Title:  Sous Chef

JOB SUMMARY

The incumbent in this position is responsible for directing the preparation and ordering of all foods during assigned shift, ensuring that all foods are of the highest quality and that all operations are efficient and effective.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintain department objectives, standards, guidelines, and budget to ensure proper management of department.
• Monitor and evaluate food purchasing, staffing, food production and food inventory to control food and labor costs and waste, ensuring adherence to budget.
• Hire, train, motivate, evaluate, and manage staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
• Inspect restaurant kitchen areas and makes decisions for necessary corrective actions to maintain company and health department standards and avoid risk for citation and bad press.
• Work with Restaurant Chef to analyze food costs and forecast business trends to make recommendations for revision of menu prices that will most appropriately meet company goals.
• Perform other related duties as may be assigned.

REQUIRED SKILLS AND ABILITIES

Must have own tools. Knowledge of and ability to prepare stocks, soups and mother sauces.

Complete understanding of all operations of the kitchen, kitchen equipment and sanitation. Demonstrated organizational skills, budgeting experience, and full understanding of financial reports. Previous supervisory experience. These skills and abilities are typically acquired through a minimum of ten years progressive experience in a multi venue operation, or through completion of culinary arts degree or recognized apprenticeship and 6 years progressive experience in a multi venue operation.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

Must have ability to:

• Perform duties and operate equipment in a working environment that is subject to varying levels of cold, heat, and noise.
• Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery.
• Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top, choppers, and knives.
• Communicate effectively with all levels of team members.
• Observe and direct actions of subordinates and to inspect any areas for which responsible.
• Read, write, speak, and understand English in order to read and develop recipes and communicate with other team members and guests.
• Review and comprehend all necessary documentation.
• Effectively and efficiently move around kitchen and restaurant areas.
• Work physical in nature and requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. These actions are also required to monitor food preparation and inspect restaurant kitchen areas.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.
• Organize and prioritize work and meet deadlines.
• Always conduct oneself in a manner that reflects a positive professional image.