SOUS CHEF. LOLA @ The NATIONAL HOTEL

Description

Lola @ The National Hotel is operated by Acme Hospitality Managment .

Position Summary:

As the Sous Chef of Lola you would be responsible for all kitchen operations, including culinary, financial, and scheduling operations.  The ideal candidate will have a proven track record of leading a culinary team as well as a desire to develop their managerial skills and have an ambition to grow within the company.  Applications should include a cover letter to be considered. References are a must.  A tasting menu may be required.

The Overall role of the Sous Chef is to:

• Support the  executive chef in running all BOH aspects of the restaurant
• Assist in overall sales and profitability and exceed budgeted financial benchmarks
• Be a dynamic leader and role model of the restaurant
• Maintain a positive and respectful work environment at all times
• Support chef in hiring qualified team members who reflect our brand
• Lead, train, motivate and mentor all team members 
• Maintain cleanliness, safety, and organization of the kitchen
• Set the tone for the staff every shift for service
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies

Team member Qualities:

• A strong and committed work ethic with an ever-present enthusiasm. 
• A passion for work and knowledge of food and beverage. 
• Someone who can lead and takes pride in teaching others
• Someone who is honest and has integrity
• Ability to multitask under pressure with a smile
• A true team player, proactive and always going above and beyond
• An eye for detail, cleanliness and organization 
• Someone who is humble and always willing to learn and get better
• Someone who has the ability to make appropriate decisions in adverse situations
• Ability to question, bring ideas to the table, and desire to make changes to be the best we can be

Specific Job Responsibilities and Tasks:

Financials: 

• Review weekly Ops statement with management team
• Meet and exceed sales goals
• Control of BOH Labor percentage
• Meet food cost target

Food Quality and Menu Planning:

The Sous Chef’s job is to ensure that all food is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards. 

• Maintain core recipes
• Make sure the highest quality food is prepared per the exact recipe specifications at all times
• Assist in creating and costing recipes for daily specials
• Maintain recipe books and ensure accessibility to team members in Google Drive
• Routinely taste food items to insure consistency and conformance to recipes and standards of appearance
• Ensure every plate leaving kitchen is properly executed, seasoned and visibly appealing
• Constantly taste food for quality and consistency 
• Ensure food plating is consistent with food module
• Ensure portion control

Kitchen Management:

As Sous Chef you are responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all BOH stations.

Daily operations

• Ensure orders are properly checked in for quality, accuracy and missing items
• Ensure all deliveries are stored to health department requirements
• Coordinate all daily prep needs with proper system and checklists
• Responsible for following the shellfish procedure of the company
• Ensure all proper holding and cooling procedures are in place
• Ensure we are 100% health department compliant
• Maintain a clean and organized kitchen

Staff and Scheduling:

As Sous Chef, you will assist the Executive Chef in staffing all BOH positions of the restaurant.

• Interview and assist Executive Chef in hiring BOH team members
• Assist in creating and maintaining all weekly BOH schedules in Ctuit
• Assisting in creating schedules that adhere to budget and account for seasonal changes
• Ensure proper coverage is in place depending on business volumes for each area of the restaurant

Training/Initial & Ongoing:

As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side by side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.

• Assist in training BOH team to follow recipes and food production principles on all menu items
• Assist in training BOH staff on Health Department compliance and all daily kitchen operating systems including checklists and forms
• Assist in training and mentoring BOH team members
• Educate FOH team in daily specials, product awareness and cultivate long-term food knowledge
• Lead by example and motivate through positive reinforcement

Hospitality and Floor presence:

In addition to service, guests return when they enjoy food. As Sous Chef, we encourage you to get to know our guests and participate in the culture of Acme.

• Participate in media events
• Assist and attend special events representing the Acme brand
• Take time to give special attention to guests with special needs

Human Resources:

The Sous Chef will consistently hold team members accountable to the rules and standards of Acme restaurants. Never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team. 

Requirements

Job Status:

Non-Exempt

Physical Requirements:

Standing - Constant

Walking - Constant

Sitting - Frequent

Climbing - OCCASIONAL 

Crawling - N/A 

Kneeling - FREQUENT OCCASIONAL

Bending - OCCASIONAL FREQUENT

Reaching above Shoulder - CONSTANT FREQUENT

Lifting:

10 lbs. - CONSTANT 

11 - 20 lbs. - CONSTANT 

21 - 50 lbs. - FREQUENT 

50 - 100 lbs. - OCCASIONAL FREQUENT

Carrying:

10 lbs. - CONSTANT 

11 - 20 lbs. - CONSTANT FREQUENT

21 - 50 lbs. - OCCASIONAL FREQUENT

51 - 100 lbs. - OCCASIONAL 

Pushing - CONSTANT 

Pulling - CONSTANT 

Manual Dexterity - CONSTANT 

Bi-Manual Dexterity - CONSTANT 

Fine Motor Skills - CONSTANT 

Gross Motor - CONSTANT 

Eye/Hand Coordination - CONSTANT 

Near Vision - CONSTANT 

Far Vision - CONSTANT 

Color Recognition - CONSTANT 

Hearing - CONSTANT 

Other -   

ENVIRONMENTAL FACTORS

Working Outside YES 

Working Inside YES 

Working alone YES 

Working closely with others YES 

Excessive cold/heat YES 

Excessive humidity/dampness YES 

Noise/Vibrations YES 

Working above ground YES 

Working below ground NO 

Working with chemicals/solvents/detergents/cleaners YES 

Working on uneven surfaces NO 

Operating moving equipment or vehicles NO 

Working around machinery or moving equipment YES 

Climbing on scaffolds or ladders YES 

Working under hazardous conditions NO