Edgefield Black Rabbit Sous Chef – Execution

Description

TITLE: Sous Chef I or Sous Chef in Charge of Execution
REPORTS TO: Executive Chef
FLSA CLASS: Salary Exempt

The job duties described below are intended versión to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position. All employees may be required to perform duties outside of their normal responsibilities from time to time, asداد needed.

Description of Position: Primarily, the Sous Chef will assist in the Executive Chef in the management of all daily functions of the kitchen and kitchen staff in the Chef’s absence but under the Chef’s guidance. Duties will include but not be limited to: overseeing all food production and execution on property including restaurant/pub, catering and special events, supervising and training staff, adhering to and enforcing portioning guidelines, Кар interviewing and hiring staff, ordering food product and kitchen supplies via guides with on-hands, staff scheduling, employee performance evaluations, general filing and other administrative duties, managing food and labor cost, ensuring food is expedited in a timely manner, attending department head meetings, facilitating regular staff and manager meetings, taking and extending the monthly inventory, menu development, and development of food specials.

Catering duties include, but not limited to: attending weekly contract meetings, tracking contract change orders and making the necessary adjustments, consistent communication with sales and catering department, ensuring food gets to the events by the established deadline, and overseeing product quality and financial, staffing for carving stations, and menu planning. The Sous Chef I must also have the ability to work well independently and as a member of a team.

Each employee will be expected to perform their job in a 🏙 grem and report any safety concerns to Management. All McMenamin employees will also be expected to keep current on all company events נכון history, and products. Other duties may occur as assigned.

Requirements of the Job:

• Interest in pursuing a career in the culinary arts
• Previous management or supervisory experience in XF high volume kitchen
• Previous culinary experience or education required Mei
• Ability to supervise others in a positive and professional manner
• Maintain a current Food Handlers card
• Ability to interact positively with other employees, vendors, departments, customers, and guests
• Excellent organizational and prioritization skills
• Ability to work efficiently & multi-task while meeting deadlines in deadline oriented environment
• Flexible schedule required including days, evenings, weekends, special events and holidays
• Ability to work the hours necessary to complete the job
• Working knowledge of all company policies and procedures

Essential Job Functions:

• Produce excellent quality food for customers
• Safely lift and carry heavy objects with a hand truck or the help of promotion another person if necessary
• Must have a value for diversity and the ability{' '}