Sous Chef

Job Title:

Sous Chef/ Kitchen Manager

Reports directly to:

Chef de Cuisine

Job Overview:

The Sous Chef is responsible for the day to day execution of all back of house operations at the direction of the Chef de Cuisine. This person will take a leadership role in BOH and act as an outlet liaison in the absence of the CDC.

Responsibilities and Duties:

• Ensure that all dishes are prepared to company specifications

• Oversee food preparation, checking that all back of house staff are performing their duties and meeting the company standard

• Monitor back of house cleanliness following Servsafe best practices. i.e. sanitation, storage, etc.

• Monitor back of house equipment and oversee preventative maintenance scheduling with Chief Engineer

• Monitor and ensure all health and safety standards are being met and executed

• Manage inventory & ordering so all necessary ingredients are readily available for production/ execution

• Receive deliveries appropriately: check in, sign, organize, code invoices

• New hire orientation and readiness; issue/ order coats, caps, thermometers, etc.

• Lead training and development of line level employees during onboarding

• Write back of house schedules based on labor budgets and sales projections

• Monitor budget and cost centers. Complete monthly inventories and price updates as needed

• Assist with menu development; builds, recipes, spec cards & costing

• Assist the Corporate Chef with streamlining kitchen processes to ease the execution of service by implementing SOPs

• Implement waste logs and Xfer sheets to control loss

• Print, monitor and file temp logs for PA Dept of Agriculture

• Complete daily food safety walkthrough/ line check; take or coach corrective actions

• Write and Post BOH schedules based on labor budgets provided by the Corporate Chef

• Validate time punches daily and complete time clock correction as needed

• Distribute payroll checks

• Serve as a liaison between FOH, BOH and Executive Team

• Attend required meetings that affect your outlet: Marketing, BEO, etc.

• Execute any additional duties as requested by the Corporate Chef or General Manager

Qualifications/ Requirements:

ServSafe Manager Certification

First Aid, CPR & AED Certification

Owner/ Manager RAMP Certification (suggested)