Sous Chef

Position: Senior Sous Chef

FLSA Classification: Administrative Employee, Exempt

General Description of Work

With delegated authority, reporting to the General Manager, the Executive Chef, and the Chef de Cuisine, the Senior Sous Chef is responsible for… 

Essential Function:

• Manage and run production lines while coaching and developing lead team associates.
• Assist the Chef de Cuisine on food Cost of Goods (COGs)
• Conduct pre-service walk-through ensuring Banquet / Event is ready to be served. 
• Oversee quality and consistency of all food items during service and special events.
• Maintain an organized, clean, and efficiently running kitchen at all times. 
• Closely monitor inventory and ensure that all products are ordered according to predetermined product specifications and all products are received in correct unit count and condition 
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor’s cost objectives are met.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Fill in where needed to ensure guest service standards and efficient operations.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. 
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: 

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• A minimum of 3 year of experience in management.
• At least 2 years’ experience in a similar capacity.

Language Skills:  

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability:

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for extended periods of time (up to 10 hours).