Sous Chef

Sous Chef Leadership The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements.In the Executive Chef’s absence, the Sous Chef is directly responsible for all kitchen operations. The Sous Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include: Working with the Executive Chef to create a cohesive team within the kitchen. Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team. Maintaining a positive “win-win” attitude Working vigorouslyto improve the restaurant through the use of quality management systems. Demonstrating support for all decisions made by the management team. Projecting a united management front to the staff. Building the Business and Guest Base Working closely with the Executive Chef to build food sales through the delivery of consistent, high quality products. Operating the kitchen with a guest-satisfaction mentality. Making decisions based on what is best for the guest. Solving problems so that each guest will want to return. Quality of Operations Ensuring strict adherence to our standards for food quality, through the use of proper Routines. Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. Paying attention to details. Maintaining high standards in all areas of safety, security and sanitation. Ensuring all Health Department regulations are enforced at all times. Cost Management and Profitability Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs. Assisting the Executive Chef in: Monitoring daily labor reports & managing employees to their scheduled hours. Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift by shift basis. Placing accurate orders to vendors based on the chef’s ordering system. Assisting in generating accurate inventory counts on a regular basis. Purchasing Monitoring quality and managing prime and local vendors accordingly. Assisting the Executive Chef in placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives. Proper receiving, rotation, storage and handling of all food products. Production Taking a hands-on approach and being directly involved in daily production. Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor. Personnel Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations. Recruiting & Hiring Assist in hiring a crew of quality kitchen employees. #J-18808-Ljbffr