Executive Sous Chef
$52kVicari Restaurant Group
Sous Chef Duties and Responsibilities
- Lead the Brigade Team on the Line During Active Service
- Anchor the stations to create and produce upscale food at high volume with proper timing, consistency and quality
- Assist with maintaining the targeted food cost percentage
- 33 % drive monies to the bottom line
- Assist with maintaining the targeted labor cost percentage
- 12.5 % drive monies to the bottom line
- Be the Leader of the Crew, never status quo
- Set the standard, lead by example
- Hire, train and develop a strong kitchen team
- Establish reviews and outline goals, monitor
- Hold staff meetings with chef daily and weekly
- Adhere to the standards and specifications set forth
- Standards:
- Order book with established par stock for all vendors
- Receiving procedures for all stock
- Order guides for all vendors with current pricing
- Weekly physical inventory (should be less than weekly purchases)
- Weekly (daily) declining food budget
- Weekly (daily) declining labor budget
- Weekly Financial Spreadsheet tracking food and labor for fiscal year
- Weekly schedule of employees based on forecast
- Daily prep sheets to maximize efficiency and minimize waste
- Sanitation guidelines and laws
- Understanding and implementation
- Working knowledge on daily basis
- Specifications:
- Highest food standards as set forth in recipes and photos
- Purchasing items to spec quality
- Proper portioning and usage
- Delivers consistency on every item every time
- Creative specials to improve bottom line
- Standards:
- Working relationships with all areas of management
- Working together for a common goal
- Respectful working relationships with all of staff
- Earn respect do not demand it
- Problem Solver
- Humble and Willing to Learn
- Handle Staff with Discipline and Rewards
- Respect for himself and his facility
- Education and development of oneself
Salary: $52,000 - $70,000 Annual
Bonus/Commission: Yes
Vacancy posted 10 days ago
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