SOUS CHEF

POSITION SUMMARYProvide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Chef with allaspects of the kitchen operations and management of the culinary team. Assume all duties and responsibilities of the Chef inhis/her absence. The Sous Chef is responsible to perform duties of all kitchen positions when necessary.ESSENTIAL FUNCTIONSReasonable Accommodations StatementTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonableaccommodations may be made to enable qualified individuals with disabilities to perform the essential functions.Essential Functions Statement(s)Support the Chef in the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correctany issues with inventory, systems, and staffing. Conduct disciplinary meetings, providing action steps and coachingopportunities.Assist the Chef in creating the kitchen budget (including capital improvements) and annual business plan; support theexecution of the restaurant business plan through completion of assigned action steps.Assist the Chef with kitchen succession planning with and recommendations for training and development.Assist the Chef with all food, kitchen supply, equipment costs and inventories.Input inventory counts, new items, recipes, and review inventory reports.Responsible for supporting, meeting, and maintaining, budgeted food costs; assist with preparation of food costreports.Assist in the development of menu items based on palatability, nutritional value, portion size, presentation, restaurantconcept, and cost.Assist Chef/Chef de Cuisine in planning and completing of quarterly food tastings to review execution of currentmenu items and to share new menu ideas.Review menu items and analyze recipes to assist the Chef in determining labor and overhead costs, and assigningprices to menu items.Assist the Chef with researching all food and kitchen supply vendors to ensure HCR standards of quality are met,while supporting the business plan and budget.Work with the Chef to create the budget for kitchen capital improvements, and assist in overseeing all aspects of thoseimprovements including facility and equipment.Support the Chef in managing all aspects of kitchen organization, cleanliness, and maintenance, utilizing in-housemaintenance staff and outside maintenance contractors.Assist the Chef with kitchen equipment repairs and maintenance. Assist in overseeing all aspects of facility andequipment improvements.Work with the Chef on special events, coordinating with event organizers on menus/food items, necessaryequipment/supplies, and budget. Coordinate with restaurant management on event planning and staffing.Participate in the hiring process by completing interviews, making hiring recommendations, and assisting the Chef inmaking job offers as approved.Support the Chef in the management of all kitchen staff focusing on morale, training opportunities, advancement, andrecommending necessary employment actions. Conduct meetings of disciplinary action and coaching opportunities.Assist the Chef in meeting the budgeted labor percentage while upholding HCR standards for quality.Ensure compliance with state, federal, and HCR food handling requirements and standards. Ensure all health and firedepartment regulations are followed.Strive continuously to improve your craft.Be an ambassador of your restaurant and its brand in the community.Oversee and approve training and development of kitchen staff. Ensure new employees are trained by certifiedtrainers who have received 90% or above on HCR Online and are identified as such on Hot Schedules.Assist in completion of all BOH employee 60 day and annual reviews; communicate any employee feedback asneeded.Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent correctiveaction for any and all violations of company policies, rules, and procedures. Ensure terminations are conducted withHR approval and indicate a clear documentation when an employee is terminated for poor performance.Ensure BOH employees are recognized on a fair and consistent basis to acknowledge those who performexceptionallyAssist to ensure HCR Online information and tests are up to date and all BOH employees have completed andpassed their assigned courses/exams before they are scheduled solo shifts.Oversee and approve training and development of kitchen staff. Ensure new employees are trained by certifiedtrainers who have received 90% or above on HCR Online and are identified as such on Hot Schedules.Ensure product is stored at the correct temperatures and the recipe books are up to date with current menu items,portions, and ingredients.Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that PMIX counts are recorded accuratelydaily.Ensure MSDS file is on hand and accessible for all staff.Arrange for BOH employees to participate in craft workshops at least twice per audit period.Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling andattendance. Regular attendance is an essential function of this job.POSITION QUALIFICATIONSCompetency Statement(s)Customer Oriented - Ability to take care of the customers needs while following company procedures.Working Under Pressure - Ability to complete assigned tasks under stressful situations.Safety - Ability to work safely by following all safety policies and procedures.Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs aremet.Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively.Goal Oriented - Ability to focus on a goal and obtain a pre-determined result.Conflict Resolution - Ability to deal with others in an antagonistic situation.Coaching and Development - Ability to provide guidance and feedback to help others strengthen specificknowledge/skill areas.Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generatedtickets.Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance ofthe task.Neat & Well Groomed - Neat & Well GroomedSKILLS & ABILITIESExperience: 4 years cooking experience Prior experience as a HCR Sous Chef or Chef de Cuisine preferred, orprior external Chef experienceComputer Skills: Microsoft Excel, Word, OutlookCertifications &Licenses:Graduate of an accredited culinary school.Job offer contingent upon completion of background screening (any matters related to amanagement position may be considered in an employment decision).Other Requirements: Must have knife set.PHYSICAL DEMANDSN (Not Applicable) Activity is not applicable to this position.O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day)F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day)Physical Demands Lift/CarryStand CWalk CManually Manipulate OReach Outward C11-20 lbs C21-50 lbs FPush/PullReach Above Shoulder FClimb OSquat or Kneel OBend FGrasp CSpeak C13-25 lbs C26-40 lbs FOther Physical RequirementsVision (Near, Distance, Color, Peripheral, Depth)Sense of Sound - Hear verbal requests by guests, coworkers, and managersSense of SmellSense of TasteSense of TouchAbility to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt when lifting over 25lbs, safety gloveWORK ENVIRONMENTFast paced, high-energy, moderately noisy environment containing multiple personality types. Can become hot,crowded, and can become high-pressure. #J-18808-Ljbffr Handcrafted Restaurants