SOUS CHEF
POSITION SUMMARY
The Sous Chef is responsible for the leadership and direction of smooth, efficient and profitable operation of all culinary
programs in the Taproom & Restaurant, including kitchen production, baking, prepared foods, sandwich and catering
programs. The key responsibilities of this position include daily food preparation.
ESSENTIAL DUTIES & FUNCTIONS
Candidate's responsibilities will include (but are not limited to) the following:
• Supervise the care, handling and storage of all fresh and prepared food products related to food production, which
includes layout of cooler space, dry storage areas, and supply areas.
• Active involvement in the operation of the prepared foods and catering programs including quality, quantity,
consistency, set-up, and appearance.
• Set excellent customer service and professional work examples for all staff by regularly working in the kitchen.
• Maintain the culinary leadership role by looking for new ideas, taking a progressive approach to building the business,
while representing the “eyes and ears” of the customer; Convey culinary ideas and suggestions to management.
• Coordinate and execute special events and activities for catering customers and company events.
• Prepare daily menu items based on set recipe files. Plan and/or prepare specials.
• Supervise daily kitchen operations.
• Distribute workload, prepare prep lists, project lists and break/meal schedules.
• Oversee and participate in training and developing staff members within the culinary departments.
• Order and monitor all culinary ingredient items with the goal of minimizing costs without sacrificing quality and
efficiency.
• Organize and participate in all physical inventory, inventory follow-up and resolution of inventory variances.
• Evaluate write offs as it relates to ordering levels, PARS, food handling and maintenance of product.
• Direct and oversee cleaning of the kitchen/store (stock-walk, prep and dish staff).
• Develop and monitor all staff compliance to daily and weekly maintenance checklists.
• Facilitate complete and ongoing staff understanding, appreciation and compliance with all health and sanitation
policies and procedures.
• Maintain cleaning and upkeep of all kitchen equipment (maintain daily and weekly cleaning of cases).
DESIRED CAPABILITIES/CHARACTERISTICS
• A minimum of 5 years of experience in kitchen preparation and cooking.
• At least 3 years of kitchen management/leadership experience preferred.
• An understanding of federal, state, and local food sanitation regulations.
• Food Handler Certificate required; Food Manager Certificate preferred.
• Ability to read, write, speak and understand the English language.
KEY RELATIONSHIPS
• Reports directly to Executive Sous Chef & Taproom/Restaurant General Manager
PHYSICAL REQUIREMENTS
• Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of
weights up to 50 pounds.
• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc
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