Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen 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 their particular chef roles. Experience with vendor management and understanding of food costs a must.
Summary of Key Responsibilities
Responsibilities and essential job functions include but are not limited to the following:
- Ensures customer satisfaction through the consistent and quick preparation of menu items. Knows all menu items and their ingredients. Makes sure all food is properly prepared to the recipes and standards set by SJN & Associates. Ensures kitchen staff maintains ticket times less than 7 minutes. Checks final product before it is delivered to the customer to ensure proper preparation and plating.
- Maintains a safe and clean work environment. Adheres to health code and hold kitchen staff accountable to do the same. Makes sure the kitchen staff is in proper uniform, works with gloves and appears clean when working within the kitchen. Keeps all kitchen areas clean, sanitized and organized. Tests freshness and quality of products on a daily basis. Reports food quality or facility issues immediately to Manager on Duty.
- Possess good leadership skills. Directs, coordinates and delegates responsibilities to kitchen staff to ensure goals and objectives of the kitchen are met on a daily basis. Manages break schedules for kitchen staff. Reports staff issues immediately to General Manager.
- Works with the Chef to produce diversified menus in accordance with the restaurant’s policy and vision. Able to create dishes when required that appeal to clientele. Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements. Plan the food design in order to create a perfect match between the dish’s aspect and its taste.
- Discover talented chefs and train them in accordance with the restaurants high standards.
- Is punctual and maintains a good attendance record. Maintains order and efficiency at all times in the kitchen.
- Is professional on all levels while clocked in or on company premises. Leaves issues not related to work, outside of work. Comes to work with a positive attitude and outlook on the day.
- Communicates to management when there is an issue, whether it is personal or work related. Maintains the utmost integrity and honesty.
Summary of Experience
- To perform this job successfully, an individual must be able to perform each key responsibility satisfactorily.
Required Knowledge, Skills and Abilities
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.
- Skilled in using food service equipment including knives, pots, pans and ovens.
- Ability to communicate with management, staff, vendors and customers. Ability to read and interpret documents such as training cards/manuals, order forms, safety rules, operating and maintenance instructions, and procedure manuals. Ability to complete routine reports like daily temperature logs and receiving logs. Ability to speak effectively before groups of customers or employees of organization.
- Ability to deal with problems and resolve them efficiently without raising voice to other employees. Ability to multi-task in a fast-paced and hot environment.
- ServSafe Food Manager Certification Preferred.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Constant standing/walking
- Occasional stooping, kneeling or crawling
- Occasional pushing, pulling, lifting or carrying up to 40 lbs.
- Occasional computer/POS Register usage.
- Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine.
- Constant reaching, turning, and performing precision work around bar area
- Constant receiving detailed information through oral communication.
- Constant talking, expressing or exchanging ideas by means of the spoken word
- Frequent distinguishing, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors.
- Constant clarity of vision at near and/or far distances.