Sous Chef

Sous Chef Position

Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy.

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality's core values of delivering excellence, embrace originality, act with integrity and celebrate community are the essential ingredients for our success.

As the Sous Chef of the restaurant you are responsible for all kitchen operations, including food, financial, and back of house team members. The Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards. Work closely with the front of house staff to ensure an exceptional guest experience.

The overall role of the sous chef at Acme is to:

• Support the chef in running all back of house aspects of the restaurant
• Assist in overall sales and profitability and exceed budgeted financial benchmarks
• Be a dynamic leader and role model of the restaurant
• Maintain a level of professionalism that proudly reflects the Acme brand
• Maintain a positive and respectful work environment at all times
• Support chef in hiring qualified team members who reflect our brand
• Lead, train, motivate and mentor all team members
• Maintain cleanliness, safety, and organization of the kitchen
• Set the tone for the staff every shift for service
• Follow all Acme systems and policies
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies

Specific job responsibilities and tasks include:

• Financials: review weekly ops statement with management team, meet and exceed sales goals, control of back of house labor percentage, meet food cost target, comp review and accountability, ensure proper coding and scanning of all food and paper good invoices in accordance with chart of accounts, monthly pmix evaluation
• Food quality and menu planning: maintain core recipes, make sure the highest quality food is prepared per the exact recipe specifications at all times, assist in creating and costing recipes for daily specials, maintain recipe books and ensure accessibility to team members in Google Drive, routinely taste food items to insure consistency and conformance to recipes and standards of appearance, ensure every plate leaving kitchen is properly executed, seasoned and visibly appealing, constantly taste food for quality and consistency, ensure food plating is consistent with food module, ensure portion control
• Kitchen management: as sous chef you are responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all back of house stations.
• Purchases, inventory and pricing: coordinate all back of house purchases with proper systems and checklists, maintain accurate and appropriate food inventory levels, control food costs by maintaining prep sheets, storage and waste log procedures, conduct monthly food inventories, ensure weekly food prices are being updated on inventory sheets, ensure we are purchasing from approved vendors, review weekly price sheets from vendors and approve invoices, hold vendors accountable for the highest standards of quality and pricing
• Daily operations: ensure orders are properly checked in for quality, accuracy and missing items, ensure all deliveries are stored to health department requirements, coordinate all daily prep needs with proper system and checklists, responsible for following the shellfish procedure of the company, ensure all proper holding and cooling procedures are in place, ensure we are 100% health department compliant, maintain a clean and organized kitchen, ensure back of house team maintain and execute proper par levels, ensure daily line checks are conducted with management team for taste, temperature and accuracy, use daily kitchen checklists, forms and CTUIT manager log to communicate with management team, work with front of house managers to execute menu changes, specials and price changes, communicate back of house issues that may affect service and inform front of house team of any shortages in a timely manner
• Staff and scheduling: as sous chef, you will assist the executive chef in staffing all back of house positions of the restaurant.
• Training/initial & ongoing: as training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side by side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.
• State of the restaurant: the aesthetic and overall cleanliness and condition of the restaurant is an essential part of Acme experience.
• Store operations: our day-to-day systems are designed to make everyone's job easier and the restaurant more efficient.
• Hospitality and floor presence: in addition to service, guests return when they enjoy food. As sous chef, we encourage you to get to know our guests and participate in the culture of Acme.
• Human resources: the sous chef will consistently hold team members accountable to the rules and standards of Acme restaurants. Never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team.
• Reporting structure: the sous chef reports to the chef.
• Supervisory responsibilities: the sous chef oversees and manages all back of house team members.
• Travel requirements: the sous chef may be asked to travel periodically.

Requirements:

• Culinary degree preferred
• 2-4 years in related positions
• Advanced knowledge of food professional principles and practices.
• Excellent knowledge of back of house systems.
• Excellent communication skills.

Job status: non-exempt

Important notice: this job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Based on business needs or guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.