Sous Chef - Miami Beach

GENERAL SUMMARY:

Responsible for regularly managing and directing the work of BOH team members which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; resolves employee complaints; decides upon termination and other discipline of employees reporting to the Sous Chef; and is responsible for inventory, variances, and ordering with respect to the BOH Department.

ORGANIZATIONAL RELATIONSHIPS:

Positions that report directly to this position: Generally, all BOH hourly positions other than cooks; in larger-volume restaurants with more employees, cooks/designated cooks may also directly report to the Sous Chef.

DUTIES & RESPONSIBILITIES:

• In the absence of the Chef, the Sous Chef is responsible for managing and directing the work of all BOH departments.
• Responsible for exercising discretion and independent judgment with respect to the BOH Department, as assigned, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes, and other grievances.
• Assists in controlling food costs by ensuring properly billed, received product, and investigating variances. 
• Assists in controlling labor costs.
• Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them.
• Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action. 
• Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).

ASSIGNMENT, REVIEW AND APPROVAL OF WORK:

• The Sous Chef assigns, directs, reviews, and approves work for Dishwashers, Receivers, Cleaning Personnel, and cooks and other BOH team members while working in the restaurant. 
• The Sous Chef determines appropriate staffing levels for each shift based on business needs and places employees on meal periods/breaks and makes cuts (allows employees to leave early) as appropriate.

RESPONSIBILITY AND DECISION-MAKING AUTHORITY:

• In addition to having direct decision-making authority to manage and direct the work of certain BOH personnel, including hiring, disciplining, and terminating, the Sous Chef participates in interviewing/selecting other team members and makes hiring recommendations. 
• Completes and conducts performance appraisals for BOH personnel reporting to the Sous Chef as well as other BOH team members as directed by the Chef.
• Disciplines other BOH team members.
• Ensures Company recipes are adhered to, and approved products are utilized.
• Authorizes and assigns overtime.
• Exercises discretion and independent judgment with respect to decisions involving the management and operations of BOH Departments as assigned.

SKILLS & COMPETENCIES:

• Leadership qualities including, but not limited to good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with guests, vendors, team members, management, and Company personnel.
• Good judgment, the ability to make independent decisions without direction from others and to solve any problems arising in the course of performing the work.
• Excellent guest service skills.
• Ability to understand guest needs and ask questions to expedite the handling of requests.

MINIMUM EDUCATION & TRAINING:

• Culinary degree or certificate preferred; high school diploma required.
• Prior work experience in a restaurant or hospitality position required.

ENVIRONMENTAL WORKING CONDITIONS:

• Restaurant generally open 7 days a week; 365 days per year.
• Sous Chefs usually work 50-55 hours a week.
• Sous Chefs must have the ability to exert fast-paced mobility for entire shifts. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe. Must be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds.
• Position involves repetitive hand and wrist motion. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.
• Significant working time spent in the kitchen interacting with employees.

GENERAL:

• This position is a full- time position.
• This is a management/supervisory position and subject to transfer to other locations.
• ServSafe Food Certification required.