Job Overview

Responsible for all food production maintaining food quality and sanitation standards. Manage personnel and inventory to ensure the timely and high quality execution of our menu for our guests. Follow written schedule to maintain labor cost at expectation.

General Responsibilities

· Primarily, the Sous Chef works on the wheel which instructs, coordinates, and oversees ticket times, plate presentation, and overall production.
· Plans with the Chef and cooks all the daily specials, soups, and nightly dinner specials.
· Ensure each station is scheduled appropriately for both expected volume of business and staff proficiency.
· Maintains the highest sanitary standards, enforces Idaho food code and holds a ServSafe manager certification.
· Maintain proficiency in all stations.
· Ensure staff is trained appropriately for their specific roll.
· Organize walk-in, covers dates and neatly stores all the leftover products that are re-usable.
· Ensures that assigned work areas and equipment are clean and sanitary during shifts.
· Maintain consistent ticket times and plate presentations.
· Notifies the Chef with expected shortages.
· Supervises the daily production of food, cost of food and labor.
· Maintain portion and quality control of food menu.
· Maintains neat professional appearance and observe personal cleanliness rules at all times.
· Supervises all other day and night kitchen employees.
· Proactively address problems as they arise, identify issues quickly and take immediate action to resolve them.
· Ensure timely communication of issues and resolutions to the management team when necessary.
· Interacts with the General Manager, Assistant Manager, Bar Manager and wait staff to assure food production consistently exceeds the expectations of guests.
· Motivate and positively lead staff by example.
· Manage conflict by open fair problem solving approaches.
· Retain staff by being a Leader not a Boss.

Job Qualifications
Experience/ Knowledge:
· Basic understanding of professional cooking and knife handling skills.
· Understanding and knowledge of safety, sanitation and food handling procedures.
· Previous prep or line cook experience.
Skills/Aptitudes:
· Professional communication skills are required.
· Ability to take direction.
· Ability to work in a team environment.
· Ability to work calmly and effectively under pressure.
· Must have problem solving abilities, be self-motivated and organized.
· Commitment to quality service, and food and beverage knowledge.

License/Qualifications:
· ServSafe Food Manager certification required
· ServSafe Allergen certification required
· Must adhere to set schedule.
· Must be able to speak, read and understand basic cooking directions in English.

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