Sous Chef [TG04]

Reports to: Executive Chef

Direct Reports: Restaurant Team Members

Job Summary:
Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens.

As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:

â— Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environment
â— Ensuring team members and managers adhere to established policies and procedures
â— Assisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUIT
â— Training all new Team Members using TG Training Certification Process
â— Ensuring Training Checklists are completed, uploaded and that Learning Platform trainings are complete
â— Enforcing safe work behaviors to maintain a safe environment for both guests and Team Members
â— Observing/ assisting in progressive discipline and performance evaluations
â— Assisting Managers with running shifts with the ability to run the restaurant without supervision
â— Assisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentation
â— Demonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food items
â— Supervising restaurant opening and closing procedures
â— Assisting in daily catering orders
â— Creating daily prep list
â— Creating/ assisting in creating daily Specials per standard
â— Completing daily time edits
â— Placing Fish and Produce orders
â— Assisting with period end inventory, sanitation, food cost and food execution
â— Conducting line checks and overseeing kitchen checklists
â— Managing open repair items in R&M Platform
â— Assisting with daily administrative duties and special projects as needed

nQualification Requirements for this position are:

â— Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurant
â— Demonstrated leadership skills, including coaching, directing and motivating a team
â— Solid base knowledge of culinary technique and its practical application
â— Must enjoy and be able to succeed in a fast-paced and high stress work environment
â— Customer service focused and solution oriented
â— Ability to work a flexible schedule based on restaurant needs
â— Commitment to continuing culinary development in both technique and perspective
â— Proficient in MS Office, Google Docs and Aloha Point of Sale
â— Proficiency in CTUIT, UltiPro and PeopleMatter is a plus
â— Excellent written and verbal communication with a positive and outgoing personality
â— Ongoing current Food Safety Manager certification

nPhysical, cognitive, social and environmental requirements include:
â— Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
â— Repetitive forward bend of head/neck
â— Some bending/kneeling/stooping/twisting/reaching required
â— Some repetitive motion and force required
â— Must be able to stand/walk for long periods of time (not all at one time)
â— Must be able to work in a stationary, seated position as needed (not all at one time)
â— Must be able to work in a hot kitchen environment
â— Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
â— Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Hours: Must be available to work nights & weekends

EEO/AA employer M/F/D/V