Sous Chef

Duties & Responsibilities

Primary responsibilities include, but are not limited to the following:

• Arrive to work every day with a positive attitude, a willingness to learn, & prepared for the shift; Place all personal items in the proper designated areas
• Check in with your teammates and the manager upon arrival and before leaving to see if you can do anything for them 
• Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses
• Assist with costing all recipes regularly to ensure consistent profitability is achieved.
• Complete weekly product orders, ensuring proper product amounts are maintained to limit waste/spoilage
• Follow waste tracking system, as directed by the CDC
• Inspect delivery of food to ensure product is of the highest level of quality; Do not receive sub-par product
• Maintain positive and professional relations with vendors, including interactions on property with our staff
• Assist CDC in overseeing staffing pars, postings for open positions, interviewing and final approval for Back of House hires
• Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team
• Participate in training of Front of House staff as it pertains to menu and food knowledge
• Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper coverage; Provide weekly schedule for CDC’s approval in timely manner on a weekly basis
• Conduct pre-shift meetings and ensure team is prepared for each and every shift
• Manage cooks and porters in their daily responsibilities, providing clear, effective direction
• Ensure that all items are prepared properly and timely for service daily
• Ensure all position checklists are completed daily and accurately
• Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed
• Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish
• Collaborate with CDC for menu development, holiday items, special events and promotions
• Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards
• Inform the General Manager of any maintenance or repairs needed
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
• Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation

·       Maintain a reasonable schedule with flexible availability, including early mornings or late nights, holidays, and time for All Staff meetings and tastings 

• Participate in community events and helps to ensure corporate social responsibility goals of the company are

Essential Functions

●        Must be able to lift, move, and carry heavy boxes (at least 50 lbs)

●        Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions Occasional kneeling, bending, crouching, and climbing is required

●        Available to work weekends, nights, and holidays per the needs of the business

●        Able to perform essential job functions under pressure, maintain professionalism when working under stress

●        Fluent in written and spoken English

●        Must be reachable by email and able to communicate via phone as well

●        Polished personal presentation; Grooming meets company standards outlined in the Employee Handbook

●        Knowledge of workplace safety procedures and New York State Department of Health standards for bar and food service

Work and Education Experience

●        3+ years of experience in an upscale, high-volume restaurant environment  

·       High school diploma or GED

EEO Statement: We are  proud to be an Equal Opportunity Employer We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status