Sous Chef - Nectar Bluffton

Description

Responsible for all kitchen functions as directed by the Executive Chef including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high volume restaurant setting.

Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

Check the quality of raw or cooked food products to ensure that standards are met.

Check and maintain proper food holding and refrigeration temperature control points.

Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

Supervise or coordinate activities of cooks or workers engaged in food preparation.

Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.

Inspect supplies, equipment, or work areas to ensure conformance to established standards.

Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures.

Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Check the quantity and quality of received products.

Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.

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.

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

Attend all scheduled employee meetings and offers suggestions for improvement.

Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.

Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Position Requirements

1-2 years of back of house management preferred

At least 6 months experience in a similar capacity

Ability to perform basic math calculations

Able to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week

ServSafe Certification or plan to receive one within 3 months

Able to communicate effectively with managers, kitchen and dining room personnel, and guests

Able to reach, bend, stoop and frequently lift up to 50 pounds

Able to work in a standing position for long periods of time (up to 9 hours)

Must be eligible to work in the United States

Contact :

About the Organization

EOE Statement

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Benefits

*Major Medical Health Insurance*Vision, Dental, Life Insurance and other supplemental insurance options*Discounts at all of our sister restaurants *Opportunities for advancement

Salary

52,000-60,000

This position is currently accepting applications.