Sous Chef

Sous Chef Standard Beer + Food Raleigh, NC Job Details Part-time | Full-time 1 hour ago Qualifications Menu design Pricing Budget management EHS Maintaining an organized workspace Food safety management Guest relations Operations management Supplier management Budget control Safety standards in production Production inventory management Managing hospitality teams Mid-level Community outreach Kitchen cost control Team management Packaging Plating Kitchen staff training Materials management in food and beverage Packaging (food) Food ordering Clean workspace maintenance Equipment inventory management Implementing cost-saving initiatives Staffing management Overseeing training Health and safety training programs Customer complaint resolution Full Job Description Position Overview The Sous Chef reports to the Executive Chef in leading the restaurant team in a high-volume, full-service restaurant. Responsibilities include overseeing service operations, ensuring exceptional guest experiences, managing costs, and maintaining a safe, efficient restaurant environment. A 50 hour work week, including administrative time, is expected.

Key Responsibilities :

1.

Staff Management:

Train and supervise hourly kitchen staff. Manage staff duties to ensure smooth kitchen operations. Aid in conducting regular performance evaluations and provide constructive feedback. 2.

Food Preparation and Production:

Oversee food preparation, cooking, and presentation to maintain high culinary standards as set by the executive chef. Participate in menu development, including seasonal specials, product offerings, and execution logistics. Assist with patio season menu, including prep, ordering, and packaging. 3.

Inventory and Ordering:

Manage inventory levels of all kitchen supplies, food products, and equipment. Place orders with suppliers and monitor price variances between vendors. Perform regular inventory audits to minimize waste and optimize product usage. 4.

Health and Safety Compliance:

Ensure compliance with health and safety regulations, including food safety guidelines. Manage the cleanliness and organization in the staff, kitchen, and storage areas. Conduct regular safety and cleanliness training for kitchen staff. 5.

Budget and Cost Control:

Participate in achieving sales and COG goals as set by the Executive Chef and GM. Monitor food costs and labor costs, implementing strategies for cost reduction. Analyze product mix to drive menu pricing and profitability. 6.

Guest Experience:

Collaborate with service staff to ensure exceptional food presentation and delivery. Address guest feedback and complaints related to food quality or service. 7.

Special Projects:

Participate in events and community activities to promote Standard ID. Stay updated on culinary trends and suggest innovative ideas to enhance the menu.