Sous Chef- Braintree

General Summary

This position manages and directs the work of the heart of house (HOH) team members which includes hiring, scheduling, assigning and directing work, training, coaching, counseling, and disciplining, conducting regular meetings and ensuring proper education, conducting performance reviews, resolving team member complaints, deciding upon termination and other discipline of team members reporting to the Executive Chef, and is responsible for inventory, variances, and ordering with respect to the HOH Department.

• This Position reports to:
  Executive Sous Chef.
• The Incumbent and all team members within the assigned department report directly to the Executive Sous Chef. In larger restaurants, multiple Sous Chefs may report to the Executive Sous Chef. In other restaurants, where the structure is smaller or does not include an Executive Sous Chef, this position may report directly to the Chef. Each Sous Chef is responsible for supervising the team members within their assigned department(s), including oversight of hiring, training, scheduling, and performance management.
  
  While HOH departments such as Dishwashers, Prep/Receivers, and Cooks typically report to a designated HOH manager, the General Manager retains overall responsibility for ensuring proper management coverage, staffing, and team member retention.

• In the absence of the Executive Chef or the Executive Sous Chef, the Sous Chef is responsible for managing and directing the work of all HOH departments.
• Responsible for exercising discretion and independent judgment with respect to the HOH Department, as assigned, including interpreting, implementing and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances.
• Assists in controlling food costs by ensuring properly billed, received product, and investigating variances.
• Assists in controlling labor costs.
• Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Team Member Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them.
• Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
• Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).
• Assigns, directs, reviews, and approves work of the Cooks and assigns department HOH team members while working in the restaurant.
• Responsible for the development and growth of the Cooks and HOH team members within the assigned department, including empowering, delegating, following up on duties, and providing ongoing mentoring.
• Determines appropriate staffing levels within assigned department for each shift and manages breaks, meal periods, and shift cuts based on business needs.
• Participates in interviewing and hiring Cooks and HOH team members, making recommendations for hiring decisions.
• Completes and conducts performance appraisals for Cooks and HOH team members.
• Handles discipline and performance management for Cooks and assigned HOH team members.
• Authorizes and assigns overtime when necessary. Ensures Company recipes are adhered to, and approved products are utilized.
• Exercises discretion and independent judgment with respect to decisions involving the management and operations of HOH Departments as assigned.

• Must be able to relate to the following in a courteous and professional manner:
  Guests;
  Supervisors, Subordinates, Co‑workers, Vendors, and other people with whom they have contact while on duty.
• Good judgment, ability to make independent decisions without direction from others and to solve any problems arising in the course of performing the work.
• Excellent guest service skills.
• Ability to understand guest needs and ask questions to expedite the handling of requests.