Sous Chef

We serve a large variety of nutritious and delicious meals in our thirteen different venues. Our goal is to deliver experiences that enrich and nourish lives while designing menus that offer quality, on-trend flavors, healthy options, and a variety of grab-n-go options. 

The primary purpose of the Sous Chef is to assist the unit manager by supervising the daily operations of food production for the food service venues. Responsible for supervising staff dealing with the preparation, cooking, presentation of a tasteful, quality food product.

Ideal candidate will have extensive knowledge in the kitchen and attention to detail when plating dishes. Sous Chef must be flexible and adapt to new working conditions

JOB SPECIFIC COMPETENCIES

Supervisory  Assists unit manager in supervision, scheduling, and training all related food personnel in preparation and serving areas to achieve quality products, accurate portions, attractive presentation and prompt service from all kitchen areas.  Supervises the duties and evaluates the performance of kitchen personnel involved in related production areas.  Communicates to respective departmental management related issues, food production issues, and equipment needs to assure efficient product and information transfer.  Responsible for the security of the kitchen area, keys and materials so delegated.  Supervises, maintains and completes timecards for related employees.  Participates in required weekend and holiday manager-on-duty rotation as determined by departmental needs.  Attends all meetings as requested by their supervisor.  Maintains a professional appearance at all times.

Production/Recipe Compliance/Financial   Orders/requisition food and supplies based on a par/inventory control system to ensure adequate product on-hand to meet production needs.  Checks the accuracy of inventories, their storage and rotation.  Assists the unit manager in carrying out responsibilities for implementing all food production needed for the operation.  Assures all food related functions are executed in a timely and efficient manner.  Performs computer-related activities as required to maintain and supervise food production and disseminate related information, adhering to all departmental computer security guidelines.  Ensures use of and adherence to standardized recipes.  Supervises the maintenance, use and compliance of all recipes and food specifications as needed for the operation.  Coordinates the forecasting of food, goods, and labor to achieve maximum product usage and efficiency.  Responsible for the monthly financial results of the operation as a percent of the Department’s generated revenues. This is to include food cost, labor cost, M&O. 

Safety & Sanitation    Tastes, smells and visually inspects all food items within the operation. Actively participates in food production.  Ensures safe and efficient maintenance of all culinary, cooling and sanitation equipment. Maintains and supervises strict safety and sanitation practices in production kitchens, food storerooms, refrigerators and trash areas.  Maintain and supervises a temperature logbook of all cooling equipment utilized in related areas.

Other duties as assigned.  May be moved to new locations and/or shifts as operations dictate.  Cross training may also involve shift changes.