POSITION TITLE: Sous Chef
WILL DIRECTLY REPORT TO: Owner
-Supervisor to oversee the commissary and all off premise events, as well as assist with the other outlets and locations
Handle ordering and receiving and quality assurance
`train, develop and oversee the staff
Assist with scheduling and menu development
Oversee all production and quality
Beo execution, event load and equipment fulfillment for all events
Event supervision and training
FUNCTIONS / RESPONSIBILITIES
As the Kitchen Manager you are responsible to:
v Support the associates and assistant managers/ supervisors in all facets of the Kitchen and dining operation to deliver excellence in food execution and exceptional food quality.
v Kitchen over sight to assure our recipes and cooking procedures to the spec. Our food should look and taste the same every day, regardless of who is cooking.
v Demonstrate and teach the associates all safety and sanitation guidelines.
v Over see all departments of the kitchen including dishwashers, Prep Cooks, Line cooks , maintenance, as well as banquet staff members.
v Demonstrate and teach the associates all aspects, standards and procedures from our company handbook.
v Take responsibility for all costs of sales and managing the business to our budget. It is your responsibility to manager top line sales, food cost, labor cost and supply costs.
v Take responsibility for all hiring, training, discipline of Back of the House associates. All terminationswill be handled by the General Manager and ownership.
v Take responsibility for all food inventory, product rotation, incoming purchases and meeting food cost budgets
v Lead By example, and promote team work throughout the staff.
v Report all accidents and injuries immediately to an owner, no matter how small they may seem. Assure incidents reports are taken and filed with the necessary insurance provider.
v Inform ownership of any missing or damaged equipment.
v Ensure proper use of equipment and utensils and keep them clean and well maintained.
v Maintain all aspects of the facilities workstations and areas, keeping them clean and orderly.
v Take responsibility for all scheduling, reporting of hours, and preparation of payroll, while maintaining payroll budget guidelines for the Back of the House staff members.
v Take responsibility for all personnel’s uniform standards
v Take responsibility for all Guest food complaint issues, and rectify immediately. Please notify ownership of all issues
v Duties as Assigned.
Oversee menu development, maintain & Implementation of recipe books and spec sheets.Company Description
Seeking hard working professionals to join our organization to enhance our guest experience.. Potential to grow. Great benefits and fun working environment Looking for motivated individuals to help improve our customer service experience.