Sous Chef - Gordon Ramsay

divh2Sous Chef/h2pThe Sous Chef is responsible for the direct supervision and management of all culinary employees in their outlets. They assist in ensuring adherence and integrity of SOP standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands./ph3How You Will Create the Extraordinary/h3ulliOrdering and Inventory, Expense Management/liliServicing the guest/liliMust be able to train, supervise and work with all the kitchen staffs in order to prepare, cook and present food according to restaurant standard recipes./liliProvide quality food products and meet budget requirements./liliMust set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic./liliSupervises the assigning of specific duties to employees for efficient operation of the kitchen./liliSupervise the culinary staff schedules so that proper coverage is maintained while keeping payroll costs in line./liliEnsure proper receiving, storage (including temp.-settings) and rotation of food products so as to exceed Health Department regulations./liliVerbally communicate, in a calm, positive demeanor, during the course of the function with the service staff./liliSupervise cleanup of kitchen area and proper breakdown and storage of equipment/li/ulh3What You Will Need/h3ulli3 Years Culinary Experience/lili1 Year managing 10 or more employees/liliKnowledge of Microsoft Word and Excel/liliKnowledge of Stratton Warren/AS400/liliMust be able to read and write English and Spanish./liliAbility to lift 50 lbs./liliAbility to push or pull 150 lbs./liliAbility to stand for long periods, bend, lift, and reach through shift./liliAbility to read and follow directions from set recipes./liliAbility to mix formulas accurately to ensure consistency./liliPossess a team player attitude and be flexible./liliUnderstand and have thorough knowledge of sanitation procedures./liliAbility to read and write English./liliAssumes responsibility of room in Chefs absence./liliMust have ability to establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles./liliEnsure quality food product and production through adherence to established SOP standards and guidelines./liliTeach and develop staff in a professional and effective manner./liliAssist in the maintenance of food costs, labor costs, and all other expenses within budgetary guidelines./liliEnforce all company performance standards fairly and consistently with staff, including self-adherence for example and integrity purposes./liliAssist in cooking, creating, and establishing new, innovative, and imaginative recipes./liliAbility to react and think quickly under stressful circumstances./liliParticipates in ordering, labor control, and other administrative duties as assigned./liliAbility to identify and administer disciplinary action as needed./liliEnsures cleanliness and maintenance of kitchen, storage, and surrounding areas./liliAbility to withstand high temperatures for a long duration of time./liliAbility to interact with co-workers, subordinates, and guests effectively./liliMust have comprehensive knowledge of food and products, standard recipes and preparations./liliAbility to operate all food equipment./liliAbility to set realistic goals and standards./liliMust be comfortable working 10-hour shifts or longer/liliMust work within the sanitation guidelines/liliMust be comfortable producing multiple cuisines/liliFrom $60,000 Annual Salary/liliBi-Weekly Pay Dates/liliPTO, 401(k), Medical, Dental, Vision, Life Disability Insurance/li/ulh3Job Info/h3ulliJob Identification 82067/liliJob Category Food and Beverage Culinary/liliLocations Horseshoe Baltimore/li/ul/div