Sous Chef

We are seeking a Sous Chef to join our team You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

Goal: Contributes to company’s Mission by providing strong leadership for the crew which results in meeting Guest’s expectations. Meets negotiated goals for financial, operating, staffing & food quality

Direct Responsibility For: Cooks, Dishwashers

Reports to: Chef

Areas of Responsibility:

The “Who” of the job:

Leadership:

• -Solutions are sought for all problems, with a “can do” environment existing
• -Crewmembers grow in their job positions through effective coaching and directing skills
• -The kitchen team is motivated and inspired as we “lead by example”
• -Good judgment is exercised in delegating authority and responsibility
• -Decisions and discipline are fair and consistent for all team members
• -Input to operations is enthusiastically shared at management team meetings
• -The Sous Chef grows in position as measured by performance standards
• -An “open door” policy results in a positive work environment
• -IPC’s meet company guidelines (agendas, timeliness)

The “What” of the job:

B. Staffing:

• -Crewmembers are coached, trained, and developed in their job positions
• -Turnover is kept to a minimum through a positive work environment
• -Crewmembers are hired and trained according to company criteria and selection processes
• -Performance Appraisals are conducted in a timely and appropriate manner
• -Problem performance is dealt with efficiently and documented

C. Profit/Productivity:

• -Negotiated cost goals are met for labor and operating accounts
• -Food cost goals are achieved through support for Chef in cost control areas
• -All staff members have a high awareness of production goals and cost controls
• -Specials items meet standards for a good price/value package for the Guest
• -Crew wage guidelines are adhered to for the staff (increases approved by Chef)

D. Food & Beverage:

• -Plate presentation meets company guidelines for all menu items
• -Production timings are met
• -Safe food handling guidelines are followed at all times
• -The staff is educated on menu items specs, and important points of recipes
• -All menu and specials items reflect current restaurant vision
• -Current & complete recipe manuals are in good working condition and used by the staff

E. Guest Service/Hospitality:

• -All reasonable Guest requests are honored willingly
• -All decisions are made and communicated with a “Guest First” approach
• -Guest’s expectations are met for food quality, selection, presentation, & timings

F. Facility:

• -Assigned kitchen work areas are clean and well-organized
• -The crew is provided a safe working environment at all times
• -Capital expenditure needs are communicated to the Chef
• -Equipment is kept in clean and good working condition
• -All Health Department standards are met

G. Values:

• -Food & Beverage quality exceeds guests’ expectations
• -We hire talented people and care for them
• -Mutual respect is evident by our ALOHA approach to all
• -Our service goal of 100% is achieved through coaching and training
• -We hold ourselves accountable at all company levels
• -We are a profitable and growing company