Sous Chef - Full-time / Part-time

TWIGS BISTRO AND MARTINI BAR
JOB DESCRIPTION
SOUS CHEF

Position Title:		Sous Chef		

Department:		Kitchen			Accountable To: 		Executive Chef

FLSA Status: Hourly Variable - Non-Exempt

Primary Objectives of Position
Train, supervise, and work with all cook and kitchen staff in order to prepare, cook, and present food according to Twigs Bistro and Martini Bar standard recipes in order to create quality food products.

Essential Functions
Average % of Time	
50%	Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen.  Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items.
	
20%	Reads and employs math skills for following recipes.  Processes requisitions for supplies.  Selects, trains, and supervises kitchen staff in the proper preparation of menu items, fosters improvements where necessary.
	
5%	Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
	
10%	Ensure proper receiving, storage (including temperature setting) and rotation of food products, so as to comply with health department regulations.
	
5%	Adhere to control procedures for cost and quality.
	
5%	Conducts pre-meal meetings and tests line staff (both culinary and servers) to ensure full knowledge and proper representation of menu items.

Other
Regular attendance in conformance with the standards, which may be established and or altered by Twigs Bistro and Martini Bar from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Twigs Bistro and Martini Bar rules and regulations for the safe and efficient operation of our properties.  Employees who violate the Twigs Bistro and Martini Bar rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Supportive Functions
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of  Twigs Bistro and Martini Bar.
•	Assist Executive Chef in menu design and recipe specifications.
•	Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
•	Maintain vacation schedule for proper staffing.
•	Report any equipment in need of repair to General Manager for service.
•	Perform other duties as requested, such as VIP parties and staff meetings.
Sous Chef
Page Two


Specific Job Knowledge, Skill, and Ability
The individual must possess the following knowledge, skills, and abilities, and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

•	Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
•	Knowledge of menu development, insight to marketing, cost and wage control.
•	Knowledge of food products, standard recipes and proper preparation.
•	Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
•	Ability to read, write and speak English to comprehend and communicate job functions.
•	Finger/hand dexterity in order to operate food machinery.
•	Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis.
•	Ability to work in confined spaces.
•	Ability to supervise large staff and accomplish goals on a timely basis.
•	Ability to perform duties within extreme temperature ranges.
•	Ability to conduct meetings, menu briefings and maintain communication lines between line staff and General Manager.
•	Ability to stand, walk, and/or sit continuously perform essential function for an extended period of time.
•	Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.
•	Hearing and visual ability to observe and detect signs of emergency situations.  Distinguish product, taste, texture, and presentation and observe preparation.

Qualification Standards
Education:
Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities.  High school education is preferred.

Experience:
Minimum three (3) years kitchen experience required.  Prior supervisory experience preferred.
Knowledge of most international and domestic dishes.

Licenses or Certificates:
Ability to obtain any government required licenses or certificates.  For example:  Washington Health Card Permit; Washington Liquor Service Permit.  CPR certification and/or first aid training preferred.

Grooming:
All employees must maintain a neat, clean, and well groomed appearance (specific standards available in our employee training manual)

PERFORMANCE STANDARDS
EXECUTIVE CHEF / SOUS CHEF

1.	There is an attitude of confidence and understanding in their team

2.	The supervisor uses his/her time so that the best possible result can be achieved by their team

3.	Performance expectations and operating standards are clearly communicated to each person on their team

4.	Team and individual assignments are completed accurately and on schedule

5.	Team members hired reflect the goals of the company

6.	Team members receive training and mentoring to master their current position and are encouraged to learn new positions

7.	Team members are well informed and feel empowered to make appropriate decisions that reflect the companies goals

8.	Key team members are offered development opportunities

9.	Succession planning is ongoing daily

10.	Good performance is recognized and poor performance is offered prompt feedback and corrected in a positive manner

11.	Performance is evaluated fairly and regularly 

12.	Effective communication is achieved when communicating with others

13.	Policies, procedures and all pertinent information is up to date and communicated clearly to team

14.	Decisions are made in a timely manner

15.	Conflicts are resolved promptly

16.	Supervision is done in the framework of:
a.	maintaining team members self esteem
b.	focusing on behavior and performance not people or personality
c.	encouraging participation
d.	listening
e.	overcoming barriers to communication