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Sous Chef

2 months ago

Fort Collins, Colorado, United States Next Door Eatery Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at Next Door Eatery. As a key member of our restaurant management team, you will be responsible for leading the kitchen operations and ensuring the highest standards of food quality and service.

Key Responsibilities
  • Lead the kitchen team in the successful operation of service, embodying the restaurant's values and culture.
  • Act as Head Chef when the Head Chef is not present in the restaurant.
  • Manage all kitchen staff, direct work assignments, and allocate tasks to ensure consistency in techniques and quality of food preparation.
  • Assist the Head Chef with employee supervision, discipline, training, and development.
  • Evaluate employee performance, provide feedback, and discipline employees as necessary.
  • Interview, make recommendations for hiring, firing, advancement, and promotion of kitchen staff.
  • Create a positive work environment for all kitchen staff, promoting cohesive teamwork and communication.
  • Receive complaints or grievances from kitchen staff and resolve disputes when they arise.
  • Enforce company policies, including those relating to staff conduct, and appraise kitchen staff productivity and efficiency.
  • Ensure line checks are executed every shift prior to every service to ensure quality, consistency, and appropriate pars of products.
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen.
  • Ensure compliance with operational standards, health department regulations, and all federal/state/local laws.
  • Control the flow and distribution of ingredients and supplies, communicating food preparation, product rotation, and proper mise en place to cooks and kitchen staff.
  • Assess food quality and characteristics, ensuring every dish is prepared in strict accordance with the restaurant's recipes and standards.
  • Receive orders delivered by purveyors, identify variations, substitutions, and exclusions, and determine menu adjustments as necessary.
  • Open and close the restaurant, being available to work evenings, weekends, and holidays.
  • Prepare and send daily reports at the end of each shift/week.
  • Support the restaurant's management team in planning and controlling expenses.
  • Input and update declining budget information every shift as necessary.
  • Organize and deliver pre-shift huddles and Taste Plate with kitchen and front-of-house employees, ensuring staff is informed and can best serve guests.
  • Communicate with the Head Chef and/or Manager on Duty about all kitchen-related issues, menu changes, and updates relating to service.
  • Support or conduct weekly kitchen management meetings with the Head Chef.
  • Develop business management and accounting skills by training with the Head Chef, managing restaurant inventory, and scheduling.
  • Maintain service records for use in supervision of employees and control of food costs.
Requirements
  • Solid computer skills, proficient in Microsoft Excel and Word, POS, and applicable scheduling software and HRIS platform.
  • Minimum 1 year of experience in a supervisory position for a full-service, high-volume, casual dining restaurant or other food and beverage establishment with a similar capacity and clientele.
  • Having directly supervised 20 employees preferred.
  • Ability to manage multiple tasks at a time while maintaining attention to detail.
  • Must be able to operate effectively as part of a team and communicate clearly.
  • May be required to work in very warm or cold conditions for an extended period.
  • The ability to work evenings, weekends, and holidays.
  • Must be at least 18 years of age.
Working Conditions

The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and/or move up to 45 pounds, frequently lift and/or move up to 45 pounds, and occasionally lift and/or move up to 50 pounds. Operation of any high-pressure steam boiler or high-temperature water boiler. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.