Sous Chef

Job Overview:

The Sous Chef is responsible for the day to day execution of all back of house operations at the direction of the Chef de Cuisine. This person will take a leadership role in BOH and act as an outlet liaison in the absence of the CDC.

Responsibilities and Duties:

- Ensure that all dishes are prepared to company specifications

- Oversee food preparation, checking that all back of house staff are performing their duties and meeting the company standard

- Monitor back of house cleanliness following Servsafe best practices. i.e. sanitation, storage, etc.

- Monitor back of house equipment and oversee preventative maintenance scheduling with Chief Engineer

- Monitor and ensure all health and safety standards are being met and executed

- Manage inventory & ordering so all necessary ingredients are readily available for production/ execution

- Receive deliveries appropriately: check in, sign, organize, code invoices

- New hire orientation and readiness; issue/ order coats, caps, thermometers, etc.

- Lead training and development of line level employees during onboarding

- Write back of house schedules based on labor budgets and sales projections

- Monitor budget and cost centers. Complete monthly inventories and price updates as needed

- Assist with menu development; builds, recipes, spec cards & costing

- Implement waste logs and Xfer sheets to control loss

- Print, monitor and file temp logs for PA Dept of Agriculture

- Complete daily food safety walkthrough/ line check; take or coach corrective actions

- Distribute payroll checks

- Serve as a liaison between FOH, BOH and Executive Team

- Attend required meetings that affect your outlet: Marketing, BEO, etc.

- Execute any additional duties as requested

Qualifications

Qualifications/ Requirements:

ServSafe Manager Certification

First Aid, CPR & AED Certification

Owner/ Manager RAMP Certification (suggested)