Sous Chef

The Sous Chef has the primary responsibility for overseeing and supervising production of food for the company. Works closely with Chef de Cuisine to promote the company’s culture, mission and philosophy. Must act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsible for supervising, training, evaluating, coaching and counseling production team associates to comply with company standards.

Essential Functions

  • Continually searches for ways to improve functionality, efficiency and food quality

  • Composes daily prep list and assigns work to team members according to team’s capabilities

  • Maintains a team-oriented atmosphere

  • Monitors staffing levels to minimize cost and increase productivity

  • Practices company culture

  • Protects assets of the property

  • Maintains professional appearance and behavior when in contact with guests and associates

  • Follows policies and procedures in training manuals and associate handbook

  • Performs all reasonable requests from upper management

  • Attends and participates in scheduled meetings

  • Follows proper time-keeping policies and procedures

  • Attends operations meetings and banquet event order meetings. Communicate to direct

  • Works with chef de cuisine in conducting kitchen staff meetings as necessary

Competencies

  • Passionate manager with great palate and sense of presentation

  • Ability to handle multiple tasks and work well in a fast-paced environment with time constraints

  • Ability to troubleshoot effectively

  • Detail-oriented with good organizational skills, performing work accurately and efficiently

  • Demonstrated excellent communication skills, both oral and written

  • Ability to suggest and maintain systems for culinary staff

  • Ability to effectively train and develop staff and build team morale

  • Ability to hold others accountable for following company standards and procedures

  • Demonstrated effective leadership skills including delegation skills

  • Desire to understand budgets including labor, food and applicable direct operating costs

Supervisory Responsibility
This position will directly supervise all positions within the kitchen including but not limited to, Line Cook, Dishwasher/Prep Cook and Food Runner to ensure satisfactory completion of assigned tasks and responsibilities.

Work Environment
The work environment can be hazardous due to using sharp knives, slippery floors handling hot liquids, utilizing heat and open flames to prepare foods.

Physical Demands
The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, cut, as well as lift, hold and carry up to 50 pounds repeatedly.
Position Type/Expected Hours of Work
Position requires 50 to 55 hours per week.

Preferred Education and Experience
2-year culinary degree and/or 3 years working in a kitchen in a supervisory capacity with financial responsibilities
Ability to work a flexible schedule to accommodate business levels
Must be ServSafe certified

The company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Please note that this job description is not designed to cover all activities, duties or responsibilities. Activities duties and responsibilities may change at any time with or without notice.

Job Type: Full-time

Experience:

  • Kitchen Supervisor: 3 years (Preferred)