Executive Sous Chef

Job Description

Job Description

Description:

Department: Food and Beverage Kitchen

Reports to: Executive Chef and General Manager

Purpose:

The Sous Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding

food quality and speed of service requirements. The Sous chef works as part of the management team

of the restaurant to build sales and grow the business, and is responsible for operating a profitable restaurant.

where the quality of food, service, and ambience is continually challenged and improved, and where an environment that fosters creativity, free thinking, and intelligent decision-making is encouraged.

The Sous chef is expected to work an average of 55 - 60 hours per week.

Essential Duties:

- Creating and maintaining an upbeat, productive, and educational environment.

- Projecting a positive attitude.

- Showing respect for all employees and actively cultivating an inclusive environment built upon mutual respect, civility, and positivity.

- Providing ongoing training and constant improvement of product and workplace (i.e., safety, sanitation, and systems).

- Setting the pace and tone of the kitchen and overall restaurant through attitude, initiative, and drive.

- Providing feedback and direction to BOH employees to continue ongoing development.

- Helping to develop a cohesive team and leading them to work toward the common goals of the restaurant.

- Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation.

- Working closely with the General manager to create a team atmosphere among the entire staff that is both fun and professional.

- Leading by example, taking an active role in cooking and supervising on the line during dinner service.

- Participate in mini meetings with FOH management on a regular basis to ensure clear lines of communication and upkeep of company goals.

- Establishing clear communications along all lines within the business.

- Building the Business and Guest Base

- Aggressively working to build food sales by operating the kitchen with a guest-satisfaction mentality.

- Making decisions based on what is best for the guest.

- Solving problems so that each guest will want to return.

- Working with the GM and front-of-house manager to train staff on product knowledge.

Quality of Operations

The Sous chef ensures that the restaurant operates at or above company standards. The

Sous chef must pay attention to detail in all areas of the operation, including food quality and consistency, training

and development, security, safety, sanitation, and physical structure.

Specifically

- Ensuring strict adherence to standards for food quality.

- Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.

- Ensuring all Health Department regulations are always enforced.

Cost Management and Profitability

The Sous Chef is responsible for generating strong financial performance for the health of the restaurant and the

company. They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed

budgeted financial goals.

Specifically

- Working proactively with the General Manager to maximize sales and optimize profits through the management of food and labor costs.

- Food COGS goal of 28% or less.

- Total Kitchen Labor goal of 11%

- Analyzing weekly costs to ensure proactive management of controllable costs.

- Assuming full responsibility for:

- Monitor and minimize reports and minimize overtime.

- Help with monthly inventory

- Maintaining the valuations on your inventory using invoices from the vendor

- Purchasing and Receiving

- Monitoring local vendors accordingly.

- Placing effective orders, based on sales, while simultaneously taking advantage of drop-size incentives.

- Proper receiving, rotation, storage, and handling of all food products.

- Taking a hands-on approach and being directly involved in daily production.

- Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of labor, including:

- Daily prep counts.

- Weekly prep totals and weekly prep plans.

- Regular review of Product Mix (P-Mix) information.

Personnel

The Sous Chef is responsible for overseeing all aspects of kitchen staffing and assisting with

Scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.

Specifically:

- Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs.

- Keeping the GM informed of all staffing needs.

- Ensuring thorough and complete training of all employees, including kitchen operations, knife safety, proper handling of product, use of chemicals, use of equipment, etc.

- Minimizing employee turnover.

- Providing coaching, mentoring, and development to all employees, as this is critical for the success of the restaurant and the company.

- Mentoring, coaching, and developing Sous Sous Donald Readington to be an extension of yourself.

- Sous chef development should include: menu engineering, systems development, training systems, vendor negotiations, and kitchen management.

- Providing consistent and frequent feedback to Sous(s) and staff.

- Teaching and coaching staff daily.

- Holding BOH meetings to review specials, menu items, and discuss kitchen issues.

- Attending FOH Pre-Meals to review specials, menu items, and discuss kitchen issues.

- Producing an accurate forecast.

- Overseeing the creation and implementation of all menus.

- Ensure all menu changes are rolled out according to Barrels and Boards procedures

- Ensuring that performance reviews of all BOH employees are completed annually

Facility and Equipment

The Sous Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically:

- Providing a daily walk-through of the kitchen to determine areas needing attention or repair.

- Maintaining a running punch list of “need to have” as well as “nice to have” items, which are handled in a timely fashion as appropriate.

- Planning necessary upgrades in a timely, well-thought-out way.

- Calling the appropriate repair companies

- Keeping the Terrace Leadership informed of all necessary repairs and logging repairs, and maintenance.

-Willingness to work evenings, weekends, and holidays, as required by the operation’s schedule.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Education: A culinary arts degree or diploma is highly recommended. A bachelor's degree in Culinary Arts or Hospitality can be beneficial. Formal education provides a strong foundation in culinary techniques, food safety, and kitchen management.

Experience: 3-5 years of culinary experience with at least 3 years in a supervisory role in the kitchen.

Cooking Skills : Extensive knowledge of various cooking techniques, cuisines, and presentation styles.

Leadership and Management : Ability to lead, train, and motivate kitchen staff, including daily reports.

Communication : Excellent communication skills, both written and verbal, for effective team collaboration and communication with front-of-house staff.

Organization and Time Management : Strong organizational skills, time management, and the ability to work well and effectively under pressure.

Food Preparation and Quality Control : Excellent knowledge of food preparation techniques, food safety standards, and quality control procedures.

Food Cost Managemen t: Understanding of food cost analysis, inventory control, and ordering processes.