Sous Chef

Sous Chef

The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills and leadership abilities, as well as maintain a safe and sanitary work environment. The Sous Chef is responsible for the development of new and current team members, while upholding all service standards and ensuring all food is served according to standards.

In addition, they must coach team member's performance remaining friendly and flexibleresulting in the best guest experience possible.

Specifically, the Sous Chef ensures consistent execution of BOH systems and profitability by providing and ensuring quality training, coaching and follow-through. This position is accountable for maintaining high quality food, food cost controls, labor cost controls, systems, organization, team member engagement and the guest experience.

Essential Functions

Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items.

Reads and employs math skills for following recipes. Processes requisitions for supplies. Selects, trains, and supervises kitchen staff in the proper preparation of menu items, fosters improvements where necessary.

Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Ensure proper receiving, storage (including temperature setting) and rotation of food products, so as to comply with health department regulations.

Adhere to control procedures for cost and quality.

Conducts pre-meal meetings and tests line staff (both culinary and servers) to ensure full knowledge and proper representation of menu items.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of Twigs Bistro and Martini Bar.

Assist Executive Chef in menu design and recipe specifications.

Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.

Maintain schedules for proper staffing.

Report any equipment in need of repair to General Manager for service.

Perform other duties as requested, such as VIP parties and staff meetings.

Specific Job Knowledge, Skill, and Ability

The individual must possess the following knowledge, skills, and abilities, and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.

Knowledge of menu development, insight to marketing, cost and wage control.

Knowledge of food products, standard recipes and proper preparation.

Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

Ability to read, write and speak English to comprehend and communicate job functions.

Finger/hand dexterity in order to operate food machinery.

Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis.

Ability to work in confined spaces.

Ability to supervise large staff and accomplish goals on a timely basis.

Ability to perform duties within extreme temperature ranges.

Ability to conduct meetings, menu briefings and maintain communication lines between line staff and General Manager.

Ability to stand, walk, and/or sit continuously perform essential function for an extended period of time.

Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.

Hearing and visual ability to observe and detect signs of emergency situations. Distinguish product, taste, texture, and presentation and observe preparation.

Qualification Standards

Education: Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High school education is preferred.

Experience: Minimum three (3) years full service restaurant experience required. Prior supervisory experience preferred.

Licenses or Certificates: Ability to obtain any government required licenses or certificates. For example: Local health department certification and state liquor control board certificate. CPR certification and/or first aid training preferred.

Grooming: All employees must maintain a neat, clean, and well-groomed appearance (specific standards in employee handbook)

Our mission is to create a fun and exciting restaurant to which to work, with an eclectic atmosphere. We strive our employees to feel valued and as though they are of equal importance, regardless of their role in the organization. We believe the key to success is building a team who proves a unique and gratifying dining experience, where the menu and service complement each other to achieve perfect harmony. We want to create an uplifting and inviting environment where guests become friends, and friends become patrons.