Role Purpose: The role of a sous chef at Uptown Alley multifaceted and pivotal to the smooth operation of the kitchen.

Key Responsibilities:

Strategic and Financial Management

Menu Costing and Pricing: Sous chefs may assist in calculating the cost of ingredients for menu items and determining appropriate menu pricing to ensure profitability while remaining competitive in the market.

Inventory Management: They are often involved in managing inventory levels, monitoring food costs, and minimizing waste.

Waste Reduction Initiatives: They may implement strategies to reduce food waste and improve efficiency in the kitchen, which can lead to cost savings and improved profitability.

Operational Management

Problem Solving and Decision Making: Sous chefs are adept at troubleshooting issues that arise in the kitchen, such as equipment malfunctions, ingredient shortages, or staffing challenges. They make quick and informed decisions to address problems and minimize disruptions to service.

Equipment Maintenance and Safety: They are responsible for ensuring the proper maintenance and cleanliness of kitchen equipment, such as stoves, ovens, and knives. Sous chefs enforce safety protocols to prevent accidents and injuries in the kitchen, including proper handling of hot surfaces, sharp tools, and hazardous materials.

Health and Sanitation Compliance: Sous chefs ensure that the kitchen complies with health and sanitation regulations by implementing cleaning schedules, conducting regular inspections, and training staff on food safety practices. They maintain cleanliness and hygiene standards to prevent contamination and ensure food safety.

Food Preparation and Quality Control: They oversee food preparation activities, ensuring that dishes are prepared according to recipes, quality standards, and health regulations. Sous chefs often lead by example, demonstrating proper cooking techniques and maintaining high standards of food quality.

Staff Management

Training and Development: Investing in the training and development of kitchen staff can improve productivity, reduce errors, and enhance overall kitchen performance, contributing to long-term financial success.

Performance Evaluation and Feedback: Sous chefs conduct performance evaluations for kitchen staff to assess their skills, productivity, and adherence to kitchen standards.

Customer Service

Overall, sous chefs play a crucial role in the operational management of the kitchen, overseeing all aspects of food preparation, staffing, safety, and efficiency to deliver a positive dining experience for customers.

Education & Qualifications:

Certifications in food safety and sanitation, such as ServSafe or Safe Food Handling.

2-5 years of experience working in professional kitchens, preferably in a leadership or supervisory role.

Desirable - Completing an apprenticeship or culinary training program.

Desirable - A degree or diploma in culinary arts, culinary management, or a related field.

Experience:

A lead chef should have a strong culinary background with experience working in professional kitchens.

Experience in supervising a team of cooks, sous chefs, and kitchen assistants is valuable.

Experience implementing food safety protocols, conducting inspections, and training staff on hygiene standards is essential.

Desirable - Previous experience in a high volume restaurant.

Skills & Competencies:

Advanced culinary skills, including proficiency in cooking techniques, food preparation methods, and recipe execution across various cuisines and menu styles

Kitchen Management- strong communication skills

Menu costing and pricing

Desirable - Basic financial analysis and budget management

Desirable - Familiarity with the latest culinary trends

Technological Proficiency

Intermediate skills with Microsoft office, basic payroll and HRIS platform understanding

Personal Qualities:

Self starter- driven and motivated work ethic, the ability to be resilient, the ability to be adaptable, empathy, ability the strategic thinker, collaborative, customer focused, results-driven.

Languages:

English

Desirable - Spanish

Department: Culinary Operations Location: On-Site Travel Required: No Type: Full-Time Working Pattern: Monday-Friday, Weekends, Nights, Holidays Reports To: General Manager/Head Chef Collaborates With: Management team, Administrative support Supports & Engages With: Junior Managers, FOH, BOH