Sous Chef

Description

Essential Functions and Duties

Brew Pub Operations

• -Responsible for maintaining all operations standards during their shift including ticket times, sanitation, plate presentation and food safety
• -Diligently ensures that we are always serving safe food
• -Updates and reads the manager log every shift
• -Ensures the sanitation, maintenance and organization of the kitchen, dish room, down stairs pantry, walk-in coolers and the upstairs kitchen
• -Assist with planned events and promotions in conjunction with other restaurant managers and Events staff
• -Assists in establishing pars and ensures we carry a responsible amount of product
• -Collaborates with team on menu offerings
• -Assists in creating and rolling out daily specials
• -Provide and maintain a safe and secure working environment

Training & Coaching

• -Assists in hiring, training, development and discipline of the kitchen staff
• -Teach and coach team members throughout the shift on standards, quality and creativity
• -Conducts quarterly check-ins and annual reviews with the BOH staff
• -Conducts interviews for kitchen staff
• -Assists in conducting department meetings to revisit policies and procedures and connect with the staff
• -Participates in daily Q-Times with FOH and BOH staff

Reporting & Controls

• -Participates in the weekly manager meeting as needed
• -Accurately completes paperwork pertaining to labor and necessary documentation for accounting
• -Audits labor at the end of each shift to make sure everyone is properly clocked in and out
• -Conducts monthly inventory of all food items
• -Receives and inspect incoming orders
• -Responsible for keeping waste at a minimum and keeping food costs in line
• -Inspects the entire kitchen at the end of each shift to insure sanitation levels are being met
• -Other duties and tasks as assigned

Qualifications

Education

Associates degree (or equivalent) in related field preferred

Work Experience

Minimum three to five years of experience in the restaurant/hospitality industry, preferably with from-scratch cuisine

Required Qualifications

• Servesafe manager certification
• Prior management experience preferred
• Ability to lead a team
• Ability to manage multiple tasks and projects
• Dedication to ensuring excellent service and to seeing issues through to resolution
• Strong problem-solving skills
• Willingness to work flexible hours including nights and weekends

Preferred Qualifications

• Understands and utilizes Appreciative Inquiry
• Understands Lean principles with a focus on processes
• Strong knowledge of the Craft Beer industry