PM Sous Chef

Job Overview:

The PM Sous Chef will have the 3rd lead culinary role at The Pershing, underneath the Head Chef. The PM Sous Chef will work alongside the AM Sous Chef to lead through execution, delegation, and organization. They will manage the operational and administrative aspects of the back of house in the morning time period. This includes, but is not limited to, production, inventory, prep, and staff development. The PM Sous Chef will assist the Head Chef in planning and managing all back of house needs including food orders, back of house staff, and back of house budgeting. The goal of this role is to ensure consistent quality of food offerings through the continual progression of our menus and staff engagement.

Job Responsibilities:

The PM Sous Chef is responsible for the following tasks:

Staff Development:

Manage the kitchen and BOH staff through respect, organization, and attention to detailHold staff accountable for duties, responsibilities, and restaurant standards through rewards and consequencesEnsure BOH staff have proper training for hired positionsProvide feedback and appraisals to BOH staff to maintain continued development Provide staff and guest feedback to The Pershing management, while also acting as an intermediary when needed Build a culture of respect and open communication within the entire team

Production:

Support the Head Chef in the management of day-to-day operations of the restaurant with regards to the kitchen s needs, i.e. cleaning, prep, open, close, inventories, etc.

Bring energy, creativity, and innovative thinking to the running of the shift and development of the menuDelegate areas of responsibility to better achieve an efficient work dayFollow up on all duties delegated so that day to day operations maintain consistencyEnsure the opening, closing, and prep checklists are completed on a daily basisEnsure culinary products maintain high standards and are executed to specifications within a timely mannerCreation & execution of weekly specials with oversight from executive chefMonitor equipment maintenance and conditionReport deficiencies in both equipment and facilityWork closely with the The Pershing management, executive chef, and kitchen team to provide a cohesive vision of the concept and food that is The PershingEnsure the kitchen and it s staff operate alongside all state and federal health and safety codes/regulationsAssist with Pershing East tasks as neededAdministrative and FinancialKeep cleaning schedules organized and timely in their executionOrder culinary products in a timely manner so restaurant is not without necessary materials and ingredientsReceiving all culinary product orders to quality standards and ensure all culinary products are being stored properlyRecord all invoices into xtra-chef on a daily basisAssist with monthly inventory countingAssist with other administrative and organizational tasks as neededPersonalMaintain a professional appearance and attitude Set and maintain a high level of expectation through action and follow upMaintain a healthy separation from staff as to not allow a perception of biasPrepare for daily, weekly, and monthly requirements ahead of timeShow efficiency in the use of one's time and the time of others.

Maintain consistent communication with the General Manager, Head Chef The Pershing management team