Sous Chef

The Sous Chef is a leadership role within Cru Hospitality Group (CHG) that serves as a point person and role model for all other Back of House team members. The Sous Chef fulfills any duties assigned to her/him by the management team in a professional manner. They also provide technical and teamwork guidance to kitchen team members and assist in the training of new team members. The role of Sous Chef is one that can elevate the experience offered by the entire operation. Primary responsibilities are to (1) supervise daily back of house restaurant operations, including food prep, cooking, stocking, inventory, and safety procedures, (2) execute the vision of the menu as directed by CHG & the Chef, (3) provide proper and continuous training to all line staff members and modeling proper skills as well as behavior, (4) manage the entire kitchen staff and guide them to deliver quality food in a timely manner. The personality and success of the kitchen and the location as a whole are directly related to the role of Sous Chef. A strong Sous Chef will exhibit the following characteristics. Strong knowledge of & skills in cooking, food handling, food preparation, kitchen maintenance Strong knowledge of food, culinary terms, and the restaurant industry Exhibit sincere hospitality and teamwork Be intuitive as to where help is needed Be a Coach and a Teacher Be the Example This role reports to the Head Chef and General Manager of the location. AREAS OF RESPONSIBILITY Assists the Head Chef in all food service operations and daily kitchen operations, including serving as Expeditor. Provides direction to kitchen staff, ensuring execution of all employee duties. Ensures compliance with all health and fire department regulations. Assists in the implementation and management of kitchen and restaurant policies and procedures Maintains a clean and organized station at all times. Keeps station stocked and supplied. Participates in daily and monthly inventory process. Together with Head Chef, uses in-house systems to order and receive food and supplies. Participates in menu evolution. Supervises opening and closing tasks. Holds staff accountable. Coaches, teaches, and motivates fellow team members in cooking and kitchen skills as well as the proper preparation of Cru menu items. Ensures products are stored at the correct temperature. Ensures recipes are up to date with current menu items, portions, and ingredients. Ensures use of prep sheets and makes sure they are up to date. Upholds all recipe and service standards. Communicates all 86’d items to staff and management. Has daily counts ready before service. Coordinates and communicates with runners and front of house staff to ensure proper service. Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions. Attend kitchen meetings as set forth by your Head Chef. Attend weekly management meetings as set forth by your General Manager. Professional handling of the Coworker Relationship: includes BOH and FOH staff Monitors labor costs to attain budgeted goals Anticipates, identifies, and corrects any issues with inventory, systems, and staffing Continues to learn and educate themselves on food, cooking, and industry trends Participates in the hiring process for kitchen staff Maintains the highest quality, consistent product standards. Demonstrates great hospitality by example Ensure all Cru Cellars standards are upheld or exceeded OTHER Operates as a member of a team, helping others and requesting helps as needed. Further duties not currently detailed here may be added at the discretion of the Head Chef and General Manager #J-18808-Ljbffr Bouzy