Executive Chef/ Sous Chef

Sous Chef Duties and Responsibilities

# Lead the Brigade Team on the Line During Active Service

# Anchor the stations to create and produce upscale food at high volume with proper timing, consistency and quality

# Assist with maintaining the targeted food cost percentage

#33 % drive monies to the bottom line

# Assist with maintaining the targeted labor cost percentage

#12.5 % drive monies to the bottom line

# Be the Leader of the Crew, never status quo

# Set the standard, lead by example

# Hire, train and develop a strong kitchen team

# Establish reviews and outline goals, monitor

# Hold staff meetings with chef daily and weekly

# Adhere to the standards and specifications set forth

# Standards:

# Order book with established par stock for all vendors

# Receiving procedures for all stock

# Order guides for all vendors with current pricing

# Weekly physical inventory (should be less than weekly purchases)

# Weekly (daily) declining food budget

# Weekly (daily) declining labor budget

# Weekly Financial Spreadsheet tracking food and labor for fiscal year

# Weekly schedule of employees based on forecast

# Daily prep sheets to maximize efficiency and minimize waste

# Sanitation guidelines and laws

# Understanding and implementation

# Working knowledge on daily basis

#

# Specifications:

# Highest food standards as set forth in recipes and photos

# Purchasing items to spec quality

# Proper portioning and usage

# Delivers consistency on every item every time

# Creative specials to improve bottom line

#

# Working relationships with all areas of management

# Working together for a common goal

# Respectful working relationships with all of staff

# Earn respect do not demand it

# Problem Solver

# Humble and Willing to Learn

# Handle Staff with Discipline and Rewards

# Respect for himself and his facility

# Education and development of oneself

Employment Type: Full Time

Salary: $52,000 - $70,000 Annual

Bonus/Commission: Yes

Job Type: Full-Time, Permanent