AM Sous Chef

AM Sous Chef Job Description

The Sous Chef works in accordance with the Executive Chef to ensure overall food quality, consistency and service for the kitchen operations. Early mornings and weekends are required $19 to $20 per hour

Duties and Responsibilities:

• Coordinates work of kitchen associates engaged in preparing food items to ensure adherence to recipes and quality standards. Ensures aces are in places.
• Assists Executive Chef with on-going training and professional development for kitchen associates.
• Effectively communicates with Kitchen Staff, Executive Chef and management team to create a working environment that promotes company values and encourages operational excellence.

Inventory Control

• Assist in placing orders with vendors for company approved food items and supplies.
• Receives and inspects purchased kitchen goods and oversees proper rotation of all food items and supplies.
• Oversees the proper storage of food items and supplies, organization and cleanliness in all kitchen storage areas, including coolers, freezers, dry storage spaces and basement prep kitchen.
• Assist in performing monthly inventory process.

Operational Excellence

• Ensures daily opening duties are completed and meet our high company standards.
• Coordinates special events menus with Executive Chef and oversees special events planning and execution for the culinary team.
• Communicates necessary maintenance requests, ensuring all equipment is in proper working order.
• Enforces a clean as you go mentality, and ensures compliance with all health, safety and sanitation guidelines.
• Maintains the ability to work all kitchen stations, including Expeditor: capable of performing all functions to meet our high quality standards.
• Assist when required with food preparation for other food & beverage outlets.
• Performs other duties as assigned

Required Experience:

• Knowledge of general kitchen production policies and procedures
• Knowledge of Health and Safety polices/procedures local, state and federal
• Ability to verbally communicate with others in order to take direction, execute tasks as directed and lead/coach others
• Strong interpersonal and team-oriented skills
• Ability to work independently with minimal supervision
• Strong organizational and time management skills required
• Ability to read, write and verbally communicate in English

Minimum Qualifications:

• High school diploma and 2-3 years of related kitchen experience. Also, obtain a Serve Safe Certification.

Benefits:

• Health insurance after 30 days of employment
• 40 Hours of PTO after 90 Days
• 80 Hours of Vacation Time after 1 year
• 40 Hours of Sick Time after 1 year