BOH Sous Chef

Position Summary:

The Sous Chef is responsible for ensuring the overall success of the crew members through consistent training, guidance, and on-going development. The ability to manage and mentor a team of Cooks, Prep Cooks, and dishwashers is a must, as is the ability to organize and oversee a high quality/volume food production and presentation to their guests. Candidates must have experience in managing a diverse staff. The ability to cooperatively develop, train, and implement food production systems is a must. Most of all, a true passion for your craft and a fantastic attitude are required!

 

Responsibilities:

The Sous Chef will take full responsibility for his/her restaurant or in certain cases support a Restaurant Chef. Leading, teaching, and disciplining crew members, under the guidance of the Executive/Airport Chef or Restaurant Chef. Striving to exceed guest’s expectations, while working as a team with other Sous Chefs. Will always work in support of the company and the Executive/Airport/Terminal Chef

in order to foster a great work environment for all crew members.

 – Prepare in accordance with the highest quality standards and ensure that all ingredients meet company specifications

– Strive for perfection in the restaurant, 100% guest satisfaction

– Assist and help coordinate all menu planning and implementation

– Ensure food standards and presentation are maintained and always improved

– Organize food production in a cost effective and hygienic manner

– Weekly schedule generation for restaurant

– Maintain inventory: order, receive, and account for all food products and purchases

– Assist in recruitment, training, and proper discipline of all kitchen staff

– Constantly strive to improve operating procedures

– Find methods of reducing costs without affecting the level of service or product received by the guests

– Provide coaching and the development for all restaurant crew members

– Maintain and monitor proper food handling procedures

– Use the crew member handbook to understand policies and procedures and communicate them with consistency

– Listen effectively before acting (seek to understand)

– Attend meetings when designated to do so

– Control and be accountable to the efforts in achieving both Food & Labor Cost goals

– Ensure and maintain state, and local standards of sanitation