Sous Chef| Peak Restaurant by Rhubarb LLC

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Overview

In conjunction with the Executive Chef and Executive Sous Chef, the Sous Chef is a key position for the profitable and effective operation of the culinary department. The Sous Chef will work in conjunction with the Chef in developing and executing the restaurant menu. In this regard, the Sous Chef will be tasked with the daily preparation of high-quality products, while maintaining budgeted food cost by tracking inventory and raw materials. The Sous Chef will actively recruit, supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will prepare scheduling and assign tasks for optimum productivity and efficiency. The Sous Chef will actively and independently manage all aspects of employee relations throughout the employee life cycle to ensure a positive, harmonious, compliant, and cooperative work environment. The job of the Sous Chef requires open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role pays a yearly salary of $70,000 to $80,000.

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until November 30, 2024

Responsibilities

• Ensure profitable operation of the Kitchen by crafting and executing a distinctive menu that will set a standard in the market.
• Oversees the overall excellence of all product preparation and timely flow of service.
• Responsible for adhering to budgeted food cost by tracking inventory and product.
• Ensures that all recipes, products, food preparations techniques and food execution meet restaurant's specifications and commitment to culinary excellence.
• Will recruit the best talent and ensure their successful onboarding.
• Responsible for training, supervising, scheduling and assigning tasks for optimum productivity and efficiency.
• Will be responsible for food prep assignments and/or cooking during peak periods as needed and ensures that the team appropriately stocks and maintains sufficient levels of food products at line stations during service period.
• Maintains a clean and stocked workplace, prep area, storage area and walk-in.
• Implements all personnel policies/decisions as outlined in the Employee Handbook while holding the team accountable to these policies.
• Provide feedback to Executive Chef regarding team and individual performance while delivering coaching and counseling to team members daily.
• Responsible for administering disciplinary action when necessary, including termination.
• Document and record all personnel discipline information. Consult with Human resources for personnel discipline issues.
• Administer goal setting, performance evaluations and skills training as needed.
• Ensure weekly deep cleaning standards are met while adhering to standard operating procedures for food handling (labeling, proper storage, and rotation of product).
• Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Ensures kitchen staff are aware of workplace expectations by providing on-going assistance, training, and mentoring.
• Responsible for ensuring quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Ensure that all food safety standards are followed.
• Communicate with supervisors, peers, and subordinates.
• Makes independent decisions and solve problems. Organize, plan, and prioritize work.

Qualifications

• Professional degree in Culinary Arts preferred.
• Minimum of 3 years in a similar position in an upscale restaurant with prior supervisory experience.
• State issued Health Certificate and immunizations are required.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
• Must have active listening and effective communication skills.
• Good leadership skills, to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
• Must possess the skills to train others in developing needed skills for effective job performance.
• Good delegation skills to ensure staff meet objectives and achieve desired results.
• Proficient in recognizing problems and finding solutions creatively and expeditiously.
• Ability to set priorities and use initiative; solid decision-maker.
• Must be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Must be self-directed while working in a team-oriented environment.
• Must be able to work a flexible schedule; able and willing to work nights, weekends, and long hours.
• Must be able to stand for extended periods of time.
• Must be Serve Safe certified.
• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
• Must be able to supervise, coach, and train employees.
• Must be constantly aware of frequently changing events in cooking processes.

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