Sous Chef

The Blue Warbler aims to be the neighborhood hang every neighborhood wishes it had. In a century-old drug store flooded with natural light -- and on a garden patio that will be an oasis from daily stress -- we'll bring together the laid-back spirit of the diner and corner pub with modern, updated flair. Our thoughtfully crafted food and drinks will be creative, nourishing and approachable, and our service will be so warm, friendly and efficient that it will feel effortless -- even though it will take a ton of hard work to get all the details just right.If you take hospitality seriously and want to improve your professional credentials while spreading joy and making an honest living surrounded by fun, considerate, and grace-filled teammates, please consider applying to be the Warbler's first Sous Chef. We'll be opening our doors to the public soon, and we're looking for people who are as excited about taking flight as we are!  Job Summary Reports to the Executive Chef. Responsible for 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, cost control, and sanitation and cleanliness.Activities and Responsibilities Promote, work, and act in a manner consistent with the mission of The Blue Warbler: Our goal is to provide everyone -- the crew, the customers, and the community – with an excellent and profitable experience characterized by kindness, creativity, and joy.  ·  Monitor sanitation practices to ensure that employees follow standards and regulations. ·   Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. ·   Check the quality of raw or cooked food products to ensure that standards are met. ·   Check and maintain proper food holding and refrigeration temperature control points. ·   Estimate amounts and costs of required supplies, such as food and ingredients. ·   Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. ·   Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. ·   Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. ·   Supervise or coordinate activities of cooks or workers engaged in food preparation. ·   Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. ·   Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. ·   Inspect supplies, equipment, or work areas to ensure conformance to established standards. ·   Order or requisition food, equipment, or other supplies needed to ensure efficient operation. ·   Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. ·   Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. ·   Determine production schedules and staff requirements necessary to ensure timely delivery of services. ·   Check the quantity and quality of received products. ·   Determine how food should be presented and create decorative food displays. ·   Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants. ·   Coordinate planning, budgeting, or purchasing for all the food operations. ·   Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. ·   Prepare and cook foods of all types, either on a regular basis or for special guests or functions. ·   Meet with sales representatives to negotiate prices or order supplies. ·   Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. ·   Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. ·   Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. ·   Provide orientation of company and department rules, policies and procedures to new kitchen employees. ·   Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. ·   Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests. ·   Demonstrate new cooking techniques or equipment to staff. ·   Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by follo ·   More detail about The Blue Warbler (Junto Foods Inc.), please visit