Sous Chef

Job Description

Job Description

Responsible for all kitchen functions as directed by the Executive Chef, including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high-volume restaurant setting.

Annual Base Salary + Bonus Opportunities

Paid Time Off (PTO)

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Tuition Reimbursement

Career Growth Opportunities

Retirement Plan

Employee Rewards Program

oPromote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.

oMonitor sanitation practices to ensure that employees follow standards and regulations.

oResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

oCheck the quality of raw or cooked food products to ensure that standards are met.

oCheck and maintain proper food holding and refrigeration temperature control points.

oControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

oSupervise or coordinate activities of cooks or workers engaged in food preparation.

oEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.

oInspect supplies, equipment, or work areas to ensure conformance to established standards.

oEnsure that deliveries are performed in accordance with the restaurants receiving policies and procedures.

oDetermine production schedules and staff requirements necessary to ensure timely delivery of services.

oCheck the quantity and quality of received products.

oOversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.

oPrepare and cook foods of all types, either on a regular basis or for special guests or functions.

oOversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

oCollaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.

oEnsure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.

oPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

oAttend all scheduled employee meetings and offers suggestions for improvement.

oMake employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

oPlan, direct, or supervise the food preparation or cooking activities of the restaurant.

oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.

oFill-in for fellow employees where needed to ensure guest service standards and efficient operations.

oEstimate amounts and costs of required supplies, such as food and ingredients.

oInstruct the FOH and BOH in the preparation, cooking, garnishing, or presentation of food.

oWork with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.

oSchedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

oDemonstrate new cooking techniques or equipment to staff.

o1-2 years of back of house management preferred

oAt least 6 months of experience in a similar capacity

oAbility to perform basic math calculations

oProficient in using Microsoft Office

oAble to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week

oServSafe Certification or plan to receive one within 3 months

oAble to communicate effectively with managers, kitchen and dining room personnel, and guests

oAble to reach, bend, stoop, carry and frequently lift up to 50 pounds

oAble to work in a hot and humid environment for long periods of time (standing over grills and heat lamps)

oAble to work in a standing position for long periods of time (up to 9 hours)

oMust be eligible to work in the United States