Jr Sous Chef

Junior Sous Chef - South City Kitchen Midtown

The Jr. Sous Chef is a supervisory role with specific areas of responsibility and accountability and coordinates and supervises work of non-exempt kitchen staff. This position requires a commitment to quality and consistency, strong leadership skills, and the ability to communicate and work well with others. The individual filling this role must be reliable, creative, and consistent in both daily work ethic and production. South City Kitchen Vinings is open for Dinner Monday through Friday, and serves both Brunch and Dinner on the weekend.

Accountabilities:

Financial

Responsible for maximizing utilization of all product and controlling waste through the consistent use of all waste tracking tools, efficient product storage, usage, yield and rotation methods.

Actively seek to improve productivity and reduce hourly labor expense

Assist chefs with inventory management, including physical counts, as directed

Management

Use and execution of established FGR SOP's (line checks, closing checklists, waste sheets, and weekly cleaning).

Assist with supervision of prep cooks, line cooks, and dish staff

Supervise beginning shift set-up

Supervise ending shift breakdown, including shift closing once signed off by EC

Oversee dishwashers and assign cleaning projects

Ensure the follow up and execution of all daily and weekly cleaning projects.

Serve as Lead Trainer for all BOH hourly employees

Expected to have honest, open communication with staff, managers and owners.

Sets exemplary standard of self-accountability and timeliness/punctuality.

FOH and BOH Operations

Uphold stringent standards of food quality, food handling practices, culinary technique and sanitation.

Consistently monitors and proactively manages workplace safety and back door security.

Knowledge of and ability to set-up, work, and break-down all line positions

Work all line positions with proficiency and consistency

Complete prep for all line positions to quality standards and expectations, as required

Complete general prep for restaurant as directed by the EC and Sous Chef.

Help maintain appropriate par levels of prepped items by delegating and overseeing prep to ensure list completion daily

Assist Chefs with daily line checks and periodic quality checks

Assist with fabrication of proteins as directed by Chefs

Supervise beginning of shift set-up

Supervise ending of shift, taking a leadership role in shift break down and closing duties

Assist with receiving / rotation / storage of product

Ensures consistent adherence to recipe specifications

Monitor and assist with line, prep kitchen, and walk-in cleanliness and organization, communicating all issues to the appropriate sous or EC

Expo lunch or dinner shifts, once signed off by EC

Assist Chefs with special menu production and execution

Responsible for staff meals as directed

Human Resources

Is responsible for executing and following up on BOH training program with chef.

Is responsible for assisting in the supervision of opening, closing and duration duties and daily cleaning projects.

Lead by example, exhibiting the highest standards in relation to FGR policies, procedures, standards and FGR Values.

Follow all standards, policies and practices outlined by EC

Encourage exceptional productivity and hold hourly staff accountable through consistent feedback, setting examples and providing direction

These lists of job duties and responsibilities are not intended to be construed as an exhaustive list of all job duties performed by the personnel so classified. Management reserves the right to revise or amend duties at any time.

Knowledge, Skills and Abilities

Expediting

Receiving

Ability to teach, train, and demonstrate cooking techniques

Ability to make soups, stocks, and sauces

Supervisory skills

Informed, confident communication skills

Ability to work all stations at all times

Knowledge of all recipes at all times

Appropriate staff and guest interactions

Consistent culinary technique

Ability to season and taste

Proficient knife skills

Conflict resolution skills

Physical Requirements:

Constant standing and walking

Occasional stooping, kneeling and crawling

Frequent ascending or descending of ladders, stairs and/or ramps

Must be able to stand and exert well-paced mobility for up to 8 hours per shift

Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists

Must be able to lift up to 15 lbs on a regular and continuing basis

Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc

Must be able to listen and speak, for both guest and team member interaction

Constant use of POS/Computer systems

Ability to work days, nights, weekends and holidays

Requires manual dexterity to use and operate all necessary equipment

Full-Time/Part-Time

Full-Time

EOE STATEMENT

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Reports to: the Restaurant Executive Chef (EC)

Fifth Group Restaurants