Sous Chef

POSITION STATUS: FULL TIME YEAR ROUND  

BENEFITS ELIGIBILITY:
  • Health Benefits
  • Dental and Vision Benefits
  • Long Term and Short Term Disability
  • 401k Plan
  • Paid Time Off
  • Life Insurance
  • Company Sponsored Wellness Program 

PAY RATE:  Salary starting 45k based on experience.

Job Purpose:  

The  Sous Chef will be responsible for all operations, Second only to the Executive chef, supervision, training and development of all line staff, food quality and consistency control, shift line checks, daily line-ups with staff, as well as working with the Executive Chef on menu development.

The Sous Chef role will be expected to:

·  Prepare food to order according to recipe, procedures, quality and speed levels. 
·  Supervise kitchen personnel under the direction of the Chef. 
·  In the absence of the Chef is responsible for supervision of all kitchen personnel.
 
 Sous Chef Essential Duties

·  Exhibit working knowledge of food cost, best practices (line checks), and purchasing, i.e. produce, seafood, etc. 
·  Supervise kitchen personnel under the direction of the chef.
·  Ensure food items are prepared according to our standards of quality, consistency and time lines.
·  Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
·  Meet all health department standards for safe food handling.
·  Operate equipment safely determined by position and OSHA regulations.
·  Purchase various food products as par levels dictate.
·  Maintain food storage, receiving, rotating & stocking as par levels dictate.
·  Exhibit working knowledge of scheduling.

Job Responsibilities: 

 | 1. | To assist the Executive chef in any way possible
 | 2. | Accountability for purchases   
 | 3. | Assists and files all purchase orders   
 | 4. | Development of staff from line cook to dishwasher   
 | 5. | Assists in the Checkbook operation of the restaurant 
 | 6. | Run the brigade and lead by example 
 | 7. | Create dinner specials and execute all special events with the executive chef 
 | 8. | Perform other duties as assigned.


Job Qualifications: 

 | Education | High School degree/diploma or equivalent additional experience.

 | Experience | 2 or more years experience in Culinary.  (Also list specific knowledge/skills.)

Management Activities: 

 | Interview, select and train employees  

 | Set and adjust their rates of pay and hours of work

 | Direct the work of employees

 | Appraise employees productivity and efficiency for the purpose of recommending promotions or other changes       in status

 | Handle employee complaints

 | Discipline employees

 | Plan the work

 | Determine the techniques to be used

 | Apportion the work among employees

 | Determine the type of materials, supplies, machinery, equipment or tools to be used or merchandise to be                  bought, stocked and sold

 | Control the flow and distribution of materials or merchandise and supplies

 | Provide for the safety and security of the employees or the property

 | Plan and control the budget

 | Monitor or implement legal compliance measures

 | Customarily and regularly direct the work of at least 2 or more full- time or their equivalent (1 full-time at 40 and 2  half-time at 20 hours each , are equivalent to 2 full-time employees)

  |Authority to hire or fire other employees, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other employees are given particular weight.

Physical Requirements:


 | Identify and distinguish colors
 | Stand for long periods of time
 | Walk extended distances
 | Lift/carry 6-25 lbs.
 | Lift/carry 26-50 lbs.
 | Lift/carry over 50 lbs.
 | Reach hands and arms in any direction
 | Kneel and/or stoop repeatedly





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