SOUS CHEF

directly responsible for all kitchen functions including food purchasing, costing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
Requirements/Responsibilities Menu and Recipe Execution o Work with Executive Chef in menu planning and recipe execution o Ensure consistency of recipes and proper use of units of measure.
o Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
o Work to maintain target food cost, p-mix variance below company target.
o Spec all recipe items with purveyors and ordersmart on line ordering system.
o Implement menu changes and development of daily specials with exec.
Chef o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Purchasing – Storage – Security – Cleanliness o Purchasing and receiving procedure- quality control management, make sure all product inspected before invoice signed by C.
O.
D.
o Responsible for weekly, bi-period and period end inventories as needed.
o Invoice tracking systems and proper coding of product.
o Monitor storage, rotation of product and ordering efficiency.
o Ensure all product is labeled, brand identified and pars created.
o Monitor cleanliness of all stations o Ensure safety, security and cleanliness standards in all areas of restaurant o Knowledge of proper procedures for injuries on the job.
workman’s comp information Staff Training - Labor Cost Control o Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
o Culinary training and development of all station cooks.
o Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
o Maintain consistency in all facets of kitchen operations o Complete knowledge of all cooking stations including grill, pantry, sauté, etc o Complete menu knowledge of all services- i.
e.
brunch, late night, large parties o Development of checklists for each station- in spanish and english o Hourly employee training and development program.
o Food knowledge program- preparing of all foods using proper recipes and portions o Maintain proper safety and sanitation guidelines- monitor and train staff on food safety – ensure compliance with all local and state agencies.
o Organize and conduct ‘employee roundtable meetings’.
o Foster enthusiasm, respect and integrity among kitchen staff.
1.
Labor Cost Control o Work with chef to control labor cost and hit company targets.
o Complete knowledge of hours of operations, peak service hours.
o Complete comprehension of daily “aloha labor reports”.
o Monitor workmen’s comp and safety programs.
o Periodical review of payroll reports for accuracy- overtime issues etc o Aloha.
payroll adjustments to ensure employee is paid for time worked breaks and employee meals.
Repairs and Maintenance 1.
ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs knowledge of all kitchen equipment safety, usage, cleaning and service 2.
organize and monitor unit maintenance.
a.
Hood and fire extinguishers.
b.
Refrigeration maintenance.
c.
Monitor and coordinate kitchen equipment maintenance with chef and cooks.
preventative maintenance program to avoid potential problems.
d.
Refer to troubleshooting guidelines before calling any maintenance company e.
All service calls to be communicated to G.
M.
or Chef.
Qualifications o A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
o At least 6 months experience in a similar capacity.
o Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
o Be able to reach, bend, stoop and frequently lift up to 50 pounds.
o Be able to work in a standing position for long periods of time (up to 9 hours).
o Must be proficient with a computer and email.
fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in first aid, cpr, lifting and carrying objects and handling hazardous materials.
Special Instructions Please do not send any emails, resumes, or call.
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