Sous Chef

The Sous Chef is responsible for assisting in managing the day-to-day operation of the kitchen, coordinating inventory ordering schedules and ensuring highest level of food quality, taste and presentation is achieved. This will involve a large degree of supervising kitchen staff, as well as managing performance in the kitchen. The Sous Chef is also responsible for training, coaching, counseling, and recruiting new kitchen employees. ESSENTIAL FUNCTIONS (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.) Comply with Standards of Service and assists in assuring the same from all kitchen employees. Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. In conjunction with the Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. Establish and require strict adherence to health department and restaurant sanitation and food handling guidelines In conjunction with the Chef, develop menus and create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems Maintain effective working relationship with management, both back & front of house departments. Complete daily food orders based upon scheduled events and projected levels of business. Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection. REQUIREMENTS Tolon is Fort Wayne's first farm to table restaurant. We are chef owned & operated. Chef Matthew & his wife, Nicky, created Tolon out of love & appreciation for the highest quality ingredients our local farms, distillers & brewers have to offer. We focus on seasonality of product. Our menu changes often to showcase the best of the growing seasons. We offer guests a unique experience in our quaint "second" home. We offer a fine dining experience without the white table cloth.