Sous Chef

Sous Chef Position

This is Big-Time Smalltown BBQ. It begins and ends in the backlot, with a green hickory smoker that's on a constant low-temp tear with an assortment of meats. It's a ritual that starts with a careful rub and ends only when we think its time to pull the meat from the bath of smoke we surround it with. Pork butt. Brisket. Spare ribs. Back ribs. Whole birds and chicken wings alike. And bacon. Lots of bacon. Slow cooked bacon ready to be cut in from thick slabs into magical planks. Thank you pig, for all you do for us. It is a menu that's rustic in its delivery and refined in its care. And it's crafted with hickory on the smoke side and apple and cherry wood on the pizza side. These aren't conveyor belt byproducts these bear little resemblance to the frozen disks of surplus cheese that have come to pass for pizza today. No, Pizza Coco pies are fired in a 800 degree inferno until the cheese caramelizes and the ingredients bake into something incredible. No two pies are the same. It's the kind of oven, the kind of crafted pie, that can take two or three of your favorite toppings and deliver them a thousand different ways. Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!

Position Summary

A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures.

Essential Duties and Responsibilities

• Training new employees on kitchen procedures
• Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
• Acquisition, orientation, training, supervision and development of kitchen staff.
• Monitoring all kitchen equipment and supplies
• Handling customer issues as they arise
• Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
• Documenting any inventory concerns and assisting with counts as assigned
• Motivating colleagues to maintain the Joint's standards of excellence and ensure adherence to recipes and policies
• Maintaining sanitation, health, and safety standards in work areas
• Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
• Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
• Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality
• Acting as a backup to Front of House Manager, as needed

Minimum Qualifications (Knowledge, Skills, and Abilities)

• 2-4 years restaurant experience preferred

• 2-4 years food preparation experience preferred

• 1+ year management experience preferred

• Ability to handle stress under pressure

• Ability to lead and manage a team

• Basic math and calculation skills

• Work well with others

• Positive attitude

• Current certifications as required by state and local laws

• Understanding of food safety and sanitation rules

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high.