Sous Chef - Martina

Job Description

Job Description

Position Description : Job Title : Sous Chef

Location : MartinaReports to : Executive Chef

Salary Range : $50,000 - $70,000 per year

This role reports to the Executive Chef and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction.

Responsibilities :

Overseeing all prep cooks, line cooks, and dishwashers of restaurant

Coordinate cooks, and all staff to ensure the highest quality of food and service

Support other management and kitchen team members with daily tasks to ensure readiness for service

Support kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours.

Menu Management :

Ability to train and execute menu changes, with approval of Culinary Director

Execute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company

Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens

Create station maps, prep lists and training guides and standards when menu items changes

Administrative :

Assisting restaurant is maintaining food cost, proper parts and labor costs

Assist in continually update and amend policies and procedures for the BOH operation

Ensure kitchen teams are compliant with health codes

Maintain food and labor cost using company implemented systems

Assist in executing hiring and staffing

Execute Disciplinary actions when and if needed, including and not limited to

Verbal, written and final warnings; termination

Assist in executing requisition and purchase of necessary supplies

Execute all ordering or product and communication with vendors

With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses

Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast

Assist in all ordering or product and communication with vendors

Lead and / or attend weekly management meetings with restaurant managers

Training :

Training staff to execute new menu items

Coaching and training BOH staff with proper recipes

Manage training of all BOH staff members

Facilitate in the moment coaching and corrections when mistakes are made

Maintaining Standards

Implement and maintain daily food preparation and quality control standards

Maintain high standard of safety and sanitation in the kitchen

Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution

Hold cooks accountable for maintenance of all kitchen equipment and facilities

Hold cooks accountable for routine maintenance schedules for equipment

Oversee management and maintenance food inventory at appropriate level

Ensure kitchen teams are compliant with health codes

Maintenance of trash enclosure and enforcement of proper waste disposal

Active monitoring of FOG not going down drains

Minimum qualifications :

5 years of experience in a BOH setting

High school diploma or equivalentAbility to lift at least 50 lbs and stand for extended periods of 8 hours or moreNote : This job description is intended to outline the general nature and responsibilities of the role. It is not an exhaustive list of all duties, responsibilities, or qualifications associated with the position.

$50,000.00 - $70,000.00 Annually