Sous Chef

Title Sous Chef Reports To Executive Chef Department Food & Beverage Summary Assist the Executive Chef in ensuring that all kitchen staff are trained in proper cooking techniques and sanitation guidelines per Corporate policies to deliver an exceptional guest experience. Responsibilities Assist the Executive Chef in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook, are being met or exceeded. Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day. Assist Executive Chef in training the culinary team in proper cooking techniques, adhere to defined company recipes and understand sanitation guidelines in order to deliver an exceptional guest experience. Oversee restaurant orders and maintain efficient POS transactions for food and retail items. Participate in all necessary training related to the understanding and reporting of the COGS spreadsheet, weekly data sheets, and health safety logs. Follow the Cook training checklist to ensure accuracy when training others. Assist with all activities related to receiving, stocking, and rotating orders, and oversee inventory levels in grab‑and‑go/deli items. Adhere to all policies regarding waste. Assist the Executive Chef with general maintenance items such as food waste, recycling and maintaining cleanliness of common areas. Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances. Obtain ServSafe or Food Handler Certification in accordance with F&B company policy and/or state law. Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards. Understand Company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas. Adherence to Duties Checklist and other duties as assigned. Position Requirements Experience in using cutting tools, cookware and bakeware. Knowledge of various cooking procedures and methods. Ability to follow all sanitation procedures. Must be self‑motivated with the ability to perform with the highest professional and ethical standards. Must respond well to a changing work environment and be able to perform at the highest level with minimal supervision. Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations. Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions. Must demonstrate effective written and verbal communication skills. Intermediate computer skills with Microsoft Office and familiarity with POS system functionality. Excellent customer service and people skills. Majority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people, and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally. Knowledge and Experience Not specified beyond position requirements. Education High school diploma or equivalent. Experience Minimum 3 years F&B experience. Certifications ServeSafe certification required. #J-18808-Ljbffr