Sous Chef- Dickie Brennan & Co. Dickie Brennan & Co, New Orleans, LA, USA

ESSENTIAL FUNCTIONS

Food Knowledge – the Sous Chef must have thorough knowledge and respect for all products, ensuring creation of quality specials and menus that best serve all restaurant objectives. The Sous Chef will: React to purchaser’s needs – specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost Maintain flexibility with the menu to provide for guests’ special requests Be responsible for quality, cost effective family meal, ensuring timely preparation Contribute to menu development, and be responsible for execution and feasibility of these menus Handle and process food in a safe and sanitary manner Be able to accommodate guests with food allergies Cooking Knowledge and Skill – the Sous Chef must demonstrate superior cooking knowledge and skill to execute his culinary responsibilities effectively, and to properly supervise and develop cooks: Self development – has satisfactorily completed all objectives in the following areas: cooking skills, soups, stocks, and sauces, butchering, food knowledge, maintenance, administrative, financial Accountable (with the Chef) for maintaining the integrity of cooking standards Continue to show enthusiasm, interest and personal development Profit – the Sous Chef shares in the responsibility of making the restaurant financially successful. He/She must strive to optimize product and labor dollars without compromising quality. Working smart i.e. through flexing labor, cleanliness and organization, is essential: Food Work with Purchaser: Build menu around local product availability, quality, and cost of products; seek daily input from purchaser as to items that should be utilized; cost all specials with purchaser prior to implementing them on the menu using the new menu checklist Take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc. Minimize waste by: ensuring only what’s needed is prepared and fired; keeping a close eye on changes in reservation and party numbers; following proper procedures; recording all waste and developing methods of decreasing it Labor Cost: schedule according to budget parameters; schedule shift coverage carefully; adjust daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor; manage overtime daily People – The Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills. The Sous Chef must: Recognize his support role as it applies to the Chef and other Sous Chef Demonstrate leadership skills which allow him/her to manage and maintain standards in the kitchen during the Chef’s absence Ensure development of prep cooks to make cost effective quality family meal Supervise the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts Participate in the selection of cooks through recruiting, interviewing, and reference checks Supervise trainers to ensure that all training guidelines are followed and training objectives met Personally communicate with trainees on a daily basis concerning quality and progress of training, and to solicit and provide feedback Perform role of trainer in absence of qualified trainer Use Hire system daily to look for cooks

REQUIREMENTS

High school diploma. Some college and/or college degree preferred. Minimum of 3 years of experience in a progressive culinary role, preferably in a high-volume and/or fine dining restaurant. ServSafe certification required (can be received in-house). Ability to read and write in English with excellent verbal, interpersonal and communication skills. Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy. Internet skills include proficiency in Microsoft Office programs, especially Excel and Outlook, and ability to learn industry specific accounting software and information gathering. Ability to work in a team-oriented, fast-paced environment with a customer service orientation. Strong managerial skills and able to successfully prioritize and manage multiple responsibilities. Must be able to get along with co-workers and manage subordinates as a team. Be flexible and eager to learn new things while thinking analytically and creatively. Ability to manage confidential business, customer and employee information with tact and discretion. Must respond calmly and make rational decisions when handling business related issues in a fast paced environment. Maintain a strong professional presence and present a well‑groomed appearance. Work is performed in a restaurant with varied temperatures. Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull; may occasionally lift, push, pull or move items weighing up to 50 pounds; manual dexterity is essential; must possess finger dexterity to use restaurant and office equipment adeptly. Must be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule as necessary to manage and operate the restaurant effectively. Must adhere to the established appearance, hygiene, and dress code guidelines; ability to adhere to and comply with all rules and regulations of the company. We are an Equal Opportunity Employer and Drug‑free Workplace. Dickie Brennan & Company participates in E‑Verify, a federal program verifying each employee’s right to work in the United States. #J-18808-Ljbffr The New Orleans Tribune