Overnight Sous Chef

2 days ago

West Columbia, United States Iacofano Group, LLC Full time
Summary of Position:

Iacofano's is seeking a strong Sous Chef candidate with the desire for upward movement to begin training for the Chef/Kitchen Manager position. The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen, assuring an efficient and effective operation. The Sous Chef will: build a culture of teamwork, enthusiasm, and superior service with the staff; train, motivate, and supervise subordinates.

Job Responsibilities and Duties:
Staffing:
  • Maintains accurate labor cost
  • Maintains a level of staffing to accurately and efficiently produce orders in a timely manner
  • Knows and understands what kitchen positions are needed, the scheduling void they will fill, starting hourly or salary and how they will affect the budget
  • Places employment adds that properly portray the needs of the position and what is required of the position
  • Ensures that proper paperwork, orientation and time clock procedures are in place before the employee starts
  • Properly names the employees position, pay rate for the position and trains the employee to perform efficiently and accurately with minimal supervision
  • Creates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes in the schedule
  • Monitors clocking in and out of employees daily to keep accurate records; knows why an employee would be receiving overtime
  • Maintain and communicate an on-call system of qualified cooks to fulfill the needs of our customers every day of the year 24 hours a day.
  • Product & Inventory
  • Maintains accurate food cost
  • Orders using the proper systems that Iacofano's deems necessary to create the most accurate inventory and product consistency
  • Accurately orders all necessary products to produce for upcoming, unforeseen and forecasted orders
  • Reduces store runs on regularly used products
  • Properly receives supplier orders; checks for quality and rejects unacceptable product; makes sure that invoices are properly marked when receiving goods
  • Handles, stores and rotates all products properly using FIFO
  • Portions products consistently for speed and accuracy whether it's frozen, refrigerated or room temperature product
  • Maintains & calculates monthly (4-week) inventory
Recipes:
  • Develops recipes using equipment and staffing available
  • Records & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notes
  • Properly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised
  • Monitors that recipes are being replicated properly with the best presentation possible, customers eat with their eyes first
Production:
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
  • Assumes 100% responsibility for quality of products served
  • Uses systems that allow employees to accurately plate products for consistency; ex. set number of chicken tenders per row in a hotel pan or set number of rolls per sheet pan for baking. This allows for counting a number of pans by using simple multiplication to compute the total number of pieces
  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Sanitation:
  • Maintains a clean and sanitary workstations, walls, shelving and flooring including but not limited to tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection ovens, flat top range, refrigeration equipment any/and all other equipment
  • Ensures and monitors that employees are following proper sanitation to prevent cross contamination, proper storage of product and proper employee hygiene
  • Knowledge of DHEC Regulations. Maintains DHEC Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc. at or above a score of 95
  • Works towards making the kitchen and facility an FDA audited kitchen.
  • Responsible for closing the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
  • Maintains ServSafe Certification
Employee:
  • Monitors & documents employee attendance issues
  • Monitors, resolves & documents employee disciplinary actions against company policies set forth in the Iacofano Group, LLC Employee Handbook.
  • Maintains employee performance reviews at 90 days, 6 months & with any changes in job descriptions and properly relays them to the Director /Office for approval
  • Cross trains employees with the ability and motivation in one or more positions in the kitchen to shift labor when necessary & to cover shortages
  • Creates, schedules & maintains a monthly kitchen meeting
  • Reviews notes from the previous meeting on goals
  • Encourages employees to bring suggestions for improvement
Meeting topics to include but not limited to:
  • Customer compliments & complaints
  • Next month's specials Creates goals for the next month
  • Next month's goals
  • Order accuracy
  • Needs for improvement
  • Sanitation & organization of the kitchen and storage areas
  • Encourages employees through positive reinforcement
  • Information Technology
  • Understand and be willing to be trained on company email, software, ordering and inventory systems
  • Exclusively use the software for inputting orders and inventory
  • Use company email for communication
Requirements

A minimum of 3 years of experience in kitchen preparation and cooking.
  • Must be able to communicate clearly with managers, kitchen and packaging personnel.
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time (up to 10 hours)
  • ServSafe Certified

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