Sous Chef

Sous Chef Position At Casa MaderaWhere The Sand Meets The Sea…When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You'll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision. Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto.
Job Purpose: Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef serves as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and quality checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff.
Duties & Functions: Conduct opening procedures including receiving products, checking invoices, and completing temperature logsManage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as neededAssist with budgeting and inventory including counting food and dry goods for inventoryEnsure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logsAssist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issuesEnsure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessaryTrain new hires on their stations and be willing and available to cover any station on an as-needed basisExpedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are metConduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkoutsEffectively implement new menu rollouts and educate team members on said rolloutsPromote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistenciesSpecific Job Knowledge &

Skills:
High School diploma, GED, or equivalent preferredMust be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basisMust be well organized, capable of multi-tasking and detail orientedLeadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environmentAbility to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentialityCapable of working overtime, weekends, evenings, holidays, and special events as neededStrong verbal and written communication skills in English; bilingual English/Spanish preferredBasic computer skills requiredKnowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers cardPhysical Abilities: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waistRequires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lightingStand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motionsReach overhead and below the knees, including bending, twisting, pulling, and stoopingRequires manual ability to use, carry, and operate all necessary equipment