Experienced Sous Chef

POSITION SUMMARY:

The Sous Chef (BOH Manager) oversees kitchen operations to ensure the highest quality of food preparation and guest satisfaction. Key responsibilities include hiring and training kitchen staff, developing and implementing menus, managing food quality control, supervising food production, and maintaining compliance with health and safety regulations. This role also involves inventory management, supply management, and fostering a positive team environment. 

KEY RESPONSIBILITIES:

● Ensure all kitchen and food operations comply with health regulations and licensing guidelines; enforce adherence to safety standards and procedures.

● Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.

● Assign tasks to cooks and kitchen staff based on station needs and skill levels.

● Train new kitchen staff on proper techniques, recipes, and safety protocols, and provide performance feedback and coaching.

● Oversee all aspects of food preparation, production, and presentation; ensure consistent adherence to recipes and presentation standards.

● Conduct regular quality checks on food items throughout the cooking process and address any inconsistencies or issues with food quality immediately.

● Develop and implement creative, innovative, and high-quality menus; review and adjust menus as needed, collaborating with the Executive Chef to develop new menu items and specials.

● Assist in costing out menu items to maintain profitability and ensure consistency in menu execution across all shifts.

● Resolve all guest complaints related to food promptly and professionally.

● Monitor food inventory levels and place orders to maintain appropriate stock; implement proper food rotation practices to prevent waste.

● Analyze food cost reports and identify areas for cost reduction.

● Oversee the cleanliness and sanitation of the kitchen, ensuring compliance with health codes; maintain proper kitchen equipment and report any maintenance issues.

● Manage kitchen workflow during peak service periods to optimize efficiency.

● Communicate effectively with the Executive Chef, kitchen staff, and other departments, fostering a positive and collaborative team environment within the kitchen.

● Address any staff concerns or conflicts promptly.

● Prepare accurate and timely reports as required to maintain operational effectiveness.

● Represent the restaurant at outside functions as needed, promoting the establishment to the community.