Sous Chef CLE (5a-1p)

Summary of Position

Iacofano's is seeking a strong Sous Chef candidate with the desire for upward movement to begin training for the Chef/Kitchen Manager position. The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen, assuring an efficient and effective operation. The Sous Chef will: build a culture of teamwork, enthusiasm, and superior service with the staff; train, motivate, and supervise subordinates.

Job Responsibilities and Duties:

Staffing:

Maintains accurate labor cost

Maintains a level of staffing to accurately and efficiently produce orders in a timely manner

Knows and understands what kitchen positions are needed, the scheduling void they will fill, starting hourly or salary and how they will effect the budget

Places employment adds that properly portray the needs of the position and what is required of the position

Ensures that proper paperwork, orientation and time clock procedures are in place before the employee starts

Properly names the employees position, pay rate for the position and trains the employee to perform efficiently and accurately with minimal supervision

Creates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes in the schedule

Monitors clocking in and out of employees daily to keep accurate records; knows why an employee would be receiving overtime

Maintain and Communicate an on call system of qualified cooks to fulfill the needs of our customers every day of the year 24 hours a day.

Product & Inventory

Maintains accurate food cost

Orders using the proper systems that Iacofano's deems necessary to create the most accurate inventory and product consistency

Accurately orders all necessary products to produce for upcoming, unforeseen and forecasted orders

Reduces store runs on regularly used products

Properly receives supplier orders; checks for quality and rejects unacceptable product ; makes sure that invoices are properly marked when receiving goods

Handles, stores and rotates all products properly using FIFO

Portions products consistently for speed and accuracy whether it's frozen, refrigerated or room temperature product

Maintains & calculates monthly (4-week) inventory

Recipes:

Develops recipes using equipment and staffing available

Records & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notes

Properly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised

Monitors that recipes are being replicated properly with the best presentation possible, customers eat with their eyes first

Production:

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment

Assumes 100% responsibility for quality of products served

Uses systems that allow employees to accurately plate products for consistency; ex. set number of chicken tenders per row in a hotel pan or set number of rolls per sheet pan for baking. This allows for counting a number of pans by using simple multiplication to compute the total number of pieces

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

Sanitation:

Maintains a clean and sanitary work stations, walls, shelving and flooring including but not limited to tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat top range, refrigeration equipment any/and all other equipment

Ensures and monitors that employees are following proper sanitation to prevent cross contamination, proper storage of product and proper employee hygiene

Knowledge of DHEC Regulations. Maintains DHEC Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc... at or above a score of 95

Works towards making the kitchen and facility a FDA audited kitchen.

Responsible for closing the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen

Maintains ServSafe Certification

Employee:

Monitors & documents employee attendance issues

Monitors, resolves & documents employee disciplinary actions against company policies set forth in the Iacofano Group, LLC Employee Handbook.

Maintains employee performance reviews at 90 days, 6 months & with any changes in job descriptions and properly relays them to the Director /Office for approval

Cross trains employees with the ability and motivation in one or more positions in the kitchen to shift labor when necessary & to cover shortages

Creates, schedules & maintains a monthly kitchen meeting

Reviews notes from the previous meeting on goals

Encourages employees to bring suggestions for improvement

Meeting topics to include but not limited to:

Customer compliments & complaints

Next months specials Creates goals for the next month

Next months goals

Order accuracy

Needs for improvement

Sanitation & organization of the kitchen and storage areas

Encourages employees through positive reinforcement

Information Technology

Understand and be willing to be trained on company email, software, ordering and inventory systems

Exclusively use the software for inputting orders and inventory

Use company email for communication

Requirements

A minimum of 3 years of experience in kitchen preparation and cooking.

Must be able to communicate clearly with managers, kitchen and packaging personnel.

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Be able to work in a standing position for long periods of time (up to 10 hours)

ServSafe Certified