Sous Chef

JOB DESCRIPTION Sous Chef

Reports to Director of Operations, Executive Chef and Owner

Our ideal candidate is passionate about upholding The Met’s values of camaraderie, accountability and resilience. Successful leaders at The Met are enthusiastic about providing genuine hospitality, consistency and quality to guests and actively contribute to a collaborative workplace culture. You will ensures the smooth operation of all Main Catering/The Met kitchens and events dealing with every aspect of restaurant life including, but not limited to maintaining a positive and growth centric restaurant culture.

Leave guests with a lasting impression, ensuring they will return again and again.

• Demonstrate an understanding of business operations and financials
• Manage shifts under guidance from Executive Chef which include daily decision-making scheduling, and planning.
• Ensure that all policies and procedures are followed, including recruiting, hiring and training, yearly employee reviews, progressive discipline and any other employee documentation.
• Create memorable dining experiences by exceeding guests expectations for taste and time.
• Understand and teach others about tastes, aromas and the characteristics of food ingredients and how they interact.
• Ensure product quality, work with owner to get the best prices on those products using our technology to pit suppliers against each other.
• Restaurant cleanliness is such that anyone can look at our spaces and say, this is a clean place.
• Must be a team player and able to do any position (Grill, sautee, head cook, runner, prep, dish, manager, etc) at any time.
• Perform calmly and communicate effectively in a high-volume environment.
• Must work well under pressure and manage on-the-fly requests with each and poise.
• Must be conscientious and have great organization skills.
• Coach, lead and develop Kitchy Kitch and team.
• Must be willing to work long hours, remain professional, maintain a positive attitude.
• Creates and completes menu developments, menu descriptions and menu cost analyses.
• Recipe references broken down by station with proper portioning.
• Ordering, Inventory and develop relationships with food distributors.
• Excellent communication skills with daily conversations with owner and Director of Ops.

• Making sure all areas of the kitchen are following food safety procedures.
• Making sure that the kitchen is fully stocked (Ordering) and prepped for each shift.
• Make sure kitchen is always fully staffed
• Daily check and perform maintenance on all kitchen equipment using R365.
• Physical requirements:
  
  standing, reaching, lifting and bending 10 hours plus a day
• Works well under pressure and displays great time management skills
• Ability to follow directions, work on a team and respect co-workers
• Open the Met, get all employees situated and task focused
• Keep daily labor under 31% with benefits, not just the hourly wage.
• Educate staff on daily features, creating media to push those items.
• Facilitate daily kitchen/server/busser meeting before each and every shift.
• Lead kitchen side of the weekly kitchen meetings each week.
• Prepares food in kitchen to meet established standards
• Must be adept at preparing large quantities of food for catering events.
• Daily check in and then a more formal weekly meetings with Director of Operations.
• Keep up to date with current promotions, wine & beer dinners, and catering events
• Give direction to line cooks and shift leaders.
• Maintains accurate food ordering and keeps inventory weekly on r365
• Assists in achieving financial targets set by owner.
• Manages wastage through correct product measurement and logging in on r365
• Always adhere to all company policies and procedures in handbook and Kitchen manual.
• Be involved and contribute at team meetings and daily conversations with the Exec Chef, Dir. of Ops and Owner.
• Carry out instructions given by the management team
• Maintain professional knowledge by completing in-house training courses and doing continuing education opportunities off-site.
• Teach and train others and bring full training manual to fruition which includes online portions, videos, small tests/quizzes.
• Good computer skills:
  Office 365, R365, Toast, etc.
• Available to work 45-50 hours a week including Sundays if need on special occasions and lift items up to 50 pounds.
• Must also cook in the kitchen and work with staff directly in the kitchen each week.
• Run Monthly and Happy Hour special events featuring the kitchen staff.
• Do whatever tasks necessary to keep the business running smoothly.
• Drive continuous improvement
• Provide consistent coaching Gand support for all hourly employees, and possess the ability to fill into any FOH hourly position.

VACATION: 10 days paid after 6 months of employment