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Sous Chef (Non-Exempt) / Mill Valley, CA

Tartine Bakery

San Francisco, CA

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JOB DETAILS
SALARY
SKILLS
Budget Management, Budgeting, Calendar Management, Communication Skills, Cook Dishes, Cost Control, Depth Perception, Emergency Planning, Equipment Maintenance/Repair, Expense Tracking, Fast Food, Financial Transactions, Financial Trend Analysis, Food Delivery, Food Flavor, Food Presentation, Food Production, Food Quality, Food Services, Food and Beverage Industry, Government, Health Department, Inventory Reports, Lift/Move 25 Pounds, Lift/Move 50 Pounds, Maintain Compliance, Maintenance Services, Meet Sales Quota, Menu Development, Operational Support, Operations Management, Operations Processes, Performance Management, Pest Control, Presentation/Verbal Skills, Problem Solving Skills, Production Schedule, Property Maintenance, Purchase Orders, Purchasing/Procurement, Record Keeping, Regulations, Regulatory Compliance, Regulatory Requirements, Resolve Customer Issues, Restaurant, Safety Process, Safety Training, Safety/Work Safety, Sales, Sanitation, Set Goals, Staff Policies, Staff Requirements, Staff Training, Time Management, Time Management Software, Training Program, Waitressing, Writing Skills
LOCATION
San Francisco, CA
POSTED
6 days ago
Description

Title: Sous Chef (Non - Exempt)

Hourly Rate: $30.77

Employment Type: Full-Time (AM Shifts)

Job Summary: The role of our Sous Chef is to prepare culinary items for our guests and execute the menu, ensuring a high level of performance and guest satisfaction. Guest satisfaction in our dining room revolves around the food appearance, high quality of the food, and the overall dining experience. The Sous Chef is responsible for adhering to daily menus, preparing food items and maintaining cleanliness in all areas of the kitchen.

Activities & Responsibilities Primary

o Promote, work, and act in a manner consistent with the mission of Tartine.

o Comply with Standards of Service and assists in assuring the same from all kitchen employees.

o Assists in day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

o Participate in actual food preparation and cooking, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

o Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling.

o With the Chef, create and streamline new menu items and methods to improve menu items.

o With the Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. Establish and require strict adherence to health department and food handling guidelines.

o In conjunction with the Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.

o The Sous Chef must maintain effective communication within the kitchen and dining room, be responsive to staff suggestions and concerns and work with the Chef to resolve problems.

o Maintain effective working relationship with dining room manager, staff and all other departments.

o Assist in food orders based upon projected levels of business.

o Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

o Follow restaurant policies, procedures, standards, specifications, guidelines, and training programs and complete them on a timely basis.

o Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.

o Work with the Chef to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

o Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

o Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

o Investigate and resolve guest complaints regarding food quality, service, or accommodations. o Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

o Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.

Activities & Responsibilities

o Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

o Work with Chef to monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

o Maintain food and equipment inventories and keep inventory records.

o Work with Chef to schedule staff hours and assign duties.

o Perform some service tasks, such as clearing tables and serving food and drinks when necessary.

o Keep records required by government agencies regarding sanitation or food subsidies.

o Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

o Be knowledgeable of restaurant policies regarding personnel to assist Chef.

o Continually strive to develop staff. o Order and purchase equipment and supplies.

o Review work procedures and operational problems to determine ways to improve service, performance, or safety. o Assess staffing needs and report to the Chef.

o Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

o Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

o Attend all scheduled employee meetings and offer suggestions for improvement.

o Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.

o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

o Report any potentially harmful equipment or situations to the immediate supervisor or manager on duty without delay.

o Report safety-related accidents and incidents at once to immediate supervisor or manager on duty.

o Follow all company and department safety policies and procedures.

o Operate equipment in a safe manner that will not lead to injury of yourself or others.

o Assist Dining Room Manager/Chef with training of kitchen staff.

o Assist Dining Room Manager/Chef with food management/menus.

Time Keeping Responsibilities

o Accurate Time Entries

- Clock in and out at the beginning and end of each shift using the designated timekeeping system.

- Ensure breaks and meal periods are accurately taken and recorded.

o Compliance with Attendance Policies

- Adhere to company attendance and punctuality guidelines.

- Report any timekeeping issues or missed punches to the General Manager promptly.

o Use of Timekeeping Systems

- Utilize the company's time and attendance software (e.g. Toast) correctly.

- If any work is conducted off-site (emails, etc), use Time Clock Correction forms to record all work time.

o Scheduling Protocol and Time Off

- Review schedule when it is posted to check for any changes or approved time off requests.

- Seek manager approval for any additional hours, schedule changes, or shift switches.

- Notify supervisors of planned or emergency absences in a timely manner.

- Ensure that both paid and unpaid time off requests are entered in the HR/Payroll system (e.g. Paychex).

o Adherence to Legal Requirements

- Follow federal, state, and local labor laws regarding breaks, overtime, and scheduling.

- Understand the importance of accurate timekeeping for compliance and payroll accuracy.

Activities & Responsibilities

***Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time.

***Responsibilities include, but are not limited to, performing, and coordinating a variety of duties and tasks for the restaurant.

Minimum Qualifications

o Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter

o Able to communicate effectively with managers, kitchen and dining room personnel, and guests

o Able to work in a standing position for long periods of time (up to 8 - 9 hours)

o To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

o Advanced understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures.

o Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

o Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of United States currency and weight measurement, volume, and distance.

o While performing the duties of this job, the employee is regularly required to stand; precise use hands to grasp, finger, handle, or feel; reach with hands and arms; and smell. The employee frequently is required to walk; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

o While performing the duties of this job, the employee is regularly exposed to outside weather conditions. The employee is frequently exposed to high, precarious places and fumes or airborne particles. The employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

EEO Statement: TARTINE is an equal opportunity employer. We are committed to creating a diverse and inclusive workplace and prohibit discrimination and harassment of any kind protected by applicable federal, state, or local laws.

EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.

About the Company

T

Tartine Bakery