Sous Chef

Description

The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills and leadership abilities, as well as maintain a safe and sanitary work environment. The Sous Chef is responsible for the development of new and current team members, while upholding all service standards and ensuring all food is served according to standards.

In addition, they must coach team member’s performance – remaining friendly and flexible—resulting in the best guest experience possible.

Specifically, the Sous Chef ensures consistent execution of BOH systems and profitability by providing and ensuring quality training, coaching and follow-through. This position is accountable for maintaining high quality food, food cost controls, labor cost controls, systems, organization, team member engagement and the guest experience.

Average % of Time

50%

Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items.

20%

Reads and employs math skills for following recipes. Processes requisitions for supplies. Selects, trains, and supervises kitchen staff in the proper preparation of menu items, foster improvements where necessary.

5%

Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

10%

Ensure proper receiving, storage (including temperature setting) and rotation of food products, so as to comply with health department regulations.

5%

Adhere to control procedures for cost and quality.

5%

Conducts pre-meal meetings and tests line staff (both culinary and servers) to ensure full knowledge and proper representation of menu items.

Regular attendance in conformance with the standards, which may be established and or altered by Twigs Bistro and Martini Bar and/or Twigs American Kitchen from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Twigs Bistro and Martini Bar rules and regulations for the safe and efficient operation of our properties. Employees who violate the Twigs Bistro and Martini Bar rules and regulations will be subject to disciplinary action, up to and including termination of employment.

• Assist Executive Chef in menu design and recipe specifications.
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintain schedules for proper staffing.
• Report any equipment in need of repair to General Manager for service.
• Perform other duties as requested, such as VIP parties and staff meetings.

• Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
• Knowledge of menu development, insight to marketing, cost and wage control.
• Knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to read, write and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis.
• Ability to work in confined spaces.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and General Manager.
• Ability to stand, walk, and/or sit continuously perform…