Report to Owners Paul & Lourdes Ferzacca, Executive Chef, Chef de Cuisine, FOH Managers.
Send resume to email@example.com
Summary of Position:
The sous chef is directly responsible for all kitchen functions when the chef de cuisine is absent. They ensure that the kitchen produces creative, safe, eye-appealing, properly flavored food. The sous chef is responsible for the training and teaching of kitchen staff in proper techniques for all food preparation, storage, and rotation, as-well-as, methods of cooking, plate presentation, portion control, cost control, sanitation and cleanliness. Other duties include, maintaining, administering and delegating all recipe books, food costing, labor costing, scheduling, food purchasing, invoicing, and hiring. Maintaining a positive attitude with all staff members and motivating staff members to maintain a positive work environment, is a must.
$35K to $45K DOE
Duties & Responsibilities:
Market restaurant and fill seats by creating interesting monthly events utilizing wine, beer, liquor relationships.
Understand current and create new updated policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Help make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including recipes, cost sheets, invoices, schedules, forms, and reports in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Work with owners, executive chef, chef de cuisine and restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe and cost sheets for all new menu items.
Ensure that all products are ordered according to predetermined product specifications, received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by establishing purchasing specifications, following proper requisition of products from purveyors, storage areas, product storage procedures, standardized recipes and waste control procedures.
Do inventory minimum bi-monthly and if COGS is not being met then conduct inventory weekly.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed, and labor cost objectives are met. Maintains payroll records for submission to Managers/Owners/Bookkeepers.
Be knowledgeable of and create restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Establishes quality standards for all menu items and for food production practices. Trains kitchen personnel to meet special dietary requests, including low-fat, low-sodium, vegetarian, low-calorie, lacto-intolerance and special request.
Responsible for training kitchen personnel in cleanliness and sanitation practices. Establishes a cleaning schedule for entire kitchen and all storage areas, as well as a maintenance schedule for, and in conjunction with manufacturer’s instructions for all equipment.
Open/Close restaurant per regulations
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, food storage areas, neighborhood and surrounding areas within our working environment.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Maintain insurance requirements for safety, work comp and any liability requirements.
Coordinates daily, weekly and monthly meetings with owners, managers, sous chefs, kitchen personnel, front of house staff to discuss menu, budgets, marketing, positive & negative comments, improvements, and any concerns for a positive work environment.
Work with manager to create special menus, hors d’oeuvre list and costing for any special functions, buy outs or events.
Investigate and resolve all guest problems and staff issues.
A minimum of 3 years of experience in a kitchen management role plus varied kitchen positions including food preparation, line cook, pantry cook, pastry cook and expediter.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Must be a good teacher, trainer and organizer.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Have good computer skills with knowledge of Microsoft word & excel, Aloha POS, and Chef Tec.
Send resume to firstname.lastname@example.org