Title:  Sous Chef-Ex

JOB SUMMARY

The Sous Chef is responsible for the successful operation of Oliver’s Chophouse and Bourbon Bar back of house staff in the absence of the Executive Chef. The Sous Chef contributes to the success of the Food & Beverage department by directing and guiding the restaurant operations to ensure a positive guest experience while ensuring company profitability.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Successful management of all areas within Oliver’s Chophouse and Bourbon Bar Back of House.
• Responsible for overseeing the efficient management of the kitchen stewards, line cooks, prep cooks, and lead cooks.
• Responsible for the development of Back of House Team Members, including conducting interviews, and participating in the selection, hiring, coaching, retention and termination process.
• Reviews staffing levels to maintain budgeted levels of employment, delegates’ authority, and assigns duties to all Back of House F&B Team Members, as necessary.
• Responsible for the enforcement of company policies, procedures, safety, and health regulations.
• Ensures food items are prepared according to company standards of quality and within specified time lines.
• Assists Executive Chef in monitoring food costs, ordering and maintaining overall cleanliness of the kitchen and equipment, overtime, staff motivation and training of new employees.
• Assists with establishing maintenance schedules in conjunction with manufacturer’s instructions for all kitchen equipment.
• Assists with the development of annual budgets and business plans and works with the F&B Team to achieve department and organizational results.
• Coordinates with staff to plan menu ideas and pricing.
• Maintain food storage, receiving, rotating, and stocking to ensure essential F.I.F.O. practices.
• Maintains a cooperative relationship with property management and vendors to ensure goals and expectations are achieved.

STANDARDS OF PERFORMANCE

• Management abilities demonstrated in managing the operation effectiveness.
• Maintaining interpersonal working relationships among all personnel and support departments.
• Willingness to assume overall responsibility relative to the performance of the department, work flexible hours and handle high pressure deadlines.
• Creative problem solving and resolution management.
• Sense of urgency to tasks and goals as directed.
• Oral and written communication skills.

EDUCATION AND EXPERIENCE

• Minimum five years of experience in Food & Beverage operations, including culinary, preferred.
• At least two years of managing personnel experience required.
• A valid food safety certification – i.e. ServSafe
• Able to obtain a valid Racing License and any applicable health certifications.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the Team Member is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The Team Member may be required to lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. The noise level in the work environment is usually moderate to loud. The Team Member is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.