Title:	Sous Chef
ID:	6
Department:	Management
Location:	n/a

 Now Hiring Sous Chefs for our area restaurants!

We’re looking for a Chefs who realize the most important elements of a successful business include building relationships with customers and our team. Our ideal candidates will have a track record of success in the hospitality industry.

If you are a results oriented Chef with:

• Minimum three years management experience in the Restaurant industry. 
• Computer skills (word processing and spreadsheets) including Word, Excel, PowerPoint. 
• Excellent written communication, verbal communication and organizational skills. 
• Ability to work extended hours including nights and weekends. 
• Passion and enthusiasm 
• Outgoing, inspirational leadership style with solid results orientation. 
• Strong professional values and work ethic. 

We want to hear from you!

 

We offer:

• Opportunity for ground floor growth & key leadership positions 
• 2 weeks of Vacation DURING your first year 
• Entrepreneurial environment with participation in decision making 
• Extremely Competitive Salaries & Benefits 
• Achievable Bonuses 
• 5-day work week 
• Thorough training and ongoing development 

 

JOB DESCRIPTION

Title:                      Sous Chef

Reports to:             Executive Chef

Summary of Position: 

The sous chef manages food production and sanitation standards in the overall operation of the kitchen. In particular, a majority of a sous chef’s time is spent supervising and directing the kitchen operations and workforce, making staffing decisions, ordering and managing inventory, and ensuring customer satisfaction and product quality.

Duties & Responsibilities:

Values

• Understand and demonstrates completely all policies, procedures, standards, specifications, guidelines and training programs.

Management & Leadership

• Provides motivation and direction to kitchen team.
• Oversees communication with kitchen team members.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

Product & Service

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Knows all menu items offered at the restaurant. If asked, accurately answers menu items in regard to preparation methods, ingredients, portion sizes, and side items accompanying the dishes. If asked, specifies substitutions for items on the menu.
• Handles guest issues in a friendly and timely manner 100 percent of the time following the steps outlined in the operations manual.

Human Resources

• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• 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.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Implements proper people practices in regard to interviewing, selection, orienting, training, scheduling, and employee relations as outlined in the operations manual.

Personal Accountability & Growth

• Seeks out additional learning and resources to enhance personal knowledge and skill through books, seminars, online resources and industry publications.
• Promotes learning and growth opportunities within department.
• Takes ownership and is accountable for all personal responsibilities.

Safety & Sanitation

• Ensures all sanitation and safety standards are followed by his or her crew as set forth by the company; maintains a score of 92 percent or better on all sanitation and safety audits.
• Ensure that all kitchen areas are clean and kept in excellent condition through personal inspection and by following the restaurant’s cleaning schedules and facility audit programs.
• 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.

Sales & Profit

• Follows ordering procedure standards as outlined in the operations manual.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Ensures that proper food controls are in place to maintain an appropriate level of cost of goods; is within of .5 percent of the targeted food and liquor costs of goods.
• Ensures that proper labor controls are in place to maintain an appropriate staffing level and labor cost percentage; is within of .5 percent of the targeted labor cost.
• Stays within line-item budgetary goals assigned to this position, following the restaurant annual budget.
• Follows accounting principles and forecasting procedures as outlined in the operations manual.

Qualifications:

• Be at least 21 years of age.
• Must be able to read and communicate in English clearly and effectively. Spanish is a plus, but not required.
• Have knowledge of service and food and beverage, generally involving at least three years of executive chef positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Must possess manual ability to manipulate computer and handle/serve food.
• Must be able to stand for long periods of time, sometimes up to 12 hours.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.
• Must demonstrate enthusiasm and commitment to guest satisfaction.

For more info, please visit our websites at http://www.cafedeluxe.com and http://www.tortillacoast.com.