Job Description

Job Description
Sous Chef

Department:
Kitchen

Position Classification:
FLSA Exempt, Salaried Manager

Salary Range:
$50,000 to $85,000, per yr DOE

Reports directly to:
Chef de Cuisine
Executive Chef

Direct reports:
All kitchen staff on the restaurant’s payroll except the CDC, including the Expo.
Gjelina Operations or other Gjelina Group kitchen staff may report to the Sous Chef if substituting in for regular kitchen staff.
Runners are FOH staff that report secondarily to the kitchen management, including the Sous Chef.

Summary of Job Responsibilities:
Work with the chefs team to cocreate the food menu and its items in line with the restaurant’s concept, identity, and ethos. Oversee and participate through consistent training, in the preparation of all food and food-related procedures, and ensure the utmost quality. Plan and price menu items, order food and supplies, keep records and accounts as needed. The Sous Chef is responsible for the coordination, coaching, and support, of the kitchen staff. Carries out supervisory responsibilities in accordance with both the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing and resolving problems. The Sous Chef is also jointly responsible with the other member of the chefs team for production, upholding quality standards, and creating new dishes that exemplify the restaurant’s palate, style, and ethos.

Always composed, always training, tasting, inventing, and improving, with “Amor e passion, mas que nada.”

Appearance

• You must be the cleanest person in the kitchen. You set the standard.
• Clean hair and nails
• Clean jacket & apron, shoes
• Clean and organized tools
• Ultimately, look the part: you’re a leader.

Accountability

• Self-starter. Prepare beforehand for the following days. Show up ready to go with a plan of action. Not “what do we need?” but rather “this is what we need.”
• Delegate tasks where appropriate, then monitor, follow up, coach… and if needed, discipline
• Be hands on. Lead by example. When you’re here, be completely present in the kitchen. You need to follow the same rules you hold your staff to, to lead by example.
• Your staff is watching you even when you don’t realize it. Refrain from intoxicating substances while at work. Don’t use your phone casually in the kitchen, unless it’s for work (like ordering). Understandable you’ll need to use it, it’s a full shift, just step outside.
• Closely monitor and enforce opening and closing duties, and the line check at start of service. They are the foundation for everything we do.

Systems management

• Some tasks you do every shift, some every day, some weekly, monthly, quarterly, annually. I
• Use prep lists, follow up daily. Manage and adjust par levels.
• Purchasing – utilize updated order sheets and order daily according to par levels, adjusted as needed.
• Complete a monthly inventory, and utilize//repurpose product as you find it.
• Report to CDC regarding ongoing maintenance of the kitchen(s) – hoods, dish contract, ovens, pest control, linen, cleaning company
• Payroll ­processing once weekly
• Complete onboarding; or resignation/termination
• Utilize human resources for careful language, risk management, handling, conflict resolution
• Line checks! For product quality, prep consistency
• Update and distribute menu descriptions to keep them current and informative
• Ensure the accurate maintenance of the menu, menu matrix “food bible,” recipe catalog

Staff & Training

• Thoroughly train all employees on their prospective station as well as cross training
• Monitor and correct food quality and consistency
• Create menu descriptions as new dishes go on, creating not only a recipe book but a menu book / food bible that evolves over time. Keep old recipes and dishes in an archive, don’t delete them.
• Repetition of recipe/pickup execution with your staff: “persistent firm pressure”
• Lead the culinary portion of the line-up/pre-shift with front of house staff
• Keeping employee notes in HR file for all critical conversations, and have those with another manager present

Sanitation

• Assure that all mise en place is rotated and fresh daily
• Creation, implementation and coordination of opening and closing procedures
• Maintain all sanitation (and any HACCP documentation, if applicable, in accordance with state laws)
• Ensure that all necessary staff have current food handler’s card and keep them on file
• Keep your health and safety manager’s certificate current. Act as Person in Charge for health inspections
• Maintain shellfish tags
• Maintain superior cleanness through the kitchen and any food storage areas.
• Check out all kitchen staff nightly according to closing checklist
• Abide by and enforce state and county health department code and guidelines

Menu standards

• Develop new dishes collaboratively.
• Give feedback thoughtfully. Take criticism open-mindedly.
• Ensure consistency of menu items by tasting, inspecting and correcting

Financial

• Weekly scheduling adjusted according to past needs and sales forecasts, to control labor costs
• Purchase according to weekly budget and forecast, to maintain or beat target food cost
• Must understand and effectively manage all aspects food, labor and operational costs including payroll, purchasing, menu costing, and inventory
• Though the responsibility for guiding the kitchen to meet its financial goals lies with the CDC and Executive chef, ultimately, it is absolutely a team effort among the kitchen leadership

Team management

• Able to execute all mise en place functions: prep, line set, scheduling, ordering and
• Train your receivers then monitor receiving.
• Mastering expediting is essential. It’s the center of kitchen dynamics and consistent food.
• Inquire and listen before acting – seek first to understand.
• Coach and develop employees. Show, tell, don’t do it for them.
• Able to work and to train each station of the kitchen, including expediting, effectively. As the leader, the training never ends.
• Guide and develop the cooks in their strengths and weaknesses, always seeking to bring people up
• Relieve cooks for breaks and shifts when necessary
• Develop SOP’s to create effective levels of quality and efficiency
• Communicate effectively with peers, management, line, and front of the house employees
• Assist with staff evaluations (training, 90-day, annual). Establish written development and performance goals for all team members, and monitor progress
• Hire line level staff. Ensure that hiring/disciplinary/termination standards follow company guidelines

Extracurricular

• Sometimes prepare food for photoshoots, media, promotion. Participate in promotion and media. (Your face doesn’t need to be on camera, that’s a personal decision.)
• Respond to your texts and emails. You have to check your email at least twice a day on workdays. On days you are not working, you need only to screen incoming messages for emergencies to delegate or refer as needed. Prioritize appropriately, the point is not to hassle you when you’re not working, just to refer emergencies when necessary.
• Special items and menus. You may need to create special menus for some holidays, private bookings, and events. You must anticipate these and the deadlines involved, and deliver them in a timely manner. Come up with new items based on inventory, seasonal items, meat or seafood special products. Test them, train your cooks how to make the dishes, follow through, and possibly participate in media creation by cooking those dishes for media.
• You may be asked to participate in charitable and philanthropic efforts

Required Qualifications:

• Flexible schedule
• Basic Math
• In-depth understanding of professional cooking, knife handling skills and safety and ability to teach it all.
• Ability to take direction from the CDC, executive chef and give direction to all BOH staff
• Ability to work in a team environment, including with the FOH – it’s the same team
• Ability to work calmly and effectively under pressure without losing it
• Must have problem solving abilities, be self-motivated, and organized
• Strong preparation and line cooking skills
• Ability to work with speed and efficiency and longevity

Knowledge and Skills:

• Ability to use all relevant items of equipment and understand basic equipment troubleshooting
• Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures
• Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner
• Ability to keep calm when faced with unusual/unexpected situations
• Perform other duties as assigned by the Chef de Cuisine or Executive Chef

Physical Demands/Working Environment:

• Able to walk and stand for long periods of time (10+ hours)
• Must be able to move, pull, push, carry or lift of up to 50 pounds on occasion, and 30 pounds regularly
• Must be able to seize, grasp, turn and hold objects with hands regularly and in frequent, repetitive motions
• Must be able to reach items at varying height levels (on shelves, on ground, etc.)
• Kneel, bend, crouch … even climb as required
• Must be able to work in conditions of environmental exposure to cold, heat, and water
• Fortitude to work in a fast-paced environment

Other Requirements:

• Manager Food Handler Certification – Person in charge “PIC”
• Sexual Harassment Training
• Workers Comp Training
• Must understand how to abide by the rules of the Department of Health related to Food Service.

EOE

THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED,SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY,A DIVERSITY WHICH INCLUDES DIFFERENCES IN ,SEX,AGE,RACE,ETHNICITY AND NATIONAL ORIGIN,RANGE OF ABILITIES,SEXUAL ORIENTATION,GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.

How to Apply

Job Categories: Equal Opportunities. Job Types: Full-Time. Salaries: 60,000 - 80,000.

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