Sous Chef

The Sous Chef’s main functions are to oversee the overall BOH operation of the restaurant including staffing, educate and motivate staff in all aspects of the culinary department; creating and maintain menus and recipes, performance management, purchasing and ordering, employee relations, conflict resolution, training programs, inventory management, and manage suppliers and vendors. In addition, it is the Sous Chef’s responsibility to drive sales, control costs and labor, perform and direct daily BOH operations of the restaurant as well as ensuring the highest-level quality of food and service are delivered to each guest.DUTIES AND RESPONSIBILITIESThe primary duties and responsibilities include, but are not limited to the following:Perform all operational functions as a BOH Manager including opening, mid, and closing dutiesEnsures that all products served meet the established specifications and standardsCreate and maintain all menus and recipes used in the restaurantAssist in the development of menus and food items including featuresManage all planning and directing food preparation in the kitchenManage inventory, orders, and direct dealings with PurveyorsResolve problems that arise in the kitchen and seek solutions in a timely mannerResponsible for financial success and meeting required budgetsProperly train staff to use tools and equipment as well as policies and proceduresOrganize all areas of the kitchen, maintain deliveries and cleanliness of areasAdhere to standard “zoning” proceduresResponsible for enforcing strict health and hygiene standardsResponsible for enforcing and maintaining HAACP standards throughout the BOHSafely and efficiently use kitchen tools and equipmentExpediting during servicePerform a pre-shift line check to ensure quality of all itemsPerform a daily walk through inventory to prioritize product utilizationEnsure the culinary department are staffed and conduct initial interviews as neededProvide support and develop the culinary team such as improving one’s job knowledge, providing clear expectations and overall performance (Succession Planning, Performance Improvement Plans, Performance Evaluations)Promote teamwork and interact with employees in a fair and professional mannerCreate labor/work schedules to ensure fairness and monitor overtimeGuide and direct employees and management in proper service guidelinesCoach, develop, and discipline employees through the development of action plansObserve and identify performance issues and correct in a timely fashion; provide feedback immediatelyBe hands on, involved in, and have the ability to perform all BOH positions including but not limited to all Management positions, Line Cook, Prep Cook, and DishwasherFollow-up with employees to ensure tasks are completedConstantly strive to increase revenue through training of staff, development of new ideas and concepts, upselling techniquesSeek ways to improve operational procedures including systems, training courses, policies and proceduresMaintain knowledge and practice the company’s mission and vision, policies and procedures, and employee handbookWork alongside with all departments: Accounting, Culinary, Human Resources, Membership, Concierge, Events, ServiceAssure compliance with and uphold applicable policies and requirements of federal and labor lawsEnsures that the Occupational Safety and health Act, local health and safety codes as well as the company safety and security policies are being adhered toCreate and maintain a positive, safe and healthy work environmentParticipate and communicate in conflict resolutionProficiency in the use of all software’s, equipment, and anything related to the operation of the BOH including Point of Sale System, FusionPrepBe a role model and lead by example in terms of professionalism, positive attitude, taking initiative, work ethic, work performance, etc.The Sous Chef role is not limited to the position title or job description, lateral service in any area is expected when needed and where can be contributed to the success of 1000 NorthTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education/Experience: High School or General Education Degree (GED) required; Culinary Degree Preferred, 5-10 years related managerial experience and/or training; or equivalent combination of education and experienceLanguage Ability: Ability to read, analyze, comprehend, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.Math Ability: Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.Reasoning Ability: Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.Technological Skills: To perform this job successfully, an individual should have knowledge of computer software including POS, Microsoft Office, Outlook, Reservations SystemManagerial Responsibilities: Manages subordinate supervisors who supervise an average of 50+ employees in the Kitchen and Dining Room. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is occasionally exposed to toxic or caustic chemicals.The noise level in the work environment is usually moderate.Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee is occasionally required to sit. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include peripheral vision and ability to adjust focus.EQUAL OPPORTUNITY STATEMENT:Decisions and criteria governing the employment relationship with all employees at 1000 North are made in a non-discriminatory manner, without regard to race, color, creed, religion, national origin, sex, marital status, pregnancy, disability, sexual orientation, gender expression, veteran status, age, FMLA status, or any other factor determined to be unlawful by federal, state or local statutes. #J-18808-Ljbffr 1000 North Llc