Sous Chef

Job Title: Sous Chef Direct Report: Executive Chef Position: Sous Chef Job Summary: The Sous Chef oversees kitchen operations by supporting and training the Line Cooks and other Kitchen Staff. The Sous Chef assists the Chef de Cuisine by managing kitchen production and employees. The Sous Chef is primarily responsible for cooking all food orders in an efficient manner. In addition, the Sous Chef prepares food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. The Sous Chef always ensures quality consistency by following recipe cards and production and portion standards. The Sous Chef is expected to serve as an example for the other Cooks to aspire to by continually going above and beyond. Also, the Sous Chef plays a key role in ensuing a sufficient inventory is maintained in order to meet daily needs, record deliveries, deal with discrepancies and assist with storage. The Sous Chef is highly knowledgeable about the proper use of kitchen equipment including but not limited to steamers, ovens, mixers, grills and dishwashing equipment. Essential Tasks and Responsibilities: Oversee and support line cooks in synchronizing food procurement and other food preparation tasks, ensuring labor and cost control goals are not exceeded Train line cooks on all aspects of the role, helping to enhance their cooking skills Conduct interviews, and hire, back of the house staff for open positions Perform a formal performance review process with back of the house staff Develop, read and follow recipes – prepare and cook hot and cold food items Ensure there are daily sufficient prepped foods to ensure the restaurant runs as smoothly and efficiently as possible Prepare and plate final food products ensuring an attractive presentation is achieved Ensure all food orders are completed in an efficient manner Order and receive food product from vendors – check in by item on invoice and input in receiving log Assist in conducting food and beverage inventories – note any out of stock items or possible shortages Maintain a strong working knowledge of culinary trends and use them where appropriate Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times Ensure cleanliness and high sanitation standards are maintained at all times Organize and maintain stock rooms and walk-in refrigerators At the end of the shift return all food items to designated storage areas - cover and date all perishable items May be required to schedule labor according to budget guidelines – ensuring all employee schedules are kept updated Must be flexible – willing to work a rotational schedule with rotational days off that may include weekends and holidays Must be well groomed and maintain a high level of professionalism at all times Must perform all miscellaneous duties assigned by upper management Know and comply with all company policies and procedures regarding safety, security, emergencies and energy Report to work on time and in complete uniform Daily use of appropriate PPE for the task assigned Report all injuries immediately to your manager/supervisor Understand the proper use of and storage of chemicals used in the location. Be familiar with the chemical SDS book and its contents. Additional Job Functions: Assist in other areas as needed Completion of any task requested by a supervisor or member of the 3NB management team. Supervisory Responsibilities: Responsible for directing the kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Consults with management about employee relations issues and scheduling of the staff. Required Qualifications: Must be able to effectively communicate and understand directions Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures Excellent customer service and a positive attitude Must be able to work in a team environment Must be well groomed Must have the ability to manage and support the kitchen staff Minimum 3 years experience working in a high-volume kitchen or equivalent schooling Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role Solid supervisory, organizational and time management skills are required Profit & Loss accountability– managed service experience is desirable Experience with and knowledge of all Microsoft applications required Must be willing to follow all Safety Standards Desired Qualifications: Culinary training or degree ServeSafe certified 3 or more years experience in the food service industry as a cook Work Environment: Back of the house Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions. Equipment Used: Oven Deep Fryer Mixer Grill Steamer Calculator Cutlery Dishwasher Chef Knives Other Cooking Equipment Computer Photocopier Other equipment as applicable Travel Requirements: No Travel (