Sous Chef

Sous Chef, Smith

A Sous Chef ensures the back of house is operating at maximum efficiency to deliver quality, consistent food to the restaurant. A Sous Chef is a leader to the kitchen staff, leading by example and training and developing old and new members of the team alike.

The Sous Chef is accountable to the Head Chef. All will work together to support the restaurant by ensuring systems and processes are in place to deliver consistency and efficiency. They will also work on dish execution and menu development. The Head Chef is there to ensure that the Sous Chef has what they need to run the kitchen during service and provide coaching around the challenges of managing a Back of House team, brainstorming and troubleshooting as necessary.

The Sous Chef will work with Front of House Management to ensure that all the restaurant’s needs are being handled, and that Front and Back of House communication is at the highest level. In addition to the regular weekly schedule of shifts, the Sous Chef will be expected to attend weekly manager meetings, and trainings as offered by Smith, The Head Chef, or The Business Director.

Present in the restaurant as a leader to both staff and guests. Commitment, enthusiasm, integrity, humility, and grace under pressure are required.

Accountabilities Include

Kitchen Management

Assist the Head Chef in managing all aspects of kitchen operations, including food preparation, cooking, and plating.

Menu Development

Collaborate with the Head Chef and Culinary Director to create innovative and seasonally inspired menus that showcase creativity, culinary excellence, and are aligned with the Smith Brand.

Food Preparation

Oversee the preparation of ingredients and ensure that all dishes are prepared according to recipes and quality standards.

Staff Supervision

Provide guidance, training, and support to kitchen staff, ensuring that they perform their duties efficiently and effectively.

Quality Control

Maintain high standards of food quality, taste, and presentation through regular inspections and tastings.

Inventory Management

Assist in managing inventory levels, ordering supplies, and minimizing food waste to optimize cost control.

Safety and Sanitation

Ensure compliance with all health, safety, and sanitation regulations, always maintaining a clean and organized kitchen environment.

Team Collaboration

Foster a positive and collaborative work environment, working closely with other kitchen staff and departments to ensure seamless coordination and guest satisfaction.

Customer Service

Contribute to the overall guest experience by delivering exceptional service and responding promptly to guest feedback and requests.

Compensation

• Annual salary
• Eligible for health benefits on the first of the month following 60 days of service. Base plan of employee’s health benefits paid for at one-year anniversary.
• Employee Eligible for vision and dental plans. Completely elective and paid for by employee throughout employment.