Sous Chef

Sous Chef

The Sous Chef prepares and/or directs the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

The essential functions include, but are not limited to the following:

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to Mecha specifications or request
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed
• Motivates team to create a productive and positive work environment.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Maintains a DOH score of 95 or better
• Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation
• Completing food temperature checks before service
• Performing other work-related duties as assigned Including working the line, doing prep, and executing quality control

Prior experience in related food service positions required

Ability to follow written and oral instructions and procedures

Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment

Ability to work in high-stress environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or listen. The employee frequently is required to use hands or finger, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Employees are regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).

Compensation: Salary ($65,000.00 - $70,000.00)

Leadership

Team Motivation

Attention to Detail

Time Management

Problem Solving

Adaptability

Organizational Skills

Quality Control