Sous Chef

ESSENTIAL JOB FUNCTIONS Ensure timely delivery of food during peak service hours. Maintain food quality and consistency during every service Uphold all food health & safety standards Workin collaboration with the front of house to ensure exceptional service. Uphold our company Core Values at all times, being a good steward of the business, treating all staff with respect, protecting our brand. Responsible for inventory control and ordering food/supplies for the restaurant to make sure nothing is 86'd or over ordered creating wastage.Maintain the proper inventory to ensure our food is fresh and the quality is high. Coordinates with Head Chef on refining of processes and procedures used in to improve productivity of team. Staff Management: Manage staff in a manner consistent withSoiree Leadership philosophy by maximizing productivity, customer service and employee satisfaction: Develop staff for elevated service standards, higher productivity, and flawless daily execution of all aspects of restaurant operations. Coach and motivate staff to foster ongoing development and help them reach their potential Ensure compliance of staff with established policies, procedures and practice Actively pursue opportunities to enhance the business acumen of staff. Lead pre-shift meetings with staff Business Management: Schedule staff in conjunction with business forecasts and predetermined budget to ensure high efficiency, labor within budget and a timely turn for guests. Perform inventory reconciliation each month. Check all incoming invoices for accuracy of weight and pricing. Equipment Operation and Maintenance: Coordinate scheduled and preventative maintenance Train Food Service personnel in safe operating procedures of all equipment, utensils, and machinery Regulatory Compliance: Ensure that all federal, state, local, and Company regulations and standards for product freshness, safety, refrigeration, sanitation and weights, and measures are met Additional duties as assigned REQUIREMENTS Bachelor's degree, Culinary Arts or Sciences preferred, with major concentration in food preparation, management, nutrition or related field OR, related culinary degree with 5 or more years of industry and culinary experience and/or equivalent combination of education and experience Experience with cooking, menu development and pricing Proficiency with automated reporting systems including, but not limited to, inventory, food cost, scheduling, time and attendance, gross margin and labor. Ability to manage in a diverse environment with focus on product consistency Ability to communicate and delegate as needed with vendors, superiors, peers and subordinates Ability to effectively manage a department, train and cross-train staff Ability to work varied hours/days as dictated by business PHYSICAL DEMANDS. While performing the duties of this position, the individual is regularly required to use hands to finger, handle or feel; reach with hands and arms; and talk or hear. The individual is required to stand for the majority of their shift and will frequently be required to walk or stoop, kneel, crouch or crawl. The individual must regularly lift and/or move up to 50 pounds and occasionally lift and/or move over 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus #J-18808-Ljbffr ROOP Chicago