Sous Chef

Sous Chef, Salaried Position $62-70k

Full-Time, On-Site, Various Shifts

Responsibilities

• Operate a financially profitable food and beverage business operation.
• Grow the business by using innovative sales and marketing concepts.
• Make complex decisions – decision quality, problem solving.
• Complete work through others – delegation, develop direct reports, confront direct reports.
• Coordinate operations between departments.
• Teach/coach and document employees who fail to meet standards to maintain a high-quality workforce.
• Maintain a low employee turnover rate and high morale.
• Review and comprehending recipes and other necessary documentation.
• Inspect the quality of all food items.
• Responsible for cleanliness of the supervised areas and sanitation standards as defined by the Health Department guidelines.
• Supervise kitchen employees.
• Conduct performance evaluations of direct reports and assist in analyzing the development of staff.
• Ensure the standards are upheld, food looks great and is cooked properly, the portions are correct, and is cooked and served quickly.
• Hire, train, motivate, evaluate, and supervise staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Monitor food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget.
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
• Assist in developing menu changes to ensure variety and food quality.
• Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
• Assist the Chef in other kitchen areas on a relief basis as necessary.
• Support staff development and advancement along well-defined career paths.
• Serve as a culinary coach developing, implementing, and executing learning and development programs for all kitchen employees to drive continuous improvement and employee retention.
• All other duties as assigned.

Education & Experience Requirements

• Associate degree (A.A.) or equivalent from a two (2) year college or technical school; and/or two (2) years of experience in the hospitality industry with some management experience preferred.
• Culinary experience in multi-functional organizations that offer a variety of menu options (banquets, unique menu offerings, large group functions, small private functions).
• Proven track record of managerial success in a fast-paced environment by possessing the experience, ability, and knowledge to move the business forward financially while focusing on human capital.
• Strong leadership behaviors coupled with the technical skillset to drive the business toward success.
• Adherence to health/safety, food safety and alcohol consumption regulations.
• Professional experience working with inventory systems, purchasing/receiving and food/beverage vendors.

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