Sous Chef

Description

Position: Sous Chef

FLSA Classification: Administrative Employee, Exempt

General Description of Work

With delegated authority, reporting to the Owner, General Manager, and the Executive Chef, the Sous Chef is responsible for:

Essential Function:

• Manage and run production lines while coaching and developing lead team associates.
• Assist the Chef de Cuisine on food Cost of Goods (COGs)
• Conduct pre-service walk-through ensuring Banquet / Event is ready to be served. 
• Oversee quality and consistency of all food items during service and special events.
• Maintain an organized, clean, and efficiently running kitchen at all times. 
• Closely monitor inventory and ensure that all products are ordered according to predetermined product specifications and all products are received in correct unit count and condition 
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor’s cost objectives are met.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Fill in where needed to ensure guest service standards and efficient operations.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Multitask and adapt between prep, line work, expo, and menu creativity at any given moment.
• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. 
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Organize day-to-day operations for the kitchen, restaurant, and themselves, with established routines for prep lists, line checks, menu edits, orders, service, and balancing kitchen and administrative duties.
• Understanding of sanitation and health code standards.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

Requirements

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: 

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• A minimum of 2 years of experience in management or similar capacity.
• Experience in a high-volume kitchen that includes lunch and dinner service.
• Strong leadership and management skills, along with proper communication skills. Able to take direction and feedback well.
• Familiarity with Michael's Genuine Food & Drink (MGFD), recognizing the menu approach and point of view, and adjusting skill set and creativity to fit the level of talent in-house while continuing to push forward. This includes an understanding of its James Beard Award-winning and Michelin Bib Gourmand recognition, farm-to-table approach, thoughtfully sourced ingredients, daily changes, and the ability to keep it simple yet innovative.
• Preferred cooking background includes Italian, French, Coastal American, local South Florida, wood-fire cooking, and an ingredient- and seasonally driven focus.

Language Skills:   

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability:

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for extended periods of time (up to 10 hours).

Compensation & Benefits:

• Annual salary between $70,000 - $85,000
• 1-week vacation during their first year of employment (after 6 months) and 2 weeks of paid vacation after 1 full year of employment.
• 401k
• Health, Life, Dental & Vision Insurance
• Employee Assistance Program
• Employee meal