Sous Chef

Responsible for supervising the culinary department, to include assisting with hiring and scheduling of staff; preparation and cooking of food; and training and coaching staff on the production and preparation of menu items.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Cooks, prepares and/or directs staff on the preparation process per the approved recipes and procedures.
• Participates in pre-shift.
• Knowledgeable in all stations.
• Expedites service and oversees the flow of orders.
• Assists in purchasing, preparation, and delivery of all food and non-food items while controlling/managing security and storage of purchased inventories.

• Assist with recruiting, hiring, and onboarding.
• Responsible for trash, compost, and recycling stations.
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets.
• Completes all other duties as assigned.

MINIMUM REQUIREMENTS

• 2-3 years of related supervisory or management experience in a high volume, high energy, food and beverage environment.
• Exceptional knowledge of food preparation.
• Working knowledge of food cost, purchasing and kitchen equipment operations.
• Working knowledge of Microsoft Office software and food costing systems.
• Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, and employment.
• While performing the duties of this job, the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use kitchen station tools and equipment; and communicate with employees and management.
• The employee must move up to 50 pounds frequently.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

PREFERRED SKILLS & QUALIFICATIONS

• Certified Food Protection Manager (CFPM) or ability to obtain within 30 days of hire.