Job description

Job Description

This Job Description is intended to provide a general overview of the tasks, duties and responsibilities with the position identified below.

Position: Sous Chef

Reports To: Executive Chef, General Manager

Fundamental Purpose:

To develop a strong back of the house foundation that encompasses company standards, procedures, and philosophies. To work with the Executive Chef in operating a clean, well-organized kitchens while meeting food quality, budget, guest, staff relations and sanitary food handling requirements. Must be able to perform multiple tasks simultaneously in a fast-paced environment.

Uniform:

Company chef coat with black or checkered pants.

Essential Job Functions:

• Must have menu creativity including vegan/vegetarian cuisine.
• Must be able to prep and execute multiple menu’s, including off site catering.
• Must be able to take a supportive role on the team.
• Must be able to follow SOP’s that are in place.
• Maintain all kitchen areas with strict attention to sanitation and organization.
• Must be able to set up, breakdown and execute all line stations.
• Must be able to take care of ordering with different vendors.
• Must have working knowledge of all menu items.
• Have understanding and ability to execute and adhere to all recipes.
• Be able to plan the prep-list and follow through with daily execution of list.
• Manage and resolve any employee issues or disputes effectively and in a professional manner.
• Direct, supervise and motivate employees.
• Maintain all kitchen areas with strict attention to sanitation and organization.
• Develop working knowledge of showcases and displays of food products.
• Supervise all preparation including line checks and pars.
• Gain exposure to daily ordering and procedures including proper receiving and storage techniques of product.
• Adhere to all kosher guidelines and regulations.
• Keep a clean kitchen, freezer, coolers, and storage area.
• Assist in creation and execution of weekly specials.
• Comprehend and assist with monthly food inventory.
• Must be able to comprehend and execute operating instructions of all kitchen equipment.
• Perform any additional tasks, duties or responsibilities assigned to this position.
• Must be able to reach.
• Must be able to stand/walk for extended periods of time.
• Must be able to bend and lift up to approximately 50 pounds.
• Must be able to withstand excessive temperatures.
• Must always maintain a positive attitude and assist coworkers whenever necessary.

Job Type: Full-time

Pay: From $52,000.00 per year

Benefits:

• Health insurance
• Paid time off

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Night shift

Supplemental pay types:

• Bonus pay

Work setting:

• Upscale casual restaurant

Ability to commute/relocate:

• West Bloomfield Township, MI 48322: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 2 years (Required)
• Cooking: 5 years (Required)
• Chefs: 3 years (Required)

Work Location: In person

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