Job description

Job Description

Title: SOUS CHEF Reports to: Executive Chef/Chef de Cuisine

Summary of Position: Directly responsible for assisting the Executive Chef/Chef de Cuisine in supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. In the absence of the Executive Chef/Chef de Cuisine, serve as senior supervisor of all kitchen operations.

Duties & Responsibilities:

• In the absence of Executive Chef, provide leadership and supervision of all Back of House staff.
• Solves any problems or issues that may arise in the course of day-to-day operations. Seizes control and takes ownership of any issues in the kitchen and brings them to resolution.
• Directs food preparation and collaborates with Executive Chef/Chef de Cuisine.
• Assist Executive Chef/Chef de Cuisine in the design of menus.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Execute high quality presentation of all plates, including both design and taste.
• Assist with menu planning, inventory and management of all supplies.
• Fill in where needed to ensure guest service standards and efficient operations.
• Assist Executive Chef/Chef de Cuisine/Kitchen Manager in ensuring that all menu items are of the highest quality and that a clean and safe work environment is maintained in all kitchen operational areas.
• Offer suggestions and creative ideas to Executive Chef/Chef de Cuisine that can improve upon the kitchen’s performance.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with Executive Chef/Chef de Cuisine to cost and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• At the direction of Executive Chef/Chef de Cuisine, order all necessary food supplies.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

• Assist Executive Chef/Chef de Cuisine in ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Observe all labor needs according to anticipated business activity, ensuring that all positions are staffed when and as needed. In conjunction with business needs, make appropriate staffing cuts as needed to maintain targeted labor costs.
• When supervising staff, be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Assist in the training of new kitchen personnel in proper preparation of all menu items according to standard recipe cards.
• Assist in the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Assist in training kitchen personnel in cleanliness and sanitation practices.
• Monitor and maintain all kitchen equipment. Inform Executive Chef and/or General Manager of any issues or concerns with kitchen equipment. Assist in overseeing any repairs are completed in a timely manner.
• Responsible for implementing appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points throughout all shifts.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.

Qualifications:

• A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 6 months experience in a similar capacity.
• Knowledge of a wide variety of cooking and preparation methods, ingredients, and procedures.
• Familiarity with industry’s best practices and techniques.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Strong ability to handle pressure. Superior time management skills.
• 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 9 hours).

Job Type: Full-time

Physical setting:

• Fine dining restaurant

Ability to commute/relocate:

• San Clemente, CA 92672: Reliably commute or planning to relocate before starting work (Required)

Experience:

• varied kitchen positions: 3 years (Required)

Work Location: One location

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