Junior Sous Chef

Junior Sous Chef The Jr. Sous Chef is a supervisory role with specific areas of responsibility and accountability and coordinates and supervises work of non-exempt kitchen staff. This position requires a commitment to quality and consistency, strong leadership skills, and the ability to communicate and work well with others. The individual filling this role must be reliable, creative, and consistent in both daily work ethic and production. Financial

• Responsible for maximizing utilization of all product and controlling waste through the consistent use of all waste tracking tools, efficient product storage, usage, yield and rotation methods.
• Actively seek to improve productivity and reduce hourly labor expense
• Assist chefs with inventory management, including physical counts, as directed

Management

• Use and execution of established FGR SOP’s (line checks, closing checklists, waste sheets, and weekly cleaning).
• Assist with supervision of prep cooks, line cooks, and dish staff
• Supervise beginning shift set-up
• Supervise ending shift breakdown, including shift closing once signed off by EC
• Oversee dishwashers and assign cleaning projects
• Ensure the Follow up and execution of all daily and weekly cleaning projects.
• Serve as Lead Trainer for all BOH hourly employees
• Expected to have honest, open communication with staff, managers and owners.
• Sets exemplary standard of self-accountability and timeliness/ punctuality.

FOH and BOH Operations

• Uphold stringent standards of food quality, food handling practices, culinary technique and sanitation.
• Consistently monitors and proactively manages workplace safety and back door security.
• Knowledge of and ability to set-up, work, and break-down all line positions
• Work all line positions with proficiency and consistency
• Complete prep for all line positions to quality standards and expectations, as required
• Complete general prep for restaurant as directed by the EC and Sous Chef.
• Help maintain appropriate par levels of prepped items by delegating and overseeing prep to ensure list completion daily—combined/merged this one
• Assist Chefs with daily line checks and periodic quality checks
• Assist with fabrication of proteins as directed by Chefs
• Supervise beginning of shift set-up
• Supervise ending of shift, taking a leadership role in shift break down and closing duties
• Assist with receiving / rotation / storage of product
• Ensures consistent adherence to recipe specifications
• Monitor and assist with line, prep kitchen, and walk-in cleanliness and organization, communicating all issues to the appropriate sous or EC
• Expo lunch or dinner shifts, once signed off by EC
• Assist Chefs with special menu production and execution
• Responsible for staff meals as directed

Human Resources

• Is responsible for executing and following up on BOH training program with chef.
• Is responsible for assisting in the supervision of opening, closing and duration duties and daily cleaning projects.
• Lead by example, exhibiting the highest standards in relation to FGR policies, procedures, standards and FGR Values.
• Follow all standards, policies and practices outlined by EC
• Encourage exceptional productivity and hold hourly staff accountable through consistent feedback, setting examples and providing direction

These lists of job duties and responsibilities are not intended to be construed as an exhaustive list of all job duties performed by the personnel so classified. Management reserves the right to revise or amend duties at any time. Knowledge, Skills and Abilities

• Expediting
• Receiving
• Ability to teach, train, and demonstrate cooking techniques
• Ability to make soups, stocks, and sauces
• Supervisory skills
• Informed, confident communication skills
• Ability to work all stations at all times
• Knowledge of all recipes at all times
• Appropriate staff and guest interactions
• Consistent culinary technique
• Ability to season and taste
• Proficient knife skills
• Conflict resolution skills

Physical Requirements:

• Constant standing and walking
• Occasional stooping, kneeling and crawling
• Frequent ascending or descending of ladders, stairs and/or ramps
• Must be able to stand and exert well-paced mobility for up to 8 hours per shift
• Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
• Must be able to lift up to 15 lbs on a regular and continuing basis
• Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc
• Must be able to listen and speak, for both guest and team member interaction
• Constant use of POS/Computer systems
• Ability to work days, nights, weekends and holidays
• Requires manual dexterity to use and operate all necessary equipment

Reports to: the Restaurant Executive Chef (EC) Fifth Group Restaurants