Sous Chef or Kitchen Manager

Job Description

Job Description

Benefits:

• Employee discounts
• Opportunity for advancement
• Training & development
• Wellness resources

Summary of Position:
Working with Executive Chef and other culinary team members, a sous chef must possess the ability to quickly and authoritatively delegate job tasks to the staff. They must also be able to draw upon their experience as a culinary chef to work in many different roles to effectively coach and mentor cooks & prep cooks

Duties & Responsibilities:

• Assist and support the Executive Chef 
• Assist in selecting, training, supervising, disciplining and counseling staff in the kitchen
• Coordinates and participates in the tasks of cooks and other kitchen personnel to ensure efficient and quality product is consistently produced
• Assists in maintaining inventory; food and non food items necessary for kitchen operations 
• Oversee production of food operations
• Assumes 100% responsibility for quality of products served.
• Oversees and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Ensures cook portioning food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary production area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen.
• Performs other related duties as assigned by the Executive Chef 

Skills:

• Uses time efficiently and completes work in a timely manner
• Demonstrates attention to detail
• Demonstrates accuracy and thoroughness
• Demonstrates the ability to work independently 

Physical Demands and Other Requirements :

• Candidate should have a at least 3 years of Sous Chef or Kitchen Manager experience 
• Knowledge of purchasing, ordering, receiving, food cost and inventory procedures
• Working knowledge of MS Office including (Word, Excel)
• Regularly required to stand for 8 or more hours
• Regularly required to use hands
• Occasionally required to lift up to 30 pounds.
• Regularly required to bend down to floor level or reach above eye level
• Must have reliable transportation
• Must have reliable means of communication
• Must be able to communicate clearly with employees & managers