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Sous Chef

2 months ago

Charleston, West Virginia, United States Home Team BBQ Full time

Job Summary:

We are seeking a highly skilled and experienced Sous Chef to join our team at Home Team BBQ. As a key member of our culinary team, the Sous Chef will be responsible for managing daily kitchen operations, supervising hourly kitchen employees, and maintaining quality control measures regarding food quality and costs.

Key Responsibilities:

  • Manage daily kitchen operations, including labor management, corrective action, and evaluating food quality in line with company standards.
  • Supervise hourly kitchen employees, including display of a positive attitude and maintenance of a high level of motivation.
  • Lead by example and arrive to work on time and prepared for the shift.
  • Consistently deliver the highest quality of service via maintenance of food quality and standards of preparation.
  • Ensure communication between kitchen, FOH management, servers, and guests is calm, clear, and concise to provide smooth, well-coordinated service.
  • Assist in the development of menus and meal planning.
  • Maintain inventory and ordering necessary to operate menu on daily basis.
  • Maintain a neat and organized station, side station, and overall kitchen work areas, including management of weekly or daily cleaning tasks.
  • Demonstrate adequate organizational skills having the ability to handle several tasks at once.
  • Work as a part of a multi-unit team displayed through the cooperation, flexibility, and attitude.
  • Have efficient work practices that reduce waste and control costs.
  • Practice our core values of respect, encouragement, community, and gratitude towards all staff and guests.

Shift Responsibilities:

  • Opening Chef:
    • Actively manages AM Prep Cooks, AM Back up, and AM Stewarding team.
    • Creates Daily Specials and has them to Opening FOH manager by 10 am.
    • Ensures prep list is complete, any orders include correct product to company specifications/standards, and are properly put away.
    • Daily Chef Log is completed prior to leaving for the day.
  • Mid Chef:
    • Actively manages AM Line Cooks, Smoker, and runs Expo for Lunch service.
    • Completes Daily order guide and places any necessary Orders.
    • Food quality and timeliness in accordance with company standards and practices should be the main focus, all while managing hourly labor.
    • Checks out AM line cooks before they leave to ensure a smooth transition into dinner.
    • Fills out next day's prep list, inserts any notes from Lunch Service into Chef Log, and makes sure PM team is set up for service before leaving for the day.
  • Closing Chef:
    • Actively manages PM Line Cooks, PM Back up, and PM Stewarding team and runs Expo for Dinner Service.
    • Food quality and timeliness should be the main focus, all while managing hourly labor.
    • Responsible for leading the closing of the kitchen.
    • Completes Daily Cleaning Log, Sets Late Night Menu, Finishes Executive Chef Log, and double checks Produce Order Prior to leaving.

Requirements:

  • At least 5 years' experience as a chef/line cook.
  • Serve Safe Certified.
  • Positive attitudes and disposition are a must.
  • The ability to read and interpret documents such as safety, operating, and maintenance instructions, policy and procedure manual, as well as the ability to write routine reports and correspondence.
  • Always provide the highest level of guest satisfaction.
  • Able to resolve guest issues delicately and to their satisfaction.
  • This position involves supervision of culinary staff; therefore, you must be able to show leadership and confidence to other employees.
  • Ability to add, subtract, multiply, and divide all units of measure.
  • Computer proficiency in Word and Excel and ability to learn and become proficient with the company's new POS system, Resort Suite.

Physicality Requirements:

  • 85% - Stands during shift.
  • 75% - Reaches, bends, and stoops frequently.
  • 15% - Seated for completing administrative responsibilities and meetings.
  • Ability to lift a minimum of 40 lbs.
  • The ability to carry and transport heavy trays and equipment.
  • Must be in good general health and demonstrate stability.
  • Must be able to cope with mental and emotional stress of the position which includes adherence to time restraints.
  • Position is subject to inside environmental conditions but may be exposed to cleaning chemicals and extreme heat.

Location:

Home Team BBQ

Language:

en-US