Sous Chef

Job Description

The Sous Chef plans, organizes, controls and directs the work of team members in the kitchen. Responsible for food preparation while ensuring superior quality and consistency. This position also controls costs and manages inventory to maximize efficiency and profits. This person needs to be hands-on leader, willing to hop on the line, teach, and personally ensure that Saltrock Kitchen is providing an excellent experience for guests. 

Job Responsibilities

• Ensure guest delight with quality and presentation of all menu items. 
• Assess guest satisfaction by visiting with dining patrons daily and reviewing guest comments. 
• Conduct team briefings as needed and ensure all team members are familiar with the day's requirements. 
• Ensure that the necessary stocks are on hand at the right quality and quantity. 
• Ensure that fair discipline is maintained. 
• Ensure that all staff is treated fairly and with respect. 
• Ensure that all Health and Safety regulations are being strictly adhered to. 
• Ensure that all maintenance problems are timeously reported and followed up. 
• Ensure that all communications between restaurant and kitchen run smoothly. 
• Ensure that each cook receives the correct orders for the appropriate tables. 
• Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature. 
• Ensure that regular on-the-job training is carried out so that staff performs their duties correctly. 
• Ensure that commodities, i.e., fresh food, dry goods, and cleaning materials, are correctly stored. 
• Excellent knowledge of cutting-edge buffet presentation and set ups 
• Able to create personalized and creative food amenities 
• Knowledge of all current food trends and able to incorporate them in our operation 
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.  
• Maintain control systems that will assure quality and portion consistency; monitor food shipments to ensure they meet established purchasing specifications. 
• Train staff on the economic impact of portion controls, proper food preparation and other cost controls. 
• Provide support to kitchen staff throughout service, which may include working on the line. 
• Assist the Executive Chef in monitoring kitchen activities and inventory levels. 
• Opening and closing responsibilities. Other duties as assigned. 

Job Requirements

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. 
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.