Job Overview:

The Sous Chef is responsible for the day to day execution of all back of house operations at the direction of the Chef de Cuisine. This person will take a leadership role in BOH and act as an outlet liaison in the absence of the CDC.

Responsibilities and Duties:

Ensure that all dishes are prepared to company specifications Oversee food preparation, checking that all back of house staff are performing their duties and meeting the company standard Monitor back of house cleanliness following Servsafe best practices. i.e. sanitation, storage, etc. Monitor back of house equipment and oversee preventative maintenance scheduling with Chief Engineer Monitor and ensure all health and safety standards are being met and executed Manage inventory & ordering so all necessary ingredients are readily available for production/ execution Receive deliveries appropriately: check in, sign, organize, code invoices New hire orientation and readiness; issue/ order coats, caps, thermometers, etc. Lead training and development of line level employees during onboarding Write back of house schedules based on labor budgets and sales projections Monitor budget and cost centers. Complete monthly inventories and price updates as needed Assist with menu development; builds, recipes, spec cards & costing Implement waste logs and Xfer sheets to control loss Print, monitor and file temp logs for PA Dept of Agriculture Complete daily food safety walkthrough/ line check; take or coach corrective actions Distribute payroll checks Serve as a liaison between FOH, BOH and Executive Team Attend required meetings that affect your outlet: Marketing, BEO, etc. Execute any additional duties as requested

Qualifications/ Requirements:

ServSafe Manager Certification First Aid, CPR & AED Certification Owner/ Manager RAMP Certification (suggested)