The Hot Behind You Hospitality Management Group is the parent company of six thriving concepts in the heart of the Silicon Valley. Our company creates environments that foster personal growth & experience through hospitality.

The Hot Behind You Hospitality Management Group is passionate about our community & the people in it. Concepts created by owners Angelique & Jim Stump have all of the design elements that they love. They love color, life, and love. Food, wine, booze, art, theater, dance, and music are their passions. They bring their enthusiasm for professional but unpretentious service to the south bay. Their goal is to create a regular out of everyone.

The Sous Chef is responsible for maintaining consistency in food quality and execution according to the Executive Chef, Jim Stump. The Sous Chef will maintain company systems and standard operating procedures. The Sous Chef has the human resource, financial and administrative responsibilities as they pertain to his/her direct reports. In addition, she/he is also responsible for working closely with executive chef to assure standards are being met in all other aspects of the commissary operation. Must be capable of fulfilling all areas of executive chef’s responsibilities in his/her absence. Must work closely with executive chef in promoting company’s culture, mission and philosophy.

Responsibilities:

Adhere to all service standards and procedures as outlined for each position

Act as lead trainer for kitchen staff or supervise training of all new kitchen staff entering the restaurant

Ensure proper set up and break down of cooking stations

Ensure that sanitation standards as set forth by THBY, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

Ensure proper maintenance of all reach ins and walk ins according to Santa Clara Valley Health Department Standards and company Standards

Maintain Clean kitchen and prep areas

Maintain safety standards to ensure staff works safely in the restaurant and kitchen

Clean and Maintain kitchen equipment according to company standards

Report any kitchen equipment maintenance issue to owner or Executive Chef – You may need to contact approved vendor for service

Create recipes for all menu items (All recipes will be the property of The Hot Behind You Hospitality Management Group)

Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.

Supervise staff when making recipes to ensure quality and consistency

Monitor quality and consistency of menu items and inventory

Purchase quality products in line with company budget

Seek approval from Executive Chef to purchase new ingredients not listed on inventory

Manage inventory by keeping inventory reports current with products in house and changing counting units and cost

Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.

Create, monitor, and post weekly schedule. Schedule should be posted 2 weeks in advance. Hotschedules must be used to create weekly schedule. A physical paper copy must be posted where employees can view the schedule inside the restaurant. (IF APPLICABLE)

Control labor and operating expenses (kitchen labor 18% based on kitchen labor to food sales) through effective scheduling, budgeting, purchasing decisions, (food cost must be maintained at 27% or below) and inventory control

Manage daily staffing ensuring proper staffing for anticipated service, note tardiness in Hotschedules, phase staffing and communicate changes, prevent overtime, etc.

Ensure that all kitchen staff employees are taking their 30-minute unpaid meal period

Note & Report any service failures, customer or staff issues to in Hotschedules

Note & Report any safety hazards

Guide employees according to employee manual

Hire and terminate employees in accordance with the employee manual

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen’s food production area to ensure that established cultural and core standards are met

Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction

Work harmoniously and professionally with co-workers and supervisors

Qualifications:

At least 21 years old or older

Able to stand for long periods of time

Strong sense of urgency and proficient at multitasking

3+ years of Sous Chef experience preferred; not required

Ability to fluently read, write and speak English

Benefits/Perks

30% - 50% discounts on all food

Full health benefits for employees who work 30 hours a week on average

Complete our short application today!