Job Overview

It's been a long time coming... Gramps is thrilled to now be hiring for our next restaurant concept.
The Sous Chef will oversee food quality and consistency in an attractive environment. Responsibilities include
managing the culinary functions and culinary standards set by the Culinary Director; whilst meeting the company's
financial goals, facilities maintenance, and personnel development objectives. 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.
• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Ability to have a highly motivated and energetic personality
• Ability to take initiative and exhibit flexibility
• Excellent guest service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional demeanor
• Able to effectively communicate in English, in both written and oral forms
Responsibilities:
FOOD QUALITY

  • The Chef will provide excellent quality and presentation of all food to the guests.
  • The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
  • In maintaining the standard of excellent quality the Chef is responsible for ongoing training and communicating these standards to the staff.

SERVICE

  • Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
  • It is the Chef's responsibility to participate in service education through: Daily line-ups, Quarterly menu meetings; and New server training programs
  • It is also the Chef's responsibility to train the kitchen staff to produce meals promptly

FINANCIAL OBJECTIVES

  • It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.

If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the Culinary Director or Restaurant Manager.
FACILITY MAINTENANCE

  • Maintain a high level of cleanliness in the kitchen facilities.
  • Supervise the daily cleaning of the pantry, cooking line, prep kitchen and dish area,
  • The Chef should make the appropriate assignments with staff.

SUPERVISORY RESPONSIBILITIES:

  • Assists the Restaurant Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit.
  • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
  • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Conditions:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • The noise level in the work environment is usually loud
  • The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds

Qualifications and Competencies:

  • Food Safety/Manager Certification
  • Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Ability to write routine reports, purchase orders, menus and correspondence.
  • Ability to communicate to groups of customers or employees of the organization.
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
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