North County, San Diego Fine Dining Restaurant Seeking Sous Chef

Position Summary:

The Sous Chef reports directly to the Executive Chef. This individual must be familiar with the kitchen’s operations so they can fill in for the Executive Chef when needed and assist in resolving any problems that may arise on the job. A Sous Chef must possess the ability to quickly and authoritatively delegate job tasks to the Back of the House staff. They must also be able to draw upon their experience to cover roles when needed and to effectively coach the BOH staff.

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve supervising the entire BOH staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of the Chef Team.

The Sous Chef may also be responsible for menu development, ordering, inventory, processing invoices, scheduling and human resource issues. A large portion of a sous chef’s duties are technical and they are very involved in daily production.

Job Responsibilities-

1.Productivity

-Stations are set up on time with quantities reflecting projected volume

-Prep is directed by the Chef on duty to assure maximum productivity and to avoid waste

-Breaks are taken at set times assigned by the Chef on duty to avoid penalties and to maximize productivity

-Employees notify Executive Chef or Sous Chef when they leave the line for break, bathroom, or any other circumstances

2.Daily Station/Line Checks – Prior to each meal period

-Sanitizer in all stations

-Check rotation of product

-Smell, look and taste all food items

-Consistency in prepared items (sauce, salsas, mixes, etc.)

-Verify portion size (spot check with scale)

-Quantity is determined by the daily PMIX

-Confirm stations are set and ready for service per PMIX

3.Food Handling

-Follow all food safety guidelines to ensure all food products are safe for consumption

-Adherence to all State, Federal, and local health department regulations

-Consistently monitor time and temperature of all food products

-Ensure all food specifications and recipes are followed

-Keep specification book updated and in good condition

4.Safety

-Maintain a safety-first culture in the Back of House

-Document Guests and Employee Injury & Illness incidents

-Workers compensation reporting

-Adhere to all safety guidelines (cut gloves, non-slip shoes and chemical hazard communication)

-Responsible for overall cleanliness of the kitchen

5.Facility Repair & Maintenance

-Responsible for making repair and improvement recommendations to Executive Chef

-Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

6.Staff Training & Development

-Provide proper and detailed training for hourly personnel based on company established criteria

-Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines

-Provide timely and detailed performance evaluations for hourly BOH Team

-Document staff work performance including coaching and counseling

-Provide ongoing training for all positions in BOH and FOH

7.Communication

-Provide information necessary for employees to perform their job consistently and efficiently

-Daily Specials – explain portions, cooking methods, and presentation

-Ensure items are prepared for each station to reflect forecasted sales

-Feedback on daily service outlining execution and speed of service

-Evaluate BOH employees’ technique and pass along to the Executive Chef

Necessary Knowledge, Skills and Abilities-

-Minimum 3-years full service, high volume restaurant experience

-High school diploma or equivalent

-Culinary degree, AA or BA degree a plus

-Professional and proficient verbal and written communication skills

-Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices

-ServSafe Certification

Physical Demands-

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires the ability to stand, walk, lift, twist and bend for up to 10 hours a day and lift 50 lbs.