Sous Chef / Kitchen Supervisor

We are looking for a SOUS CHEF who can provide a Memorable Experience for our Guests and be a key member of our Heart of House (HOH) leadership team. The Sous Chef is the kitchen supervisor and has full responsibility for all aspects of the the kitchen operation when the Chef is not present.
KEY LEADERSHIP SKILLS:
Can you…..
• Be responsible to ensure the Heart of House crew functions seamlessly as a team in the consistent delivery of excellent food that meets our specifications and quality requirements.
• Plan, supervise, direct and monitor kitchen staff in all facets of kitchen operations
• Lead and motivate the kitchen staff to achieve a stable, productive team
• Ensure adherence to product procedures and specifications
• Assure compliance with all applicable employment laws and Black Angus policies
• Plan, budget, monitor, and evaluate kitchen labor hours.
• Assist Chef in evaluating the job performance of Heart of House Team Members and provide input and recommendations to Chef and General Manager in all employment decisions, including hiring, promotion, demotion, discipline, and termination.
KEY FOOD PREPARATION SKILLS:
Can you…..
• Control quality, consistency, preparation and presentation of all product served to Guests and assure that all ingredient and product specifications are met
• Conduct line checks for each meal period, including preparation and line work, including broiler, fryer, salads, dressings and sauces
• Cut steak daily to assure proper portions, adequate inventory and proper aging in Chef’s absence
• Purchases food products & maintains inventory levels per Company specifications.
• Monitors menu mix, forecasts & sets prep & par levels consistent with projected sales.
• Supervises proper receiving, storage and rotation of goods.
• Manage all inventories of food items, kitchen supplies and equipment.
• Ensure maintenance of kitchen-department sanitary standards in compliance with federal, state, and local law and Company specifications.

If you answered yes to all of the above, let’s talk around the Camp Fire!

QUALIFICATIONS AND EXPERIENCE REQUIRED:
• Demonstrated managerial, leadership, team-building, and motivational skills
• Strong Communication skills (verbal, written, and listening skills)
• Demonstrated sound judgment, decision making, and organizational skills
• Minimum one year (1 yr) experience managing a dinner house kitchen with knowledge of basic culinary, inventory, and kitchen administrative job functions
• Demonstrated knowledge of all aspects of high volume food-production procedures, operation of kitchen equipment, and health & safety standards
• Previous experience with purchasing, receiving and inventory
• Previous experience planning, budgeting, forecasting, and controlling food-costs (portion control, security, waste prevention), labor-costs (staffing & scheduling), and restaurant-supply costs
• Proven ability to work well under pressure in a fast paced kitchen environment

PHYSICAL REQUIREMENTS:
• Standing 90 % of time worked
• Walking 10 % of time worked
• Sitting 10 % of time worked
• Hand Manipulation required:
Simple Grasping (slicing, preparing foods) 67 % to 100 % of the shift
Fine Manipulation (data entry, paperwork, prep food) Up to 66 % of the shift

We are looking for a SOUS CHEF who can provide a Memorable Experience for our Guests and be a key member of our Heart of House (HOH) leadership team. The Sous Chef is the kitchen supervisor and has full responsibility for all aspects of the the kitchen operation when the Chef is not present.
KEY LEADERSHIP SKILLS:
Can you…..
• Be responsible to ensure the Heart of House crew functions seamlessly as a team in the consistent delivery of excellent food that meets our specifications and quality requirements.
• Plan, supervise, direct and monitor kitchen staff in all facets of kitchen operations
• Lead and motivate the kitchen staff to achieve a stable, productive team
• Ensure adherence to product procedures and specifications
• Assure compliance with all applicable employment laws and Black Angus policies
• Plan, budget, monitor, and evaluate kitchen labor hours.
• Assist Chef in evaluating the job performance of Heart of House Team Members and provide input and recommendations to Chef and General Manager in all employment decisions, including hiring, promotion, demotion, discipline, and termination.
KEY FOOD PREPARATION SKILLS:
Can you…..
• Control quality, consistency, preparation and presentation of all product served to Guests and assure that all ingredient and product specifications are met
• Conduct line checks for each meal period, including preparation and line work, including broiler, fryer, salads, dressings and sauces
• Cut steak daily to assure proper portions, adequate inventory and proper aging in Chef’s absence
• Purchases food products & maintains inventory levels per Company specifications.
• Monitors menu mix, forecasts & sets prep & par levels consistent with projected sales.
• Supervises proper receiving, storage and rotation of goods.
• Manage all inventories of food items, kitchen supplies and equipment.
• Ensure maintenance of kitchen-department sanitary standards in compliance with federal, state, and local law and Company specifications.

If you answered yes to all of the above, let’s talk around the Camp Fire!

QUALIFICATIONS AND EXPERIENCE REQUIRED:
• Demonstrated managerial, leadership, team-building, and motivational skills
• Strong Communication skills (verbal, written, and listening skills)
• Demonstrated sound judgment, decision making, and organizational skills
• Minimum one year (1 yr) experience managing a dinner house kitchen with knowledge of basic culinary, inventory, and kitchen administrative job functions
• Demonstrated knowledge of all aspects of high volume food-production procedures, operation of kitchen equipment, and health & safety standards
• Previous experience with purchasing, receiving and inventory
• Previous experience planning, budgeting, forecasting, and controlling food-costs (portion control, security, waste prevention), labor-costs (staffing & scheduling), and restaurant-supply costs
• Proven ability to work well under pressure in a fast paced kitchen environment

PHYSICAL REQUIREMENTS:
• Standing 90 % of time worked
• Walking 10 % of time worked
• Sitting 10 % of time worked
• Hand Manipulation required:
Simple Grasping (slicing, preparing foods) 67 % to 100 % of the shift
Fine Manipulation (data entry, paperwork, prep food) Up to 66 % of the shift