STATEMENT OF PURPOSE

Executes excellent cooking skills, leadership skills and organizational skills in an effort to support a delivery only, corporate catering restaurant; while maintaining a focused and organized staff, acting as a leader to the kitchen, assuring clean, safe and orderly kitchen operations.  Above all the Sous Chef must do all to create and maintain an environment where professionalism, cooperation and enthusiasm can flourish among the restaurant staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

·          Reports to Executive Chef  and follows direction to manage all aspects of the operations.

·          Has overall knowledge of food preparation, knife skills and cooking techniques

·          Abides by flexible schedule: 5 day work week working up to 12 hours a day that may fall on weekends

·          Sets up daily meetings with staff to discuss service, menu changes, event menus, special information, and to delegate daily/weekly tasks

·          Able to help develop seasonal, inventive, changing, and cost effective menus

·          Organize and familiarize yourself with special menu requests on a daily basis.

·          On going training to maintain quality and develop the skills and knowledge of the employees. 

·          Is up to date and understands State and City Sanitation rules.  Uses knowledge to keep training the kitchen staff (including Steward team) to assure a safe, orderly and sanitary work environment. 

·          Ordering quality food and beverage while developing strong relationships with vendors

·          Receive goods to confirm quality, quantity and correct handling once in house as well as manage inventory

·          Maintain daily/weekly food cost, at or below budgeted amount

·          Acting as liaison between the front and the back of the house staff informing of  the current menu and changes

·          Reactive to  customer feedback

·          Working a station as needed to assure that shifts are covered and that the restaurant runs smoothly. 

·          Support and implement kitchen staff training program, as well as, a rotation of staff into stations

·          Responsible for organizing and checking mise en place for stations before, during and after service

·          Communicate with Executive Chef or Site Director of any changes to menus before and during service

·          Tech literate: able to communicate via email, use Microsoft Office, and adapt to in house POS systems (i.e. Micros)

·          Upholds company standards and promotes a positive, safe, professional, respectful and efficient work environment

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 

Education and/or experience:

·          Culinary Art degree

·          2 to 4 years experience or on the job training as Sous Chef in a high volume/ high speed/ high consistency restaurant, banquet, or hotel production

·          Large event experience is a must.

·          NYC Department of Health Food Protection Certification is mandatory

Language Skills:

·          Ability to read and interpret documents in English

·          Ability to write routine reports and daily prep lists.

·          Fluent in English and has an understanding of Spanish.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

·          Regularly stand and walk with brief periods where sitting is required for non-kitchen floor management 

·          Able to use and handle tools/objects such as; knives, controls, scoops, spatulas, bowls, cooking ware, trays, etc.

·          Instances that the team member is need to stoop, kneel, crouch, crawl, climb or balance, and reach with arms and legs

·          Able to regularly lift or move up to 50 pounds

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The noise level in the work environment is usually moderate to loud.  The kitchen can range from cooler to hot weather depending on the season.  All team mates are informed and given proper uniforms depending on the climate changes.    

(Please note management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).