This is intended to be an overview of the responsibilities and requirements attributed to the position of Sous Chef. It is not intended to be limited to such content nor does it describe solely what occupies a given day or week.

ESSENTIAL JOB FUNCTIONS:

Assist Executive Chef to plan, direct, oversee the restaurant’s kitchen operations and kitchen staff; Assist Executive Chef to develop menus and create specialty dishes and recipes; monitor food preparation to ensure that food is prepared and presented in accordance with health and safety regulations and highest standards in the industry; Assist Executive Chef with cooking procedures and kitchen operations to enhance efficiency and guest experience within cost controls and budget.

Culinary

• Assist Executive Chef to develop recipes, menus, and determine best methods for execution.

• Assist Executive Chef to review menus and analyze recipes to determine labor and overhead costs.

• Collaborate with management to assign prices to menu items .

• Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience.

• Discuss menu planning and regular daily kitchen agenda with kitchen staff.

Training, Development, and Management of Kitchen Staff.

• Train and educate staff on food preparation and cooking methods and adjustments to be made for new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.

• Provide hands on teaching and training for kitchen staff.

• Assist Executive Chef to develop and implement strategies for improving staff performance and food quality.

• Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day.

• Assist Executive Chef to interview, manage, train, recommend disciplinary action, promotions, and raises for kitchen staff.

• Enforce restaurant uniform and grooming standards, and jewelry policy.

Manage Kitchen Operations

• Assist Executive Chef with operations of the kitchen, including compliance to health codes, food cost management, and vendor/supplier contracts.

• Follow all health and safety regulations maintain hygiene and kitchen sanitation.

• Monitor food storage, cooking methods, food preparation and timely service to ensure compliance with food safety regulations.

• Assist Executive Chef with daily tracking of invoices, revenue, and labor to meet financial targets.

• Assist Executive Chef with vendors orders, product specifications, and delivery schedules.

• Assist Executive Chef with kitchen equipment maintenance and repairs.

• Assist Executive Chef to improve work procedures and operational needs to determine best methods to improve service, performance, and safety procedures in the kitchen.

• Assist Executive Chef to manage budget and inventory, review costs of food and supplies, financial transactions to ensure that expenditures are authorized and budgeted.

• Assist Executive Chef to estimate food, liquor, wine, and other beverage consumption to determine amounts to be purchased.

Guest Relations

• Provide excellent guest service consistent with Company's core service standards and brand attributes when on the restaurant floor.

• Professionally resolve guest complaints with food or service.

Promote Restaurant Through Social Media Engagement and Digital Marketing Channels .

• Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories.

• Share the restaurant’s Facebook posts through its own channels to promote brand awareness.

• Post and engage (via “likes,” “shares,” and “comments”) with the restaurant’s social media posts.

• Actively engage with customer review sites such as Yelp.

• Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc.

• Perform all other job-related duties as requested.

Administrative and Legal

• Assist Executive Chef to ensure all permits and licenses are maintained, up to date and posted, as required by law.

• Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor.

• Monitor and take measures to minimize potential contractual, safety, and employment liability.

• Assist Executive Chef to efficiently administer human resources functions and maintain employee records in according with direction from Human Resources.

• Ensure that employees have all required certification validated (Sherriff Card, Health Card, TAM Card – Alcohol Awareness).

• Assist Executive Chef with all government agency inquiries.

QUALIFICATIONS: (INCLUDES EQUIPMENT KNOWLEDGE/USE)

• Prior experience as a Sous Chef in a high volume restaurant preferred.

• Prior kitchen management experience.

• High school diploma or equivalent.

• Must possess a Food Handler Safety Training Card.

• Knowledge of food health and safety regulations.

• Knowledge of menu and resource planning for high end restaurants.

• Knowledge of seasonal ingredients and recipes.

• Knowledge of flavor conformity and palatability of dishes.

• Excellent customer service skills and strong interpersonal skills to deal effectively with all business contacts.

• Ability to effectively communicate in English, both verbally and in writing.

• Ability to manage kitchen operations and supervise staff.

• Ability to maintain a positive and enthusiastic disposition and create a collaborative and respectful work environment for all team members.

• Ability to work varied shifts, including weekends and holidays as needed.

• Ability to interpret a profit and loss statement.

• Ability to stay focused and make quick decisions while working under a fast paced and time pressured environment.

• Ability to maintain a clean and professional appearance at all times.

• Ability to navigate various surfaces and tight spaces in a restaurant environment.

• Possess the physical and mental stamina to work for extended periods of time.

• Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs.

• Physically able to walk without assistance on various surfaces for an extended period of time.