MANAGEMENT - Sous Chef

Sous Chef
Position Description

Department: Operations
Reports To: General Manager
Location: Restaurant
Classification: Non-exempt

Pay Range
$65,000.00 - $75,000.00 including bonus potential

Position Summary:
The Sous Chef position is responsible for assisting the Chef/Executive Kitchen Manager (EKM) in the management of all culinary operations and duties in the restaurant. This role is directly accountable for the quality of food delivered to the guest, kitchen execution, and driving profitable sales growth.
Essential Duties and Responsibilities

Assists Chef in scheduling all BOH and Line Team Members to meet sales demands.
Effectively coaches, develops, disciplines and educates all Team Members consistently and fairly to create and maintain a cohesive and efficient work environment.
Assists Chef in managing product preparation and presentation,
Responsible for conducting effective store level meetings/huddles and updating the management log.
Assures compliance with company policies, practices and procedures.
Assists Chef to achieve company financial targets specifically; food cost, line and kitchen labor cost, and packaging.
Partners with the Chef to manage kitchen organization, cleanliness, and sanitation and ensures sanitation standards meet or exceed Health Department standards.
Responsible for maintaining proper inventory levels and implementing inventory controls and conducting full and partial inventory counts as needed.
Ensures all orders are placed with vendors, tracks order deliveries and manages all paperwork relating to ordering and receiving, including communication to the Support Center.
Maintains compliance with the local, state and federal laws, regulations and guidelines as well as company policies.
Helps drive systems and processes (Prep Generator, Line Checks, Everclean Walks)
Controls food quality ensuring high quality standards are maintained and no products are used past shelf lives
Strictly adheres to recipe specification ensuring proper portion sizes and cooking methods are followed
Regular and reliable attendance.

Non-Essential Job Duties
May perform similar and incidental duties as required.
Job Qualifications
Education: High school diploma or equivalent required. Culinary degree or equivalent preferred.
Experience: Ideal candidates should possess formal experience in a from-scratch kitchen. 1-2 years experience in a Kitchen Manager role desired. A valid driver’s license is preferred. ServeSafe for Managers certification and RBS certification also preferred.
Knowledge: Kitchen operations knowledge and basic culinary and knife skills are required. Prior knowledge in scheduling software, POS systems, and basic computer skills a plus.
Language Skills: Effective verbal and written communication skills required. Must be able to speak and understand english.
Other Skills: Skilled in handling stressful working conditions, ability to handle multiple priorities and frequent interruptions calmly and decisively. Ability to recognize pressure points and jump into support when needed. Must be able to prioritize responsibilities and remain flexible with changing priorities.
Other Abilities: Ability to create and uphold a Team environment. Ability to problem-solve and implement solutions. Attention to detail and strong organizational skills. Open to constant learning and adaptability.
Major Business/Professional Contacts
Routine contact with restaurant Team Members, Guests and 3rd party delivery personnel. Regular contact with vendors and Support Center Team Members.
Working and Environmental Conditions
Typically functions in a restaurant environment, both indoors and outdoors, during all seasons and under all weather conditions. Requires working in confined spaces for extended periods of time, where temperatures may fluctuate from hot to cold. Working around heavy equipment and machinery. Noise level may fluctuate. Use of a computer and telephone required.
Physical Demands
Requires standing and well-paced mobility for extended periods. Requires occasional reaching, bending, squatting, and stooping. Requires occasional lifting of plates, utensils, pans and boxes that may weigh up to 30 lbs. Requires occasional finger and hand dexterity for using small tools and equipment. Requires frequent handwashing using soap and hot water.