SOUS CHEF

Job Description

Description:

Who We Are:

Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources.

Mission & Core Values:

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.

Position Summary:

As the Hourly Sous Chef of the restaurant you are responsible for all kitchen operations, including food, financial, and BOH team members. The Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards. Work closely with the Front of House staff to ensure an exceptional guest experience.

Acme Management Team member Qualities:

A strong and committed work ethic with an ever-present enthusiasm.

A passion for work and knowledge of food and beverage.

Someone who can lead and takes pride in teaching others

Someone who is honest and has integrity

Ability to multitask under pressure with a smile

A true team player, proactive and always going above and beyond

An eye for detail, cleanliness and organization

Someone who is humble and always willing to learn and get better

Someone who has the ability to make appropriate decisions in adverse situations

Ability to question, bring ideas to the table, and desire to make changes to be the best we can be

The Overall role of the Sous Chef at Acme is to:

Support the chef in running all BOH aspects of the restaurant

Assist in overall sales and profitability and exceed budgeted financial benchmarks

Be a dynamic leader and role model of the restaurant

Maintain a level of professionalism that proudly reflects the Acme brand

Maintain a positive and respectful work environment at all times

Support chef in hiring qualified team members who reflect our brand

Lead, train, motivate and mentor all team members

Maintain cleanliness, safety, and organization of the kitchen

Set the tone for the staff every shift for service

Follow all Acme systems and policies

Comply with all applicable laws and guidelines in respect to federal, state and local agenciesRequirements:

Specific Job Responsibilities and Tasks:

Financials:

As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales goals and budgets. All financials are driven by weekly Ops Statement in Ctuit.

Review weekly Ops statement with management team

Meet and exceed sales goals

Control of BOH Labor percentage

Meet food cost target

Comp review and accountability

Ensure proper coding and scanning of all food and paper good invoices in accordance with chart of accounts

Monthly PMIX evaluation

Food Quality and Menu Planning:

The Sous Chef’s job is to ensure that all food is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards.

Maintain core recipes

Make sure the highest quality food is prepared per the exact recipe specifications at all times

Assist in creating and costing recipes for daily specials

Maintain recipe books and ensure accessibility to team members in Google Drive

Routinely taste food items to insure consistency and conformance to recipes and standards of appearance

Ensure every plate leaving kitchen is properly executed, seasoned and visibly appealing

Constantly taste food for quality and consistency

Ensure food plating is consistent with food module

Ensure portion control

Kitchen Management:

As Sous Chef you are responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all BOH stations.

Purchases, Inventory and Pricing

Coordinate all BOH purchases with proper systems and checklists

Maintain accurate and appropriate food inventory levels

Control food costs by maintaining prep sheets, storage and waste log procedures

Conduct monthly food inventories

Ensure weekly food prices are being updated on inventory sheets

Ensure we are purchasing from approved vendors

Review weekly price sheets from vendors and approve invoices

Hold vendors accountable for the highest standards of quality and pricing

Daily operations:

Ensure orders are properly checked in for quality, accuracy and missing items

Ensure all deliveries are stored to health department requirements

Coordinate all daily prep needs with proper system and checklists

Responsible for following the shellfish procedure of the company

Ensure all proper holding and cooling procedures are in place

Ensure we are 100% health department compliant

Maintain a clean and organized kitchen

Ensure BOH team maintain and execute proper par levels

Ensure daily line checks are conducted with management team for taste, temperature and accuracy

Use daily kitchen checklists, forms and CTUIT manager log to communicate with management team

Work with FOH managers to execute menu changes, specials and price changes

Communicate BOH issues that may affect service and inform FOH team of any shortages in a timely manner

Staff and Scheduling:

As Sous Chef, you will assist the Executive Chef in staffing all BOH positions of the restaurant.

Interview and assist Executive Chef in hiring BOH team members

Assist in creating and maintaining all weekly BOH schedules in Ctuit

Assisting in creating schedules that adhere to budget and account for seasonal changes

Ensure proper coverage is in place depending on business volumes for each area of the restaurant

Training/Initial & Ongoing:

As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side by side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.

Assist in training BOH team to follow recipes and food production principles on all menu items

Assist in training BOH staff on Health Department compliance and all daily kitchen operating systems including checklists and forms

Assist in training and mentoring BOH team members

Educate FOH team in daily specials, product awareness and cultivate long-term food knowledge

Lead by example and motivate through positive reinforcement

Follow designated training schedule to ensure successful learning

State of the Restaurant:

The aesthetic and overall cleanliness and condition of the restaurant is an essential part of Acme experience.

Assist in coordinating all cleaning needs for restaurant with the cleaning company and Management

Maintain a clean and organized kitchen including prep areas, walk ins and additional storage areas

Responsible for cleanliness and all repair of the entire kitchen and storage areas

Take the lead on making sure that the restaurant is both clean and in compliant with health department standards

Store Operations:

Our day-to-day systems are designed to make everyone’s job easier and the restaurant more efficient.

Maintain and ensure all daily checklists and forms are completed

Ensure proper daily reporting in CTUIT manager log

CTUIT manager log read daily

Communicate daily pre-shift updates to management team on special instructions, policies, 86’d items

Ensure uniforms are clean and to standard

Opening and closing procedures are followed correctly

Assist in managing repair and maintenance of the kitchen and storage spaces

Attend weekly management meetings

Observe daily challenges and figure out systems and procedures to permanently create solutions

Hospitality and Floor presence:

In addition to service, guests return when they enjoy food. As Sous Chef, we encourage you to get to know our guests and participate in the culture of Acme.

Participate in media events

Assist and attend special events representing the Acme brand

Take time to give special attention to guests with special needs

Human Resources:

The Sous Chef will consistently hold team members accountable to the rules and standards of Acme restaurants. Never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team.

Hold all BOH team members accountable

Orientate, motivate, train and educate BOH personnel in restaurant policies, procedures, and rules

Oversee that all restaurant specific employees are being treated as equals and that all HR duties are being executed in a timely fashion

Evaluate, discipline and reward according to Acme standards

Maintain all proper documentation of disciplinary actions and incident reports

Maintain and manage clock-ins/outs, breaks, overtime and break violations

Ensure all hiring and firing procedures are in place including corrective counseling documentation

Follow proper Workman’s Comp procedures

Ensure a safe work environment at all times

Full-time