Madera Group
Toca Madera re‑imagines traditional Mexican cuisine by taking a modern approach pairing locally‑source ingredients with bold flavors. Our menu offers an array of options for every eater, and our signature farm‑to‑glass cocktails and dynamic bar program feature the finest tequilas, mezcals, and a rotating selection of wines from across the globe. From visually stunning design to seductive music and award‑winning food, Toca Madera delivers a sensory experience that is both modern and timeless.
Job Purpose: Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef serves as the back‑of‑house shift supervisor, setting a positive tone and effective flow in the kitchen. Responsibilities include overseeing opening and closing procedures, performing daily food safety and quality checks, leading pre‑shift meetings, submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front‑of‑House management about critical issues. Sous Chefs should be capable of performing all positions as needed and may assist with interviewing, selecting, and training staff.
Duties & Functions: Conduct opening procedures, including receiving products, checking invoices, and completing temperature logs.
Manage time for all back‑of‑house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed.
Assist with budgeting and inventory, including counting food and dry goods for inventory.
Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, upholding FIFO guidelines and maintaining procedures for labeling, clearances, and cooling/reheating logs.
Assist with order scheduling, reservation order par adjustments, and troubleshooting supply‑chain issues.
Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks, and making recipe adjustments when necessary.
Train new hires on their stations and be available to cover any station on an as‑needed basis.
Expedite all food orders during service to manage ticket time, coordinate with the front of house, and ensure quality control standards.
Conduct closing procedures, including line breakdown, equipment turnover, invoicing, prep lists, and employee checkouts.
Implement new menu rollbacks and educate team members on them.
Promote and enforce safe work practices, maintaining safety standards and filing incident reports as required; report potential safety hazards and operational inconsistencies.
Specific Job Knowledge & Skills: High School diploma, GED, or equivalent preferred.
Must be fully trained and capable of performing any back‑of‑house position and be willing to train or cover any station on an as‑needed basis.
Must learn the full menu and maintain complete menu knowledge on an ongoing basis.
Well organized, capable of multitasking, and detail oriented.
Leadership skills and ability to make decisions quickly; work well in a fast‑paced, high‑pressure environment.
Ability to develop and maintain positive working relationships, foster teamwork, and maintain respect and confidentiality.
Capable of working overtime, weekends, evenings, holidays, and special events as needed.
Strong verbal and written communication skills in English; bilingual English/Spanish preferred.
Basic computer skills required.
Knowledge of industry health and safety regulations; current Manager Food Handlers card.
Physical Abilities: Move, lift, carry, push, pull, and place objects weighing ≤50 pounds without assistance; frequently lift and bend from the waist.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity in both daytime and nighttime lighting.
Stand, sit, or walk for extended periods or for an entire shift, performing repetitive motions.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Requires manual ability to use, carry, and operate all necessary equipment.
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Job Purpose: Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef serves as the back‑of‑house shift supervisor, setting a positive tone and effective flow in the kitchen. Responsibilities include overseeing opening and closing procedures, performing daily food safety and quality checks, leading pre‑shift meetings, submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front‑of‑House management about critical issues. Sous Chefs should be capable of performing all positions as needed and may assist with interviewing, selecting, and training staff.
Duties & Functions: Conduct opening procedures, including receiving products, checking invoices, and completing temperature logs.
Manage time for all back‑of‑house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed.
Assist with budgeting and inventory, including counting food and dry goods for inventory.
Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, upholding FIFO guidelines and maintaining procedures for labeling, clearances, and cooling/reheating logs.
Assist with order scheduling, reservation order par adjustments, and troubleshooting supply‑chain issues.
Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks, and making recipe adjustments when necessary.
Train new hires on their stations and be available to cover any station on an as‑needed basis.
Expedite all food orders during service to manage ticket time, coordinate with the front of house, and ensure quality control standards.
Conduct closing procedures, including line breakdown, equipment turnover, invoicing, prep lists, and employee checkouts.
Implement new menu rollbacks and educate team members on them.
Promote and enforce safe work practices, maintaining safety standards and filing incident reports as required; report potential safety hazards and operational inconsistencies.
Specific Job Knowledge & Skills: High School diploma, GED, or equivalent preferred.
Must be fully trained and capable of performing any back‑of‑house position and be willing to train or cover any station on an as‑needed basis.
Must learn the full menu and maintain complete menu knowledge on an ongoing basis.
Well organized, capable of multitasking, and detail oriented.
Leadership skills and ability to make decisions quickly; work well in a fast‑paced, high‑pressure environment.
Ability to develop and maintain positive working relationships, foster teamwork, and maintain respect and confidentiality.
Capable of working overtime, weekends, evenings, holidays, and special events as needed.
Strong verbal and written communication skills in English; bilingual English/Spanish preferred.
Basic computer skills required.
Knowledge of industry health and safety regulations; current Manager Food Handlers card.
Physical Abilities: Move, lift, carry, push, pull, and place objects weighing ≤50 pounds without assistance; frequently lift and bend from the waist.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity in both daytime and nighttime lighting.
Stand, sit, or walk for extended periods or for an entire shift, performing repetitive motions.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Requires manual ability to use, carry, and operate all necessary equipment.
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