Sous Chef or Kitchen Manager

Maintains a clean and sanitary production area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Working with Executive Chef and other culinary team members, a sous chef must possess the ability to quickly and authoritatively delegate job tasks to the staff.

Benefits:

• Employee discounts
• Opportunity for advancement
• Training & development
• Wellness resources

Summary of Position:
Working with Executive Chef and other culinary team members, a sous chef must possess the ability to quickly and authoritatively delegate job tasks to the staff. They must also be able to draw upon their experience as a culinary chef to work in many different roles to effectively coach and mentor cooks & prep cooks

Duties & Responsibilities:

• Assist and support the Executive Chef 
• Assist in selecting, training, supervising, disciplining and counseling staff in the kitchen
• Coordinates and participates in the tasks of cooks and other kitchen personnel to ensure efficient and quality product is consistently produced
• Assists in maintaining inventory; food and non food items necessary for kitchen operations 
• Oversee production of food operations
• Assumes 100% responsibility for quality of products served.
• Oversees and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Ensures cook portioning food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary production area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen.
• Performs other related duties as assigned by the Executive Chef 

Skills:

• Uses time efficiently and completes work in a timely manner
• Demonstrates attention to detail
• Demonstrates accuracy and thoroughness
• Demonstrates the ability to work independently 

Physical Demands and Other Requirements:

• Candidate should have a at least 3 years of Sous Chef or Kitchen Manager experience 
• Knowledge of purchasing, ordering, receiving, food cost and inventory procedures
• Working knowledge of MS Office including (Word, Excel)
• Regularly required to stand for 8 or more hours
• Regularly required to use hands
• Occasionally required to lift up to 30 pounds.
• Regularly required to bend down to floor level or reach above eye level
• Must have reliable transportation
• Must have reliable means of communication
• Must be able to communicate clearly with employees & managers