Sous Chef

Description

ESSENTIAL FUNCTIONS

Sous Chef

Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back-of-house operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedure

Establish professional relationships with the team and provide educational opportunities to teach and develop skills in other areas of the business

Support education and training demos, and on-the-job staff development to ensure safe work habits and proper processes as well as procedures if encountered with a dangerous or unsafe situation

Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served

Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed, and staff wear the proper uniform, as well as disciplinary procedures, are followed when applicable

Financial component, purchasing within budget guidelines, achieving cost off food and expectations.

Instill teamwork and synergy exists between the front and back-of-house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations

Monitoring daily production, consistency, quantity, and wastage

To attend Management training and meetings as and when required.

Develop, support, and administer an effective employee relations program to include employee coaching & counseling process, employee recognition programs, ensure a positive and supportive work environment

Required Skills/Qualifications:

Minimum of 3-4+ years experience working in a similar volume-based business that represents the culture and consistent, approachable, and elevated dishes

Culinary trained and professional who is passionate and curious to develop and grow as a Chef

Experienced managing P&L’s, labor, purchasing, vendors, and quality control while providing results in revenue

Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual experience and leader

Must encompass Food Serve Safe certification and have experience with local sanitation regulations

Well-versed and timely email etiquette as well as written and verbal communication

Experienced in training and the leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations

High school diploma or equivalent trade school certification

Physical Requirements:

Must be able to seize, grasp, turn and hold objects with hands

Must be able to work on your feet for at least 10 hours

Fast paced movements are required to go from one part of the club to others

Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 35 pounds regularly

Occasional environmental exposures to cold, heat, and water.

Occasionally kneel, bend, crouch and climb as required

Grooming

All employees must maintain a neat, clean, and well-groomed appearance per The Aster Hotel standards.

Other

Bilingual or multilingual ability helpful.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.