Sous Chef

3 weeks ago

Charlotte, United States Reid's Fine Foods Full time

Job Overview

Responsible for all tasks as needed to make the kitchen run effectively. You will also be an essential part of supervising, leading, and training employees. Must be able to create a standard recipe and follow through exactly. Must have the ability to work well with others and complete required duties within shift. Will be responsible for helping maintain and control the level and quality, cleanliness and safety of the kitchen.

Responsibilities and Duties

· Ordering product for the store.

· Maintaining a labor budget and keeping up with food costs and waste to specified goals.

· Maintaining communications with general manger, executive chef, and all delivery drivers.

· Ensuring food quality is up to Reid’s Fine Foods standards.

· Ability to show up to work on time. Tardiness should be reported to the Executive Chef. Tardiness of more than 5 minutes should be reported to direct supervisor via phone call or text message.

· Ability to communicate any need for time off. Requests need to be submitted two weeks in advance and cannot be made between November 1st and December 31st.

· Must have ability to lift 25lbs or more.

· Ability to stand/walk for 8 or more hours per shift.

· Ability to check in orders and communicate with delivery drivers properly.

· Ability to understand monthly food margins/inventory expectations.

· Must help with monthly inventory count.

· Understanding of weekly schedule of production and how to properly manage a prep list per area in kitchen.

· Must have understanding of food safety and sanitation, Serve Safe is required for this position.

· Knife and prep skills such as dicing, slicing, and peeling.

· Must be able to manage time appropriately.

· Understands and complies consistently with the standard portion size and recipe specifications.

· Maintains a clean sanitary workstation area including tables, shelves, equipment, walls, and floors.

· Open and close the kitchen appropriately by following checklists.

· Promptly report any equipment or food quality issues to the Executive Chef.

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