Sous Chef

Assistant Kitchen Manager

This position requires a skilled culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance, while enjoying a friendly and enjoyable work environment.

The Assistant Kitchen Manager is responsible for assisting the Kitchen Manager in 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 and cost control, sanitation, and cleanliness. One must be willing to collaborate and train others in a solid team environment alongside the Kitchen Manager.

Qualifications for Assistant Kitchen Manager:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, saut' pastry cook and expediter.
• At least 2 years' experience in a lead chef role.
• Must be Serv-Safe certified.
• Must be able to communicate clearly with managers, kitchen, banquet and FOH staff and guests.
• Work a minimum of 40 hours per week.
• Experience in managing a team, while identifying and developing employees for future leadership roles.
• Some experience in facilitating and effectively executing training of kitchen staff.
• Understanding of managing inventory, costs of goods, and overall control of financials
• Ability to work days, evenings, weekends, and holidays.

Desired Characteristics

• Highly motivated with high integrity
• Leadership, creativity, and financial management skills
• Be able to prioritize, manage time, and multi-task
• Strong problem-solving capabilities
• Self-motivated and mature
• Strong communication and organizational skills
• Attention to detail
• Strong ability to work in a diverse team environment
• Ability to work in a fast paced constantly changing environment
• Ability to think on your feet

Duties and Responsibilities

Culinary Experience/Food Preparation:

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation.
• Assist Kitchen Manager in establishing portion sizes and prepare standard recipe cards for any menu items and specials.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Check and maintain proper food holding and refrigeration temperature control points.
• Comply with nutrition and sanitation regulations.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen at all times.
• Assist with forecast all food consumption for restaurant and banquet events, purchase orders, scheduling and staffing needs.
• Assist with developing outside catering menu options
• Establish and standardize presentation techniques and quality standards

Team Development:

• Coach, teach, develop and inspire the culinary team to provide unforgettable food experiences.
• Provide orientation of company and department rules, policies and procedures, and oversee training of new kitchen employees.
• Be knowledgeable of restaurant policies to report to the Kitchen Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils, cleanliness and sanitation practices.
• Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials.
• Promote a fun and positive family-style work environment.

Operations/Safety Management:

• Assist with preparing all required paperwork, including forms, and P&L reports in an organized and timely manner.
• 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.
• Ensure that all products are ordered according to pre-determined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. In the event that the Kitchen Manager is not here the Assistant Kitchen Manager would be responsible
• Assures all processes and procedures are standardized, documented and included in all training programs. Manuals, videos, and checklists would be included as appropriate
• Fill in where needed to ensure guest service standards and efficient operations.

Executive Management:

• Maintain open dialogue with Kitchen Manager, Culinary Operations Manager and General Manager, be open to suggestions and feedback, and adjust as needed.
• Work closely with the Kitchen Manager and assist in building sales and to assist maximize financial success for the restaurant, catering and banquet events; ability to develop strategies that enhance revenue and control expense.
• Perform all administrative duties with accuracy and timeliness.

Benefits:

• Competitive compensation package
• Medical, Vision and Dental insurance options
• Paid time off
• Company dining program
• Clear path for growth and career advancement
• Excellent opportunity with growing brand

Environmental/Physical Requirements:

• Essential duties require long periods of standing up to 10 hours at a time and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more.
• The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives and slippery floors that need managed