Job Description
Job DescriptionSous- ChefClassification exemptSalary Grade to be determined based on experienceReports to CHEFJob DescriptionSummary/ObjectiveThe sous chef is responsible for all culinary activities for the restaurant in the absence of the Chef. A sous must Lead and inspire the kitchen to run smoothly at all times and ensure that our guests receive a wow culinary experience.Essential Functions:Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
Adhere to recipes and portions in accordance with our specs and product specifications, established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Assist Chef as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
Perform other related duties incidental to the work described herein.
CompetenciesStrategic Thinking.
Business Acumen.
Communication Proficiency.
Presentation Skills.
Supervisory ResponsibilityThis position manages all employees of the department in the absence of the chef, and is responsible for the performance management of those employees when in charge.Work EnvironmentThe work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.Physical DemandsThe employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.Position Type/Expected Hours of WorkThis position regularly requires long hours, weekend and holiday work.TravelNo travel is expected for this position.Required Education and ExperiencePrior Kitchen experience in a leadership role
Two years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
Additional Eligibility QualificationsNone.Work Authorization/Security ClearanceAAP/EEO
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