Sous Chef

Tröegs Brewing Company is a family-owned company with a perpetually curiosity for making great beer. We look for co-workers who share our uncompromising vision. We value highly-skilled people who can get along with others and maintain a positive working environment. 

Job Description:

The Sous Chef will train, motivate, and direct a diverse kitchen team to execute an efficient shift. The Sous Chef is primarily responsible for directing and delegating prep tasks and assigning kitchen station as well as filling in where needed to ensure quality food and guest experience. The ideal candidate must be systems-oriented and able to prioritize and execute tasks under tight deadlines. The Sous Chef must demonstrate strong culinary and leadership skills and develop skillsets among team members. The Sous Chef will be present during volume hours and must be able to run all facets of the kitchen in absence of the Executive Sous Chef. 

  Managerial Duties and Responsibilities:

• Leads Kitchen shift meetings to review Weekly Line Up for information and training 
• Manages and directs coworkers to achieve a consistent, exceptional execution of service.
• Ensures that all standards and guidelines are upheld in all areas of quality, presentation, and performance.
• Oversees completion of shift assignments and allocates additional running assignments to maintain kitchen cleanliness and production inventory. 
• Makes labor scheduling recommendations based upon coworker performance and volume patterns. 
• Oversees and reports on training progress and recommended improvements.
• Executes daily assignments based upon scheduled shift responsibilities.
• Helps to oversee Line Cooks, Prep Cooks, Bakery, and Dishwashers in connection with other Chefs and Leads 

Daily Duties, Functions, Responsibilities:

· Quality Assurance: 

o Ensure that all menu items are consistently prepared and served according to the recipe and mis en place sheets.

o Expedite the line and/or run various stations as needed.

o Maintain regular communication with all areas of the kitchen to ensure smooth execution of service.

o Check food quality daily and address shelve-life concerns. Practice and enforce FIFO standards.

o Check and Uphold Cleanliness Standards for all aspects of the kitchen

o Uphold standards and quality of service 

o Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following basic maintenance programs. Report all maintenance issues to Executive Sous Chef in a timely manner.

o Maintain a clean and organized work space at all times. 

o Ensure that all kitchen areas are well-stocked and organized at all times.

o Actively participate in menu development projects as assigned. 

· Management and Staffing:

o Execute training of employees while creating a positive, productive working environment. Identify new training needs and continually strive to develop your staff in all areas of service and professional development.

o Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

o Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

o Performs labor cuts during assigned shifts as dictated by customer volume and/or as a means of disciplinary action.

o Assure kitchen employees are here, in uniform, and on task.

o Report to weekly meetings prepared to discuss menu planning, sales and execution notes. Prioritized use of perishable ingredients and consistent application of Troegs Snack Bar presentation guidelines are to be followed.

· Customer Service:

o Ensure that all guests are welcome and given prompt courteous service at all times.

o Fill in where needed to ensure guest service standards and efficient operations.

o Promptly respond to customer inquiries and complaints.

o Make sure staff is acting appropriately when on-line and in-front of customers

· Additional Duties, Functions and Responsibilities:

o Prepare all required forms, orders, and reports on time and in an organized fashion.

o Assists with other projects as assigned by Chef or Executive Sous Chef.

Necessary Skills and Attributes:

• Formal culinary training and/or a minimum of five years kitchen experience required. Supervisory experience preferred.
• Must be able to work well independently and with a team (often in close physical proximity).
• Must be able to effectively communicate ideas and follow proper reporting structure. 
• Must possess ability to input basic data entry in computer forms. 
• Must be willing to accept direction and possess a desire to learn.
• Must possess and utilize professional leadership qualities, effective coordination with other departments and efficient      execution of resource allocation.

Physical Requirements:

• Ability to stand, bend, stoop, reach and walk constantly for long periods of time – up to 10 hours
• Ability to safely navigate the Tasting Room and Snack Bar areas including crowded spaces, wet/slippery floors, hot or sharp      kitchen equipment and tools, and/or stairs
• Ability to lift, carry and maneuver boxes, equipment and supplies of a variety of weights, with or without the assistance of a coworker

Work Schedule:

• 40 hours per week
• Must be able to work evenings, weekends and some holidays.