Job Description

Sous Chef Duties and Responsibilities

Lead the Brigade Team on the Line During Active Service
1. Anchor the stations to create and produce upscale food at high volume with proper timing, consistency and quality
Assist with maintaining the targeted food cost percentage
1. 33 % drive monies to the bottom line
Assist with maintaining the targeted labor cost percentage
1. 12.5 % drive monies to the bottom line
Be the Leader of the Crew, never status quo
1. Set the standard, lead by example
Hire, train and develop a strong kitchen team
1. Establish reviews and outline goals, monitor
2. Hold staff meetings with chef daily and weekly
Adhere to the standards and specifications set forth
1. Standards:
  1. Order book with established par stock for all vendors
  2. Receiving procedures for all stock
  3. Order guides for all vendors with current pricing
  4. Weekly physical inventory (should be less than weekly purchases)
  5. Weekly (daily) declining food budget
  6. Weekly (daily) declining labor budget
  7. Weekly Financial Spreadsheet tracking food and labor for fiscal year
  8. Weekly schedule of employees based on forecast
  9. Daily prep sheets to maximize efficiency and minimize waste
  10. Sanitation guidelines and laws
    1. Understanding and implementation
    2. Working knowledge on daily basis
2. Specifications:
  1. Highest food standards as set forth in recipes and photos
  2. Purchasing items to spec quality
  3. Proper portioning and usage
  4. Delivers consistency on every item every time
  5. Creative specials to improve bottom line
Working relationships with all areas of management
1. Working together for a common goal
Respectful working relationships with all of staff
1. Earn respect do not demand it
Problem Solver
Humble and Willing to Learn
Handle Staff with Discipline and Rewards
Respect for himself and his facility
Education and development of oneself

Employment Type: Full Time
Salary: $52,000 - $70,000 Annual
Bonus/Commission: Yes

Job Tags

Full time

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