Reports directly to:
Chef de Cuisine
Job Overview:
The Sous Chef is responsible for the day to day execution of all back of house operations at the direction of the Chef de Cuisine. This person will take a leadership role in BOH and act as an outlet liaison in the absence of the CDC.
Responsibilities and Duties:
- Ensure that all dishes are prepared to company specifications
- Oversee food preparation, checking that all back of house staff are performing their duties and meeting the company standard
- Monitor back of house cleanliness following Servsafe best practices. i.e. sanitation, storage, etc.
- Monitor back of house equipment and oversee preventative maintenance scheduling with Chief Engineer
- Monitor and ensure all health and safety standards are being met and executed
- Manage inventory & ordering so all necessary ingredients are readily available for production/ execution
- Receive deliveries appropriately: check in, sign, organize, code invoices
- New hire orientation and readiness; issue/ order coats, caps, thermometers, etc.
- Lead training and development of line level employees during onboarding
- Write back of house schedules based on labor budgets and sales projections
- Monitor budget and cost centers. Complete monthly inventories and price updates as needed
- Assist with menu development; builds, recipes, spec cards & costing
- Implement waste logs and Xfer sheets to control loss
- Print, monitor and file temp logs for PA Dept of Agriculture
- Complete daily food safety walkthrough/ line check; take or coach corrective actions
- Distribute payroll checks
- Serve as a liaison between FOH, BOH and Executive Team
- Attend required meetings that affect your outlet: Marketing, BEO, etc.
- Execute any additional duties as requested
Qualifications/ Requirements:
ServSafe Manager Certification
First Aid, CPR & AED Certification
Owner/ Manager RAMP Certification (suggested)
