Sous Chef

Principal Responsibilities / Position Purpose The Sous Chef is responsible for ensuring that the food served always meets or exceeds standards of excellence at all times. The Kitchen Supervisor is the example of the standards at all times, whether it is cleanliness, productivity, organization, or food quality. The Sous Chef is also responsible for the speed and accuracy of the team, demonstrating leadership in order to motivate others. EXAMPLE OF DUTIES ESSENTIAL FUNCTIONS Manage food quality standards by consistently monitoring the temperature of hot food as well as ensuring that our cold food is stored according to standards Responsible for food safety Report needed service or repairs of any and all equipment to the Maintenance Department Develop and cross train all team members Ensure a sense of urgency from all kitchen team members at all times Ensure cleanliness Manage the day-to-day operation Identify and solve real problems Manage inventory rotation and product storage Effectively lead the development of others, including work relationships, with emphasis on an exceptional work environment for all employees Delegate daily tasks and hold the team accountable for those tasks A thorough knowledge of our recipes and food preparation procedures in order to effectively manage the standards with kitchen team members Responsible for ordering food, chemicals, supplies Develop a mutual respect among team members to ensure success and excellence Personal attention to training of all team members as they are hired Competence in and execution of all labor laws and food safety laws Maintain overall organization in the back of the restaurant Updates job knowledge by participating in staff training opportunities. This list is not exhaustive and job functions are subject to change to accommodate changing business needs. PHYSICAL REQUIREMENTS Near Vision Constant Far Vision Constant Hearing Constant Talking Frequent Walking Constant Standing Constant Reaching Frequent Computer Use Frequent Grasping Frequent Crouching, Bending, Stooping Frequent Lifting/Carrying up to 30 lbs Occasional Pushing/Pulling Occasional Sitting Occasional Climbing Stairs Occasional SAFETY REQUIREMENTS OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: Safety goggles when walking through the Production area Employees will be trained in the proper use and care of assigned PPE. Funky Buddha Brewery provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly to your Manager. ORGANIZATIONAL RELATIONSHIPS No positions directly report to this position. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Proven cooking experience Excellent understanding of various cooking methods, ingredients, equipment, and procedures Accuracy and speed in executing assigned tasks Works well with others Understands teamwork Strong knowledge of restaurant operations and service procedures. Possess basic math skills, possess the ability to handle money and operate a cash register and POS system. Be able to work in a standing position for long periods of time (up to 8 hours). Be able to reach, bend, stoop and occasionally lift up to 25 pounds. Punctual and regular, reliable attendance. Honesty and Integrity. Basic computer skills and knowledge. Ability to work quickly, problem solve and think on your feet while maintaining poise in a fast-paced environment. Ability to talk to others to convey information effectively. Positive, infectious attitude and sense of humor. Personable, kind, and customer service oriented. Passion for the service industry, desire to be part of a team and work hard, high level of self-awareness and long-term view of success. Prior restaurant experience Able to Use Touch-Sensitive POS System Able to lift up to 30lbs Must be at least 21 years old 2-3 years of experience Understanding of various cooking methods, ingredients, equipment and procedures Familiar with industry’s best practices Working knowledge of various computer software programs (MS Office, Google Docs, POS) POS experience QUALIFICATION STANDARDS EDUCATION High School diploma preferred. EXPERIENCE Prior cash handling experience required. Restaurant experience preferred. LICENSES OR CERTIFICATES No special licenses or certificates required. GROOMING All employees must maintain a neat, clean and well-groomed appearance. OTHER Additional language ability preferred. #J-18808-Ljbffr