, products and approved vendors.

Conducts periodic audits and inspections of the preparation and line areas to ensure recipe specifications are met; taking corrective action as needed.

Creates and fosters authentic relationships with approved vendors and ensure the accuracy of all orders placed.

Manages the dating and proper rotation of all food products training hourly team members on FIFO rotation system.

Makes recommendations to the Brewpub Chef on new and/or existing recipes streamlining efficiency and execution.

Repair and Maintenance:

Provides a safe working environment for assigned direct reports

Maintains assigned areas of the facility, ensuring equipment is in proper working order, communicating with Brewpub Chef on needed improvements/repairs, disseminating monthly safety information, and training direct reports on machinery and necessary personal protective equipment.

Company Systems, Procedures, and Policies:

Adheres to all federal, state, and local regulations and postings.

Utilizes and accurately maintains all company established forms, binders, and checklists.

Maintains open lines of communication with the GM and Brewpub Chef regarding all areas of his/her assigned Brewpub location.

Assists the Brewpub Chef when needed in conducting new hire orientation(s) for hourly kitchen staff properly completing, and ensuring the accuracy of, all new hire paperwork.

Financial Results:

Analyzes prior sales and labor data to make recommendations to the Brewpub Chef regarding the kitchen’s annual operating budget.

Provides accurate and updated inventories on assigned areas of the brewpub to the Brewpub Chef at month end.

Necessary Knowledge, Skills, and Abilities

3-4 years applicable experience within a full service, high volume restaurant in a multi-unit concept.

Associate’s degree or equivalent. Professional culinary education and/or background preferred.

Successful completion of the ServSafe training program and/or current Food Handler’s Card.

Effective communication and demonstrated leadership skills.

Proficient in MS Word, Excel, and Outlook. Experience with Aloha POS systems and GAAP practices perferred.

Must be able to work in a high-volume, fast-paced setting, prioritizing work assignments and managing multiple projects at one time.

Physical Demands

Medium work: Team member may, or may not, have a workstation or office. Time spent conducting sedentary work is less than 50%. Requires walking and/or standing for more than 50% of the workday. Lifting 50 pounds maximum with frequent lifting and/or carrying of objects weighing up to 25 pounds.

Non-slip/non-skid shoes with closed toes

Requires frequent bending and/or squatting and/or twisting

Requires frequent trips up and down stairs (location specific)

Requires prolonged standing/walking

Requires mobile dexterity for purposes of using tools, machinery, grasping

Requires pulling, pushing, moving heavy objects