Left Bank
Description
POSITION SUMMARY:
The Sous Chef attracts and retains staff, maintains a cooperative relationship with the team, optimizes staff productivity, and serves as a replacement in team members’ absence. Will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. They will oversee the delivery of food supplies, cost control, menu development, prepare special dishes and supervise overall kitchen operations during lunch and dinner services.
KNOWLEDGE, SKILLS AND ABILITIES:
Ability to read, write and speak English
Ability to read, write and speak Spanish preferred
Requires an understanding of federal, state, and local food sanitation regulations
Familiar with restaurant cooking standard concepts, practices, and procedures
Ability to effectively interact with a diverse population of Associates and guests
Work under pressure within a well integrated team environment
Able to consistently maintain a professional and respectful demeanor
Strong organizational and coordination skills
Ability to rely on experience and judgment when appropriate
Strong interpersonal communication skills
A certain degree of creativity is required
ESSENTIAL JOB FUNCTIONS:
Oversee the activities of the kitchen staff and monitors food production and presentation in absence of the Executive Chef
Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen
Oversee safety and sanitation of the restaurant; inspect the cleanliness and working conditions of all tools, equipment and supplies
Seek out and report any abnormalities, inconsistencies or staffing issues to the Executive Chef
Oversee the cleanliness and organization of the kitchen and storage areas
Maintain knowledge of correct maintenance and use of equipment
Maintain proper storage of all products as specified by health and sanitation codes
Return all food items in clean containers to proper storage areas.
Supervisory Responsibilities include leading and directing the work of others
Restock any dry goods, fresh products, cooking wine used in production in the appropriate areas as needed
May serve as an expediter when needed.
All other responsibilities as dictated by the business or assigned by the Senior Management
Requirements QUALIFICATIONS:
Education and/or years of experience:
Requires a Culinary Degree or equivalent work experience
At least 7 years experience in the field
Certificates, Licenses, and Registrations: (applicable to position)
Required Food Safety Certification (CA)
Required Harassment Training Certification (CA)
The above statements are intended to describe the general nature and level of work being performed by the people assigned to this job. They are not intended to be construed as an exhaustive list of all job responsibilities.
Physical Demands The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the Associate is frequently required to work standing for prolonged periods; use hands to finger, handle, or feel and talk or hear. The Associate is regularly required to stand; walk and reach with hands and arms. The Associate must frequently lift and/or move up to 25 pounds.
Specific vision abilities required by this job include close, distance and peripheral vision with the ability to adjust and focus.
Special Working Conditions While performing the duties of this job, the Associate is infrequently exposed to moving mechanical parts and fumes or airborne particles; toxic or caustic chemicals; blood borne pathogens (i.e., saliva, utensils and knives); dust and extremely hot water.
Exposure to a variety of sharp eating and cooking utensils or cooking instruments and cooking equipment.
The noise level in the work environment is usually moderate to loud.
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KNOWLEDGE, SKILLS AND ABILITIES:
Ability to read, write and speak English
Ability to read, write and speak Spanish preferred
Requires an understanding of federal, state, and local food sanitation regulations
Familiar with restaurant cooking standard concepts, practices, and procedures
Ability to effectively interact with a diverse population of Associates and guests
Work under pressure within a well integrated team environment
Able to consistently maintain a professional and respectful demeanor
Strong organizational and coordination skills
Ability to rely on experience and judgment when appropriate
Strong interpersonal communication skills
A certain degree of creativity is required
ESSENTIAL JOB FUNCTIONS:
Oversee the activities of the kitchen staff and monitors food production and presentation in absence of the Executive Chef
Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen
Oversee safety and sanitation of the restaurant; inspect the cleanliness and working conditions of all tools, equipment and supplies
Seek out and report any abnormalities, inconsistencies or staffing issues to the Executive Chef
Oversee the cleanliness and organization of the kitchen and storage areas
Maintain knowledge of correct maintenance and use of equipment
Maintain proper storage of all products as specified by health and sanitation codes
Return all food items in clean containers to proper storage areas.
Supervisory Responsibilities include leading and directing the work of others
Restock any dry goods, fresh products, cooking wine used in production in the appropriate areas as needed
May serve as an expediter when needed.
All other responsibilities as dictated by the business or assigned by the Senior Management
Requirements QUALIFICATIONS:
Education and/or years of experience:
Requires a Culinary Degree or equivalent work experience
At least 7 years experience in the field
Certificates, Licenses, and Registrations: (applicable to position)
Required Food Safety Certification (CA)
Required Harassment Training Certification (CA)
The above statements are intended to describe the general nature and level of work being performed by the people assigned to this job. They are not intended to be construed as an exhaustive list of all job responsibilities.
Physical Demands The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the Associate is frequently required to work standing for prolonged periods; use hands to finger, handle, or feel and talk or hear. The Associate is regularly required to stand; walk and reach with hands and arms. The Associate must frequently lift and/or move up to 25 pounds.
Specific vision abilities required by this job include close, distance and peripheral vision with the ability to adjust and focus.
Special Working Conditions While performing the duties of this job, the Associate is infrequently exposed to moving mechanical parts and fumes or airborne particles; toxic or caustic chemicals; blood borne pathogens (i.e., saliva, utensils and knives); dust and extremely hot water.
Exposure to a variety of sharp eating and cooking utensils or cooking instruments and cooking equipment.
The noise level in the work environment is usually moderate to loud.
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