Sous Chef (Full Time) McMurray Market District Express

Our Sous Chef is the all-important right hand to our Executive Chef. In addition to providing unparalleled guest service and supporting the Executive Chef in guiding, training, and coordinating the Restaurant team, you ll be the one we look to to make sure that our offerings and services promote growth and success for the store. This role is for a mover and a shaker in the foodie world!Who You Are: You are a team player at heart. You know that you are only successful when those around you are set up for success. You are eager to be part of an amazing team, and have the ability to inspire those around you. You are creative with cuisine, and love to help others foster their own creativity. An interest in food doesn t quite scratch the surface for you; you re passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple What s for dinner? and every opportunity to connect with people is an opportunity for you exchange ideas and learn tricks of the trade. Our team is the cream of the crop and must ensure that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn.

Job Responsibilities

• Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products.
• Provide unparalleled guest service, constantly striving to delight and surprise our guests, vendors, and stakeholders.
• Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests.
• Inspire your fellow Team Members and our guests with a passion for food and a willingness to go the Extra Mile to provide the best product.
• Inspect food and food preparation physically and visually to maintain quality standards and
  sanitation regulations.
• Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, and preparation lists, listing cooking times as well as Team Member feedback evaluations so the product can meet or exceed the guest s requirements and promote efficiency of operations and maximize company profits.
• Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.
• Ensure documentation of activities are available to ensure all federal , state, and county, as well as company requirements, are being met.
• Proactively control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget. Manage food and controllable inventories tracking weekly and monthly inventory reports.
• Review financial transactions and monitor departmental budgets by keeping up to date purchase logs and labor estimates. Actively review projections and profit and loss statements with the Executive Chef.
• Inspect equipment requirements to ensure proper presentation, transportation and safe handling of all items.
• Responsible for controlling some expense within a department.

Education and Training Required

• High school diploma or equivalent High School Diploma or Equivalent. Extensive prior prep cook experience or culinary training /degree required Must have excellent Food prep skills and food product knowledge

Experience Required

• 6 months to 1 year

Experience Desired

• Food Safety Awareness
• Product Knowledge
• Customer Service Experience

Age Requirement

• At least 18 years of age

Shift

1st Shift 6a 3p, 2nd Shift 2p 10p

Competencies Required

• Adaptability
• Customer Focused
• Gets Things Done
• Interpersonal Skills
• Problem Solving
• Respect for Self and Others

Work Environment

• Cold Prep Rooms
• Cooler
• Freezer
• Fryers/Grease
• Hot Ovens
• Normal store environment with no continuous exposure to extreme temps, dust, etc

Physical requirements

• Carrying Up to 100 pounds
• Lifting Up to 100 pounds