Sous Chef

About the role

The Sous Chef is responsible for providing support to the Kitchen Manager while exhibiting leadership and direction to the kitchen team. The Sous Chef manages operations and personnel in the absence of the Kitchen Manager. They are responsible for the quality of food while ensuring seamless operations of all culinary functions.

The Sous Chef reports to the Kitchen Manager.

Salary Range: $80k - $105k

What you'll do

• Ensure a high standard of service efficiency, sanitation, and training and safety practices.
• Ensure compliance with and adhere to operational standards, company policies, federal/state/local laws, and ordinances.
• Ability to perform all responsibilities of each position in the kitchen.
• Set up stations and cook menu items in cooperation with the kitchen team.
• Responsible for appropriate ticket times, quality and consistency of products, and waste prevention; ensure the highest quality product reaches our guests and meets specifications
• Ensure proper plate presentation and adherence to product specifications and recipe guidelines.
• Assist with coordinating and production of events and functions.
• Ensure that the kitchen is properly cleaned on a regular schedule, food is stored or disposed of properly; is responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Assist with ordering procedures to maintain appropriate par levels of all kitchen products & supplies. Assist with inventories and receiving.
• Ensure accurate completion of culinary schedules in accordance with forecasted business volume.
• Assist Kitchen Manager with labor control and assigning duties to team members.
• Accountable for the development, coaching, discipline, and mentoring of team members. Assist in training new team members.
• Maintain a high level of knowledge regarding the company’s products and happenings.
• Investigate and resolve complaints concerning food quality.
• Understand and utilize all safety and sanitation practices; immediately rectify and/or report any unsafe working conditions, accidents, operational needs, and equipment or aspects of the kitchen in need of repair.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working environment to reduce the risk of injury and accidents.
• Adhere to all company policies and procedures as established in the Employee Handbook.
• Perform other duties and tasks as assigned or determined by the General Manager and moves with a sense of urgency.

Qualifications

• Minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter with a minimum of 1 year in a management/supervisor role
• Excellent leadership skills
• High familiarity with kitchen equipment, processes, and health and safety guidelines
• Able to delegate tasks effectively and assist when needed
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• Ability to work well in a fast-paced setting and handle the pressures of simultaneously coordinating a wide range of activities, ability to recommend appropriate solutions
• Must possess good communication skills for dealing with diverse staff
• Active Serve Safe Manager certificate
• A commitment to achieving company objectives in sales, service, quality, the appearance of facility, sanitation, and cleanliness
• Pleasant, polite manner and a neat and clean appearance.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time

PopStroke participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. 

PopStroke is an Equal Opportunity Employer