Sous Chef

The Sous Chef’s essential duties:

• Supervise kitchen personnel under the direction of the Executive Chef
• Maintain sanitation procedures and organize work areas effectively.
• Adhering to all city, state, OSHA & JACHO safety and sanitation standards
• Oversee all food purchases under the designated levels.
• Maintain food storage, receiving, rotation, and stocking as per established levels.
• Financial/Operations: accountable to maximize daily sales and effectively manage costs and labor
• Maintain all areas of food and nutrition services responsibility daily
• Responsible for compliance with all environmental and health board requirements related to the preparation and service of food and beverages
• Maintain safety and sanitation standards.
• Ability to empower staff to deliver the highest customer service standards
• Ensure the highest level of quality product and service
• Ensure health inspection reports are within acceptable standards
• Execute all special events to company standards and specifications
• Ensures staff morale is maintained at the highest level
• Manages staff training and employee relations
• Takes an active part in the recruitment and retention of staff
• Responsible for providing direct and honest feedback to staff regarding individual performance

• Minimum:
  Must be able to read and write English. Must possess basic math skills including addition, subtraction, multiplication, division, fractions and percentages. Must be able to apply common sense and understanding to carry out written and /or verbal instructions. Must be able to regularly lift and/or move up to 25 pounds and occasionally lift and /or move up to 50 pounds.
• Preferred: three years + experience as Sous Chef in high volume full service, hotel, or casual dining/quality restaurant
• Proven leadership skills with the ability to motivate and manage all levels of staff
• Meet all city, county, state, and federal certification standards
• Ability to prepare aesthetically pleasing and appetizing menus.
• Demonstrate food creativity daily.
• Ability to operate and instruct on all kitchen and cafeteria cooking/holding equipment.
• Computer skills are preferred.
• Experience in all phases of cooking required
• Effective communication and organizational skills are essential for exercising independent judgment.
• Strong verbal communication skills