Sous Chef - Colita

Job Description Position Description: Job Title: Sous ChefLocation: ColitaReports to: Executive ChefSalary Range: $50,000 - $70,000 per year This role reports to the Executive Chef and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction.Responsibilities:Overseeing all prep cooks, line cooks, and dishwashers of restaurantCoordinate cooks, and all staff to ensure the highest quality of food and serviceSupport other management and kitchen team members with daily tasks to ensure readiness for serviceSupport kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours.Menu Management:Ability to train and execute menu changes, with approval of Culinary DirectorExecute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the companyCollaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergensCreate station maps, prep lists and training guides and standards when menu items changesAdministrative:Assisting restaurant is maintaining food cost, proper parts and labor costsAssist in continually update and amend policies and procedures for the BOH operationEnsure kitchen teams are compliant with health codesMaintain food and labor cost using company implemented systemsAssist in executing hiring and staffingExecute Disciplinary actions when and if needed, including and not limited toVerbal, written and final warnings; terminationAssist in executing requisition and purchase of necessary suppliesExecute all ordering or product and communication with vendorsWith company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expensesAccountable for meeting or exceeding food cost, labor cost, and other operating expense forecastAssist in all ordering or product and communication with vendorsLead and/or attend weekly management meetings with restaurant managersTraining:Training staff to execute new menu itemsCoaching and training BOH staff with proper recipesManage training of all BOH staff membersFacilitate in the moment coaching and corrections when mistakes are madeMaintaining StandardsImplement and maintain daily food preparation and quality control standardsMaintain high standard of safety and sanitation in the kitchenTeach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and executionHold cooks accountable for maintenance of all kitchen equipment and facilitiesHold cooks accountable for routine maintenance schedules for equipmentOversee management and maintenance food inventory at appropriate levelEnsure kitchen teams are compliant with health codesMaintenance of trash enclosure and enforcement of proper waste disposalActive monitoring of FOG not going down drainsMinimum qualifications:5 years of experience in a BOH settingHigh school diploma or equivalentAbility to lift at least 50 lbs and stand for extended periods of 8 hours or moreNote: This job description is intended to outline the general nature and responsibilities of the role. It is not an exhaustive list of all duties, responsibilities, or qualifications associated with the position.$50,000.00 - $70,000.00 Annually