Senior Sous Chef

ROLES AND RESPONSIBILITIES:Establishes a daily plan of action for their shift.Writes a master prep list for prep team and ensures proper and efficient completion.Inspects daily set up of all stations including stock levels, a thorough line check , cleanliness, equipment functionality, etc.Collects daily inventory to place transfers for products. Ensure all transfers from the previous day are stocked and properly put away.Provides low or 86’d products to FOH manager for pre-shift.Attends pre-shift and speaks to specials and new menu items ensuring service staff has all necessary information to properly sell the dishes.Runs service through leading and directing the team. Places final garnishes and quality checks dishes before handing to expo.Reviews the event BEO’s for the day, communicates them to the team, and ensures both product quality and team readiness to execute each event.Support any position in the kitchen when needed.Ensure proper health and safety protocols are always in place and utilized.Completes a manager log at the end of each shift that consists of all pertinent information from the day.Inspect employee timecards for accuracy and make the necessary adjustments as needed.Delegates daily cleaning tasks and inspects for completion to ensure proper standards are met.Handles all returned food items from guests with the expo and makes the necessary adjustments. Follows up with appropriate staff members on any errors.Knowledge of the POS system including ability to input low counts or 86 items.Creates a daily special when applicable.Holds staff accountable to uniform standard and attendance.Assists Executive Chef in hiring and training new staff members.Handles staff concerns and issues, elevating to the Executive Chef and General Manager when necessary.High level communication between all other Sous’ and Executive Chef throughout shift.Always represent the restaurant in a professional manner, fostering positive relationships with colleagues and guests.Encourages an environment of learning and growth.REQUIREMENTS:EDUCATION:Culinary arts degree preferred.Must know how to efficiently type on a computer.Must be able to speak, read, write, and understand the primary language(s) of the work location.Thorough knowledge of Microsoft Office.Current Food Handlers card.EXPERIENCE:Three or more years’ experience in a similar position.High level understanding of kitchen operations.Ability to work flexible hours, including evenings, weekends, and holidays.Team-oriented with strong communication skills.Knowledge and ability of conflict resolution. #J-18808-Ljbffr SOUTHWEST WINE & SPIRITS LLC