Sous Chef

Position:         Sous Chef
Department:   Brewery
Reports To:    Brewery Executive Chef 
Status:            Exempt

Starting Wage : DOE/Salary

Summary
Sous Chef is a working position in the restaurant and is responsible for preparing and implementing daily menus. Incumbent supervises all activities of kitchen employees, including, but not limited to, food presentation, safety, inventory, and sanitation. 

Essential Duties and Responsibilities include, but are not limited to the following:

•    As a Sous Chef you will assist the Brewery Executive Chef in the training of all kitchen employees for the Brewery Restaurant, or Custom Grill.
•    Performs as a team member with cooks, dishwashers, supervisors, and pertinent culinary associates in producing a smoothly and efficiently run operation on a scheduled shift.
•    Assists and oversees all areas of food production in the Brewery Restaurant or Custom Grill.
•    Maintains food standards as set forth by the Food & Beverage Director and the Brewery Executive chef
•   As a Sous Chef you will assist the Executive Chef in the development of new menus, recipes and       follow all recipes and control procedures.
•    Maintains inventory control system, purchasing, and record keeping.
•    Organizes and balances work load for food preparation crew.
•    Organizes and cleans walk-ins, reach-ins, and all storage areas.
•    Communicates any problems and/or concerns to the Brewery Executive Chef without delay.
•    Food Safety Program and Training.
•    Other duties and assignments as deemed necessary by management or the Executive Chef.

Supervisory Responsibilities
A Sous Chef must be able to supervise and communicate effectively with a diverse work force. Works in a team environment, allocating the work-load for all food preparation areas.  Communicates with/assists other department personnel with food requests and set-up.

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Must be 21 or older.

Education and/or Experience
Education Level – High School Diploma or GED equivalent required.  
Experience – Minimum 2 years experience in related field, prefer 2 years in a supervisory role.

Special Skills – Ability to lead by example and train effectively. Demonstrates ability to provide team building techniques.   

Language Skills
Ability to read and interpret documents such as safety rules, operating and procedure manuals. Ability to communicate effectively with guests and other employees. 

Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving several variables in standardized situations; ability to define problems, collect data, establish facts and draw valid conclusions.

Certificates, Licenses, Registrations
Class B Gaming License
ServSafe Food Safety Manager Certification 

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  While performing the duties of this job, the employee is frequently required to stand, walk and sit; use hands to finger, handle, or feel; reach with hands and arms; climb, balance, stoop, kneel, crouch, or crawl; and talk and hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

Work Environment
The work environment characteristics described here are representative of those employees encounter while performing the essential functions of this job. The employee is regularly exposed to tobacco smoke and may be exposed to loud noises and bright lights. 

PM20

Candidates for all positions must be at least 21 years of age and be able to pass a background check and drug screen. Applicants must have a California I.D., a Social Security Card, and a Birth Certificate.

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