Sous Chef

Job Summary Responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Activities & Responsibilities Promote, work, and act in a manner consistent with the mission of the Waterway. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Estimate amounts and costs of required supplies, such as food and ingredients. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Order or requisition food, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants. Coordinate planning, budgeting, or purchasing for all the food operations. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Meet with sales representatives to negotiate prices or order supplies. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Provide orientation of company and department rules, policies and procedures to new kitchen employees. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. Demonstrate new cooking techniques or equipment to staff. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. Fill‑in for fellow employees where needed to ensure guest service standards and efficient operations. Tools & Technology Commercial use blenders, choppers, cubers, dicers, grinders, processors, and/or slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ovens, pizza ovens, ranges, rotisseries, roasting machinery, steamers, and/or toasters, coffee grinders, coffee or iced tea makers, cotton candy machines or accessories, cutlery, dishwashers, dough machines, food warmers, measuring cups, mixers, popcorn machines, scales, woks Ice dispensers, machines or accessories Domestic knives (knives, filet knives, utility knives) Food safety labeling systems Fire extinguishers Cash registers, Point‑of‑sale terminals, POS software, and workstations. Personal computers, tablets, smart phones and/or handheld devices. Software: Menu planning software, inventory management software, recipe cost control, accounting, analytical or scientific software, calendar and scheduling, communications server, database user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point‑of‑sale, presentation, spreadsheet software, time accounting, word processing, and web applications. Personal Competencies Maintains a high customer awareness by approaching your job with the customers always in mind. Is financially aware of costs involved in the operations and is responsible to control costs. Is motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. Is adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day‑to‑day responsibilities. Maintains high level of teamwork by showing cooperation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. Ensures that the quantity of work is sufficiently productive under the normal business levels. Additional Duties Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately. Performs other job‑related duties as directed. Education, Experience and Skill Requirements Must possess excellent communication, organizational and negotiation skills. Must have the ability to handle and prioritize multiple tasks simultaneously with frequent interruptions. Must be able to work independently with minimum supervision. Must be able to maintain confidentiality. Must be able to work well under pressure. Must be able to work with a variety of people. Must be proficient in the use of Microsoft Word, Excel and Outlook. Working Conditions Environment applicable for the job: Heat, Cold, Noisy, Odors, Outdoors, Dust/Fumes, Chemicals, Humidity Requirements and Activities: Bending/Pushing/Pulling – Sometimes 0‑29% Climbing Ladders – Not Applicable Climbing Stairs – Sometimes 0‑29% Collating/Filing – Sometimes 0‑29% Color Recognition – Sometimes 0‑29% Dialing – Sometimes 0‑29% Digging – Not Applicable Hearing – Constantly 60% Lifting/Carrying 25lbs. – Sometimes 0‑29% Lifting/Carrying 50lbs. – Not Applicable Lifting/Carrying 75lbs. or – Not Applicable Listening – Constantly 60% Manual Dexterity – Constantly 60% Reading – Sometimes 0‑29% Sitting – Sometimes 0‑29% Speaking – Constantly 60% Standing – Constantly 60% Stretching – Sometimes 0‑29% Sustained Mental Application – Frequently 30‑50% Sustained Visual Application – Constantly 60% Threading – Not Applicable Using a Keyboard – Constantly 60% Vehicle Operation – Not Applicable Vision – Constantly 60% Walking – Constantly 60% Writing – Constantly 60% #J-18808-Ljbffr Waterway Cafe, Inc.