Sous Chef

Job Posting External

Job Duties

• Menu and Food Preparation / Safety Regulations - Collaborate with the Executive Chef to develop and create recipes, daily specials, and seasonal menus while monitoring local and national trends. Ensure recipes are followed while expediting dining service to ensure each dish is checked for quality, presentation, and correct temperature. Conduct pre-shift cook meetings. Prepare food and cook for the restaurant, Company customers, and catering functions. Assist in loss prevention measures, control waste, and rotate product. Follow and ensure compliance of all policies and standards.
• Restaurant Operations - Provide day-to-day supervision of Back-of-the-House (BOH) employees. Interview, hire, train, develop and retain qualified BOH employees. Develop and/or collaborate with the Executive Chef on employee schedules. Identify, address, and document individual employee performance problems according to standard operating procedures. Assign production duties to all kitchen staff. Provide proficient back up for all functions of Chef, Pastry Chef, Line Cook, Prep Cook and Dishwasher. Assist in managing cost controls and control expenditures. Procure select orders and assist with monthly inventory. 
• Miscellaneous - Perform other duties as assigned.
   

Minimum Qualifications

• 2-4 years related experience
• Associate degree (Culinary Arts)
•     Non-degree considered if 6+ years of related experience along with a high school diploma or GED
• Job may require employee to drive a company or personal vehicle; job is non-DOT regulated and an MVR is required.
• Per 8-hour shift.  Sit 8 hours and stand 0 hours.  Typical office environment (low noise level, limited exposure hot/cold temperatures, dust, fumes, and vibrations).  Regular interaction with others and performs a degree of independent work.  Physical and mental demands are akin to the majority of office positions with prolonged periods of sitting and prolonged use of a computer/keyboard.  Infrequent lifting, walking and climbing stairs.  Occasional use of office equipment (copiers, printers, etc.).
   

Preferred Qualifications

• Serve Safe Certification – Level 2 preferred or willingness to complete within 90 days
• Four to six years’ experience as a Sous Chef and/or line cook. 
• Stage cooking demonstration experience. 
• Detail oriented, patient, and conscientious. Previous supervisory/managerial experience. 
• Able to follow established procedures and processes. 
• Ability to communicate in a professional in nature. 
• Demonstrated working knowledge of cooking practices and methods. 
• Able to work weekends, evenings, and holidays.