Sous Chef

4 weeks ago

Milford, United States MILFORD HOSPITALITY GROUP Full time
Job DescriptionJob Description

Job Title:

Sous Chef/ Kitchen Manager


Reports directly to:

Chef de Cuisine


Job Overview:

The Sous Chef is responsible for the day to day execution of all back of house operations at the direction of the Chef de Cuisine. This person will take a leadership role in BOH and act as an outlet liaison in the absence of the CDC.


Responsibilities and Duties:

  • Ensure that all dishes are prepared to company specifications

  • Oversee food preparation, checking that all back of house staff are performing their duties and meeting the company standard

  • Monitor back of house cleanliness following Servsafe best practices. i.e. sanitation, storage, etc.

  • Monitor back of house equipment and oversee preventative maintenance scheduling with Chief Engineer

  • Monitor and ensure all health and safety standards are being met and executed

  • Manage inventory & ordering so all necessary ingredients are readily available for production/ execution

  • Receive deliveries appropriately: check in, sign, organize, code invoices

  • New hire orientation and readiness; issue/ order coats, caps, thermometers, etc.

  • Lead training and development of line level employees during onboarding

  • Write back of house schedules based on labor budgets and sales projections

  • Monitor budget and cost centers. Complete monthly inventories and price updates as needed

  • Assist with menu development; builds, recipes, spec cards & costing

  • Assist the Corporate Chef with streamlining kitchen processes to ease the execution of service by implementing SOPs

  • Implement waste logs and Xfer sheets to control loss

  • Print, monitor and file temp logs for PA Dept of Agriculture

  • Complete daily food safety walkthrough/ line check; take or coach corrective actions

  • Write and Post BOH schedules based on labor budgets provided by the Corporate Chef

  • Validate time punches daily and complete time clock correction as needed

  • Distribute payroll checks

  • Serve as a liaison between FOH, BOH and Executive Team

  • Attend required meetings that affect your outlet: Marketing, BEO, etc.

  • Execute any additional duties as requested by the Corporate Chef or General Manager



Qualifications/ Requirements:

ServSafe Manager Certification

First Aid, CPR & AED Certification

Owner/ Manager RAMP Certification (suggested)

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