Job Summary The Sous Chef supports the General Manager and restaurant by maintaining the back-of-house day-to-day operations. In this role, they operate with a high level of responsibility, quality, ethics, and professionalism while ensuring the operational needs of the kitchen are met Sous Chefs are nimble, task-oriented problem solvers who have a knack for organizing, training team members, and exceeding Cornbread standards. People & Culture Recruit, train, and build a diverse highly functioning team per Cornbread 101 Training Program standards Communicate proactively, professionally, and positively with all team members, colleagues, and guests Demonstrate compassion and care while setting clear expectations and accountability Confront, diffuse, and resolve difficult situations in a proactive, fair, and solution-oriented manner Coach team to meet and exceed cornbread standards and treat all guests and each other with respect Execute and deliver performance appraisals and merit increase processes for all applicable team members in a fair and equitable manner Health & Safety Promote and practice safe work habits through leading by example, training, education, and day-to-day management Implement and follow up on deep cleaning schedules Proactively identify, resolve, and implement preventative strategies for potential safety hazards Ensure all accidents are documented following proper procedure Operate and lead the team in accordance with the local Department of Health requirements Ensure the team is presenting food served at appropriate temperatures, within standard ticket times Ensure that Cornbread is following all of the recommended guidelines provided by the New York & New Jersey Department of Health and the CDC Follow all Covid-19 protocols Operations & Business Management Study existing menus, educate and direct the kitchen staff through service Supervise operations of the back of house to maximize service potential, seeking out ways to enhance the guest experience by delivering consistent and timely dishes Ensure food standard and safety compliance including storage, food specifications, recipes, plating, and garnishes Ensure compliance with SOP in the areas of food specifications, recipes, plating, and garnishes Train Team Members on food handling techniques including hygiene following Cornbread standards Work collaboratively with the General Manager in maintaining a safety program in the restaurant that incorporates a safety committee, safety meetings, and information on the use of safety tools and procedures Build and sustain relationships with vendors and distributors Ensure compliance with all applicable federal, state, and local regulations Monitor loss and spoilage and maximize profitability within food cost guidelines Inventory Management Monitor loss and spoilage and maximize profitability within food cost guidelines Manage and maintain temperature and receiving log books PARS adherence, timely ordering, and supply chain management Keep well-organized store rooms in accordance to FIFO Create and manage a labor schedule that is efficient and cost-effective Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies, and tactics Knowledgeable in all restaurant operations Maintain the back of house restaurant structure including but not limited to appliances, equipment, deep cleaning, sanitation practices, and pantry closet Attend all required leadership meetings

Pay:

$20.00 per hour

Work Location:

In person