Sous Chef - Paradies Lagardere San Francisco International Airport

SUMMARY:

The Executive Sous Chef position is responsible for supporting the Executive Chef to ensure the most efficient

and effective BOH Operation. This includes working all BOH positions as needed, supervising and coaching staff,

developing sous chefs, assisting with light administrative duties such as ordering inventory and employee

documentation. The Executive Sous must work diligently with the entire team to ensure excellent safety and

sanitation as well as food consistency, quality and presentation. Additionally, the Exec Sous will partner with

Exec Chef to reach financial P&L goals.

ESSENTIAL DUTIES:

These are essential functions and the percentages are estimates only.

30% - Working the line: Preparation and plating of all menu items

5% - Cleaning of the line and work areas on a consistent basis and ensuring staff does the same

15% - Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc.

5% - Conduct regular food safety and sanitation inspections and Workplace Safety Inspections

15% - Expediting food from the front line

5% - Inventory, ordering and stocking of supplies

10% - Training new employees and coaching current staff including sous chefs

5% - Coordination of repair and maintenance

10% - Administrative duties including manager log entries, invoice coding and staff documentation

OTHER:

Willingness and ability to commit the necessary time and effort to achieve operation objectives. Maintain

regular and prompt attendance in conformation with company standards and policies. Personnel with irregular

attendance may be subject to disciplinary action, up to and including termination of employment. Consistent

time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic

appearance at all times. Lead by example setting a high standard for yourself and others.

Due to the seasonal nature of the restaurant industry and limited number of managerial personnel, chefs may

be required to work varying schedules to accommodate the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Company's rules and regulations for the

safe and efficient operation of its business, including but not limited to adherence to the provisions of the

Employee Manual, IIPP and Food Safety practices. Employees who violate these rules and regulations may be

subject to disciplinary action, up to and including termination of employment.

REQUIRED KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills and abilities and must be able to demonstrate that they

can perform the essential functions of the position.

1. Ability to read, write and speak English

2. Basic Math Skills

3. Basic computer skills including MS office and internet

4. Ability to understand and properly execute recipes

5. Ability to perform basic cleaning and sanitation practices

6. Ability to handle a knife and other sharp objects with extreme caution and skill

7. Ability to handle food safely

8. Ability to convert measurements

9. Ability to work in a fast paced and stressful environment

10. Ability to work as a team player and communicate with co-workers effectively

11. Ability to listen to and follow direction

12. Must maintain a valid Food Safety Manager Certification (training provided)

13. Must maintain Sexual Harassment Training Certification (training provided)

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of

the following supportive functions, with the percentage of time performing each function solely at the discretion

of the department manager, which may be based upon the particular requirements of that day.

1. Deep cleaning duties

2. Trash Removal

3. Minor off site catering

4. Regular meeting attendance

5. Any and all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS:

• 2+ years as sous chef in a full service facility or a combination of experience and education that would

provide to skills and knowledge needed for the position

• Successfully pass an extensive 10 year criminal background check conducted by the FBI. And SFO SIDA

training.

• Successfully pass computerized employment testing and in-person interview

EXPERIENCE:

Six months experience as line cook in fast paced high volume environment or promotion from prep cook

PHYSICAL REQUIREMENTS

Task N/A Rarely

(1- 12%)

Occasionally

(13 - 33%)

Frequently

(34% - 66%)

Regularly

(67% - 100%)

Standing X

Walking X

Climbing X

Sitting X

Stooping/Kneeling X

Lift/Carry up to 15 lbs. X

Lift/Carry up to 30 lbs. X

Lift/Carry up to 50 lbs. X

Push/Pull up to 25 lbs. of exertion X

Push/Pull up to 50 lbs. of exertion X

Work below waist level / bending X

Work at waist to shoulder level X

Work above shoulder level X

Turning / twisting X

Reaching arms beyond arms length X

Grasping / Holding X

Speaking (in English) X

Hearing (understanding English) X

Seeing X

Work in confined spaces X

Exposure to extreme temperatures X

Operate tools and/or machinery X

Operate office equipment X

Operate motorized vehicles/equipment X

Work at heights balancing X

Use/exposure to hazardous substances X

Work with knives and/or sharp objects