The Sous Chef is responsible for acquisitions, presentation, cooking, serving and tastefulness of all restaurant food items. You will need to have a detailed understanding of the restaurant operations and line operation with a positive attitude, being highly motivated and organized. Experience with menu development will be necessary to be effective in this position.
Reports to
The Restaurant Sous Chef reports directly to the Restaurant Chef.
Job Responsibilities:
-
Has vast knowledge or experience with costing
- Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews
-
Responsible for training all incoming restaurant kitchen employees
-
Responsible to assist in employee evaluations
-
Will provide write ups and coaching for staff members
-
Menu research and development
-
Assists Restaurant Chef in restaurant menu development and banquet menu.
- Can coordinate the work of cooks and other kitchen staff to assure that food preparation is within budget cost goals
-
Constantly reviewing the organization and cleanliness of the kitchen
-
Must have the ability to place orders
-
Conduct monthly inventories
-
Review all service times with the Restaurant Chef and Restaurant Manager
-
Works on special projects as directed by the Restaurant Chef
-
Ensure that the ovens, stoves, and equipment in the kitchen are running properly, if any maintenance issues are found, they must be reported and followed through to completion with the maintenance staff
-
Extensive knowledge of waste management
-
Must have a complete and full knowledge of all recipes and plating for TABLE twelvefifty
-
Will ensure that line cooks are cooking and serving food to specification or higher
-
Will prep and cook on line as necessary
-
Must be on line or at the expo window at peak service times
-
11 am to 1 pm
-
5 pm to 8 pm
-
Leads by example
-
Will ensure line is ready for service
-
Will ensure the line is properly staffed in the absence of the Restaurant Chef
-
Must be heavily involved in and committed to working safely
-
Must be able to meet minimum quality and quantity production standards as set by senior management
-
Must meet the minimum physical standards; ability to lift 50 pounds and carry 25 pound and stand for 6-8 hours per day
-
Must maintain a current valid driver’s license
-
Must maintain a good driving record
Job Qualifications:
-
2-3 -years experience in a similar position
-
Food Safe certification
-
First Aid (Level One)
-
Culinary Training an asset
-
Extensive knowledge of global cuisine
-
Detailed knowledge of allergens
-
Knife skills
-
Cooking techniques
Job Skills + Competencies:
-
High level of communication
-
Time management
-
Creativity and innovation
-
Active listening
-
Goal-setting
-
Decision-making
-
Adaptability
Working Conditions:
-
Days, evenings, + weekends
-
Must be available to work holidays when needed
-
Pushing, pulling, lifting, moving etc. of equipment
-
Long hours on your feet
