1832 Steakhouse Sous Chef

Job Purpose or Objective(s): The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost. You will report to the Chef de Cuisine.

Primary Tasks:

1. You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are followed for all menu/ food items being produced and that all food items needed for production are available to team members. 2. Responsible for food preparation, storage, and service delivery to guest. 3. You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations. 4. Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations. 5. You will manage the training of all new culinary associates and ensure all standards are followed and resolve conflict situations with associates, customers or in-house situations as they arise. 6. Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking food of a specialized cuisine. 7. You will monitor and work with Chef de cuisine to control all financial aspects of the kitchen operations of designated venue including food costs, labor cost, and other expenses. 8. Resolve conflict situations with associates, customers, or in-house situations as they arise. 9. You will evaluate team members and develop strategies to improve culinary standards. 10. Perform other duties as may be assigned.

Requirements:

• Specialized culinary training
• Food Safety Certification
• Positively communicate and instruct team members
• Knowledge of menu development techniques, recipe development, plating guides, and menu cards.
• Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
• Basic math skills
• Three (3) or more years in an upscale restaurant with Sous Chef/ Kitchen Management experience
• Specialized culinary training
• Food Safety Certification
• Positively communicate and instruct team members
• Knowledge of menu development techniques, recipe development, plating guides, and menu cards.
• Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
• Basic math skills
• Three (3) or more years in an upscale restaurant with Sous Chef/ Kitchen Management experience 1.

You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are followed for all menu/ food items being produced and that all food items needed for production are available to team members. 2. Responsible for food preparation, storage, and service delivery to guest. 3. You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations. 4. Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations. 5. You will manage the training of all new culinary associates and ensure all standards are followed and resolve conflict situations with associates, customers or in-house situations as they arise. 6. Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking food of a specialized cuisine. 7. You will monitor and work with Chef de cuisine to control all financial aspects of the kitchen operations of designated venue including food costs, labor cost, and other expenses. 8. Resolve conflict situations with associates, customers, or in-house situations as they arise. 9. You will evaluate team members and develop strategies to improve culinary standards. 10. Perform other duties as may be assigned.