Sous Chef
Job Description
Sous Chefs report to the Culinary Operations team and Executive Chef of their outlet, manage daily kitchen operations, supervise hourly kitchen employees, and manage quality control measures regarding food quality and costs. The Sous oversees the Back of House in its entirety during their shifts, with oversight and responsibility including but not limited to labor management, corrective action, evaluating food quality in line with company standards, and maintaining flow of service. This job and its specific tasks remain constant in the presence or attendance of Executive Chef or a member of the Culinary Operations team.
Duties And Responsibilities
• Adhere to policies and procedures as set forth by the organization and ensure their practice throughout staff
• Supervision of employees via display of a positive attitude and maintenance of a high level of motivation. Encourage positive employee morale through frequent discussions, job training and a consistent and impartial system of discipline.
• Lead by example and arrive to work on time and prepared for the shift
• Consistently deliver the highest quality of service via maintenance of food quality and standards of preparation. Report all feedback / issues via manager logs and in-person communication with your team members
• Ensure communication between kitchen, FOH management, servers and guests is calm, clear and concise to provide smooth, well-coordinated service.
• Assist in the development of menus and meal planning.
• Attend pre-meal meetings to give all pertinent information regarding menu items and assist in ongoing staff education (i.e. preparation methods, ingredients and available alternatives).
• Maintain inventory and ordering necessary to operate menu on daily basis
• Maintain a neat and organized station, side station and overall kitchen work areas, including management of weekly or daily cleaning tasks to the standards of Home Team BBQ
• Demonstrate adequate organizational skills having the ability to handle several tasks at once
• Work as a part of a multi-unit team displayed through the cooperation, flexibility and attitude.
• Have efficient work practices that reduce waste and control costs
• Practice our core values of respect, encouragement, community and gratitude towards all staff and guests.
Shift Responsibilities
• Opening Chef:
Actively manages AM Prep Cooks, AM Line Cooks, and AM Dish team. Creates Daily Specials and has them to Opening FOH manager by 10 am. Ensures prep list is complete, any orders include correct product to company specifications/standards and are properly put away, back line is clean, and daily management log is completed prior to leaving for the day.
• Mid Chef:
Actively manages AM Line Cooks, Smoker and runs Expo for Lunch service. Completes Daily order guide and places any necessary Orders. Food quality and timeliness in accordance with company standards and practices should be the main focus, all while managing hourly labor. Checks out AM line cooks before they leave to ensure a smooth transition into dinner. Fills out next day’s prep list, inserts any notes from Lunch Service into management log and makes sure PM team is set up for service before leaving for the day.
• Closing Chef:
Actively manages PM Line Cooks, PM Prep Cooks, and PM Dish team and runs Expo for Dinner Service. Food quality and timeliness should be the main focus, all while managing hourly labor. Responsible for leading the closing of the kitchen.
Completes Daily Cleaning Log, Sets Late Night Menu, Finishes Executive Chef Log and double checks Produce Order Prior to leaving.
Knowledge, Skills, And Abilities
• At least 5 years’ experience as a chef/line cook
• Serve Safe Certified
• Positive attitudes and disposition are a must. You must be able to confidently and professionally engage staff and management.
• The ability to read and interpret documents such as safety, operating and maintenance instructions, policy and procedure manual as well as the ability to write routine reports and correspondence.
• Always provide the highest level of guest satisfaction. Able to resolve guest issues delicately and to their satisfaction.
• This position involves supervision of culinary staff; therefore, you must be able to show leadership and confidence to other employees.
• Ability to add, subtract, multiply and divide all units of measure.
• Computer proficiency in Word and Excel and ability to learn and become proficient with
the company’s POS system
Physicality Requirements
• 95%--Stands during shift.
• 75%--Reaches, bends, and stoops frequently.
• 5%-- Seated for completing administrative responsibilities and meetings.
• Ability to lift a minimum of 40 lbs.
• The ability to carry and transport heavy trays and equipment.
• Must be in good general health and demonstrate stability. Must be able to cope with mental and emotional stress of the position which includes adherence to time restraints.
• Position is subject to inside environmental conditions but may be exposed to cleaning chemicals and extreme heat.
Disclaimer:
This above job description in no way represents a contract for employment. As with all positions at the company, employment is considered “at will” or voluntary on the part of the company and the employee. Employment is not for a set period and may be terminated by either party with or without notice.
Restaurants
Management and Manufacturing
Full-time