Sous Chef

Essential Responsibilities:

• Observes kitchen team members engaged in preparing, portioning and garnishing foods to ensure that methods are as prescribed.

• Leads, trains & mentors kitchen team members including coaching development, performing evaluations, and progressive discipline.

• Collaborates on the creation, management and operation within departmental budget and expense plans.

• Cooks and carves meats and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.

• Assumes responsibility for kitchen in absence of Executive Chef.

• Must be able to “prep” food products, using standardized food preparation techniques.

• Must be able to visibly recognize “condition” of food and cooking temperature.

• Supports team member recognition and engagement programs.

• Reports to work for scheduled shift, on time and in uniform in accordance with company policy.

• Knows and complies with all company policies and procedures pertaining to this position and its duties.

• Embrace O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.

• Performs other duties and responsibilities as required or requested.

Skills & Abilities:

• Pleasant, polite manager who maintains a neat and clean appearance.

• Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.

• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to kitchen issues.

• Strong leadership, management, organizational and communication skills.

• The ability to spot and resolve problems efficiently.

• Excellent verbal and written communication skills.

• The ability to deliver results.

• The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.

• The ability to multitask and prioritize.

• Models behaviors to effectively motivate, lead, and develop the BOH team.

Education & Experience:

• Degree/certification from a culinary institution preferred

• Two years’ experience as a Sous Chef preferred

• Two years kitchen supervisory experience with three years kitchen operations experience including at least one year in a lead cook position and one year in a steward position OR an equivalent level of education and experience.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Physical Requirements:

• Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, over head for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.

• May be required to lift in excess of 40 pounds on occasion.