Sous Chef
Sous Chef
Responsibilities & Duties
Reports to : Executive Chef
Executive Chef
Summary / Objective
Responsible for assisting the Executive Chef with daily kitchen
activities and overall quality of foods produced while maintaining a high
standard of cleanliness, sanitary and safe work environment.
Essential Functions
FOOD QUALITY
The Chef will provide "excellent quality" and
presentation" of all food to the guests.
The demonstration, preparation, and execution of each menu
item and the item specifications and presentation will be agreed upon.
In maintaining the standard of "excellent quality,"
the Chef is responsible for ongoing training and communicating these standards
to the staff.
SERVICE
Proper guest service requires that the food is produced on a
timely basis and that the servers are well educated regarding the menu.
It is the Chef's responsibility to participate in service
education through :
- Daily line-ups;
- Quarterly menu meetings; and
- New server training programs
- It is also the Chef's responsibility to train the kitchen
staff to produce meals promptly.
The goal is to execute all tickets in twenty minutes or less.
FINANCIAL OBJECTIVES
The Chef must meet the financial targets
while achieving the food quality and service objectives.
Suppose there are structural reasons that the financial goals
cannot be met without sacrificing food quality of service. In that case, it is the Chef's
responsibility to identify the problems and promptly bring them to the Executive Chef's attention.
FACILITY MAINTENANCE
Maintain a high level of cleanliness in the kitchen
facilities.
The Chef is responsible for supervising the daily
cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.
The Chef should make the appropriate assignments for his
staff.
Work Environment
This job is usually performed indoors, in a controlled
environment, and experiences a moderate noise level in the work environment. This job has intermittent levels of high stress.
Physical Demands
An employee must meet the physical demands described here to perform the essential functions of this job successfully.
While performing the duties of this job, the employee is
regularly required to talk or hear. The employee is required to stand; walk;
sit; use hands to finger, handle, or feel depending on the situation, reach
with hands and arms; and stoop, kneel, or crouch. The employee must
occasionally lift and / or move up to 50 pounds. Specific vision abilities
required by this job include close vision and distance vision.
Position Type / Expected Hours of Work
This is a full-time position. The employee is expected to
work alternating schedules, including nights, weekends, and holidays.
Required Education, Experience, and Qualifications
- Degree in Culinary Arts
- Food Safety / Manager Certification
- Customer / Client Focus Expertise in food product,
presentation, quality, and preparation, along with menu concept and design.
Ability to read and interpret documents such as safety rules,
operating and maintenance instructions, and procedure manuals.
Ability to write routine reports, purchase orders, menus, and
correspondence.
Ability to communicate to groups of customers or employees of
the organization.
Ability to add, subtract, multiply, and divide into all units
of measure, using whole numbers, common fractions, and decimals. Ability to
compute rate, ratio, and percent.
- Ability to solve practical problems and deal with various concrete variables in situations where only limited standardization exists.
- Ability to interpret various instructions furnished in
written, oral, diagram, or schedule form.
- Excellent record of kitchen and staff management.
- Understanding of various cooking methods, ingredients,
equipment, and procedures.
- Ability to spot and resolve problems efficiently.
- Strong Organizational Skills.
- Capable of delegating multiple tasks.
- Communication and leadership skills.
- Time Management Skills.
- Working knowledge of various computer software programs (MS
Office, restaurant management software, POS)
Supervisory
Responsibility
The Sous Chef has assigned duties, station and procedures which are
monitored by Executive Chef
Other Duties
Please note this job description is
not designed to cover or contain a comprehensive listing of activities, duties,
or responsibilities that are required of the employee for this job. In addition, duties,
responsibilities, and activities may change at any time with or without notice.
V&E provides equal employment
opportunities to all employees and applicants for employment and prohibits
discrimination and harassment of any type without regard to race, color,
religion, age, sex, national origin, disability status, genetics, protected
veteran status, sexual orientation, gender identity or expression, or any other
characteristic protected by federal, state or local laws.