Sous Chef

Job Title :

Sous Chef Reports To :

Executive Chef Summary :

A Sous Chef is the assistant to the Executive Chef. The Sous Chef is responsible for planning and directing food preparation in the kitchen. Primary duties are to help with food creation, menu planning, inventory, purchasing and managing supplies. Other responsibilities include ensuring the kitchen is properly trained, up to safety standards and staff adhere to set standards, procedures, department rules and sanitation requirements.

Duties and Responsibilities:

Manage all kitchen activities including food prep, food production, management and training of all kitchen staff Perform interviewing, hiring, training, developing and furthering the abilities of kitchen staff Schedule staff, assign work tasks and coordinate activities of kitchen staff to ensure consistent levels of service Ensure efficient, cost-effective operation and profitability of food production Ensure that food products and presentation are of the highest quality and served in a timely manner Inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary and in operating order Monitor holding and storage operations, stocking and food rotations to ensure food service standards are met Investigate and resolve food quality and service complaints Assist in planning and pricing menus, taking advantage of foods in season and local availability Manage kitchen inventory and ensure supplies are fresh and of high quality Assists in performing kitchen duties Assume the role of Chef de Cuisine in their absence Report to maintenance needed repairs or unsafe conditions Perform other duties as assigned

Requirements:

Formal culinary training or degree preferred Minimum of 2-5 years cooking experience and experience in leadership role Ability to stand for prolonged periods of time with or without reasonable accommodations Strong communication skills with or without reasonable accommodations Reading and writing abilities with or without reasonable accommodations Individuals must be Servsafe certified

Skills and Abilities:

Problem Solving

• Identifies and resolves problems in a timely manner Reasoning
• Uses reason and understanding when dealing with difficult situations Customer Service
• Responds promptly to customer needs and solicits customer feedback Interpersonal Skills
• Maintains confidentiality Oral Communication
• Speaks clearly and confidently. Listens, ask questions and seeks clarification Written Communication
• Writes clearly and informatively. Edits work for spelling and grammatical error Teamwork
• Contributes to building a positive team spirit Ethics
• Treats people with respect Organizational Support
• Follows policies and procedures Planning/Organizing
• Uses time efficiently Professionalism
• Reacts well under pressure and accepts responsibility for own actions Quality
• Demonstrates accuracy and thoroughness. Applies feedback to improve performance Quantity
• Completes work in timely manner Safety and Security
• Observes safety and security procedures. Uses equipment and materials properly Adaptability
• Adapts to changes in the work environment. Able to deal with frequent change, delays, or unexpected events Attendance/Punctuality
• Is consistently at work and on time Dependability
• Follows instructions, responds to management direction Initiative
• Asks for and offers help when needed Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk and reach with hands and arms. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. The employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. These are the minimum requirements for effective job performance, these duties are subject to change based on the needs of the company