Job Summary: The Sous Chef manages the daily operation of assigned kitchen(s). Monitors kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed.

Essential Job Functions:

• Interact with other Department Heads to help operations proceed smoothly
• Encourages and motivates employees
• Be accessible and available to employees
• Consistently demonstrate excellent people skills when dealing with employees and guests
• Assist with administering, coordinating and distributing information to all kitchen employees.
• Maintain accurate paperwork for scheduling, payroll and employee records
• Provide Human Resources with the necessary information to keep personnel files current
• Observe employee performance in assigned kitchen(s)
• Ensure employees adhere to established policies and procedures
• Provide feedback to the Executive Chef, Executive Sous Chef and Sous Chef for the preparation of kitchen employee performance reviews
• Ensure kitchen cleanliness and quality physical appearance of each kitchen.
• Ensure a neat, clean and safe working environment
• Organize and maintain food storage, rotation and utilization
• Ensure guest satisfaction (i.e. food quality, production, presentation) and resolve guest complaints
• Assist with ordering food products and ensuring the quality of these products
• Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation
• Demonstrate to Line staff how to properly prepare menu items
• Demonstrate to Prep staff and Butchers how to properly prepare and store food items

• Direct and oversee the daily activities of assigned kitchen(s) which could include:

o Main Kitchen

o Prep or Appetizer kitchen

o Banquets

o Butcher Shop

o Garde Manger

• Conduct daily inspections of assigned kitchen(s) and delegate job tasks and responsibilities throughout these kitchens
• Complete food ordering and approve requisitions
• Assist with developing, implementing and maintaining new recipes, presentations and products
• Implements daily “special” menu at the direction of the Executive Chef or Executive Sous Chef
• Identify and communicate suggestions to the Executive Chef or Executive Sous Chef for policies and procedures to improve the operation
• Present needs of the department to the Executive Chef, Executive Sous Chef and Sous Chef
• Complete special projects as directed bye the Executive Chef or Executive Sous chef
• Assist in the job duties and responsibilities of kitchen employees when business dictates
• Assists with creating, implementing and monitoring action plans to minimize costs to ensure that budgetary goals are met
• Maintains established food par levels and accurate paperwork for inventory

• Performs other related duties as assigned or requested

Supervisory Responsibilities: Directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Group policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human resources, addressing complaints and resolving problems. 

Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education:

• Technical Culinary Diploma or two years of related experience and/or training, or equivalent combination of education and experience

Required Experience:

• Minimum 2 years cooking experience in a high-volume / highest quality operation (as judged by Executive Chef or Food and Beverage Director)
• Social Banquet experience a plus
• One year prior inventory/cost control experience
• Well-rounded food background with extensive knowledge of all kitchen equipment

• Computer skills helpful

Knowledge, Skills, & Abilities:

• Effective verbal and written communication skills and math analyzation skills
• Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions and procedure manuals
• Ability to write routine reports and requisitions.
• Ability to speak effectively before groups of customers or employees of organization
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals
• Ability to calculate and apply figures and amounts in recipe and labor costing and control
• Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques
• Demonstrated operational logical: multi-unit prioritazion skills
• Strong interpersonal staff relations and leadership skills

• Demonstrated proficiency in butchery, pastry and garde manger

Physical Requirements:  The physical demands described here are representative ofthose that must be met by an employee to successfully perform the essentialfunctions of this job.  Reasonableaccommodations may be made to enable individuals with disabilities to performthe essential functions.

While performing the duties of thisjob, the employee is regularly required to stand; walk; use hands to finger,handle, or feel objects, tools, or controls, reach with hands and arms; talk orhear; and taste or smell.  The employeeis occasionally required to stoop, kneel, crouch, or crawl.

The employee must regularly lift and/ormove up to 10 pounds, frequently lift and/or move up to 25 pounds, andoccasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision,distance vision, color vision, peripheral vision, depth perception, and theability to focus.

Work Conditions:  The work environment characteristics described here arerepresentative of those an employee encounters while performing the essentialfunctions of this job.  Reasonableaccommodations may be made to enable individuals with disabilities to performthe essential functions.

While performing the duties of thisjob, the employee regularly works near moving mechanical parts and is regularlyexposed to extreme heat.  The employee isoccasionally exposed to extreme cold.

The noise level in the work environmental is usually loud.

The physical demands and work environment characteristics described hereare representative of those that must be met by an employee to successfullyperform the essential functions of this job. Reasonable accommodations may bemade to enable individuals with disabilities to perform the essentialfunctions.

Thisjob description should not be interpreted as all-inclusive; it is intended toidentify major responsibilities and requirements of the job. The employee inthis position may be requested to perform other job-related tasks andresponsibilities than those stated above. 

WolfgangPuckGroup  is an Equal Opportunity Employerand does not discriminate against applicants due to race, ethnicity, gender,sexual orientation, veteran status, or on the basis of disability or any otherfederal, state or local protected class. If you’d like more information aboutyour equal employment opportunity rights as an applicant under the law, pleaseclick here: EEOC Poster.

Job Summary: The Sous Chef manages the daily operation of assigned kitchen(s). Monitors kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed.

Essential Job Functions:

• Interact with other Department Heads to help operations proceed smoothly
• Encourages and motivates employees
• Be accessible and available to employees
• Consistently demonstrate excellent people skills when dealing with employees and guests
• Assist with administering, coordinating and distributing information to all kitchen employees.
• Maintain accurate paperwork for scheduling, payroll and employee records
• Provide Human Resources with the necessary information to keep personnel files current
• Observe employee performance in assigned kitchen(s)
• Ensure employees adhere to established policies and procedures
• Provide feedback to the Executive Chef, Executive Sous Chef and Sous Chef for the preparation of kitchen employee performance reviews
• Ensure kitchen cleanliness and quality physical appearance of each kitchen.
• Ensure a neat, clean and safe working environment
• Organize and maintain food storage, rotation and utilization
• Ensure guest satisfaction (i.e. food quality, production, presentation) and resolve guest complaints
• Assist with ordering food products and ensuring the quality of these products
• Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation
• Demonstrate to Line staff how to properly prepare menu items
• Demonstrate to Prep staff and Butchers how to properly prepare and store food items

• Direct and oversee the daily activities of assigned kitchen(s) which could include:

o Main Kitchen

o Prep or Appetizer kitchen

o Banquets

o Butcher Shop

o Garde Manger

• Conduct daily inspections of assigned kitchen(s) and delegate job tasks and responsibilities throughout these kitchens
• Complete food ordering and approve requisitions
• Assist with developing, implementing and maintaining new recipes, presentations and products
• Implements daily “special” menu at the direction of the Executive Chef or Executive Sous Chef
• Identify and communicate suggestions to the Executive Chef or Executive Sous Chef for policies and procedures to improve the operation
• Present needs of the department to the Executive Chef, Executive Sous Chef and Sous Chef
• Complete special projects as directed bye the Executive Chef or Executive Sous chef
• Assist in the job duties and responsibilities of kitchen employees when business dictates
• Assists with creating, implementing and monitoring action plans to minimize costs to ensure that budgetary goals are met
• Maintains established food par levels and accurate paperwork for inventory

• Performs other related duties as assigned or requested

Supervisory Responsibilities: Directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Group policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human resources, addressing complaints and resolving problems. 

Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education:

• Technical Culinary Diploma or two years of related experience and/or training, or equivalent combination of education and experience

Required Experience:

• Minimum 2 years cooking experience in a high-volume / highest quality operation (as judged by Executive Chef or Food and Beverage Director)
• Social Banquet experience a plus
• One year prior inventory/cost control experience
• Well-rounded food background with extensive knowledge of all kitchen equipment

• Computer skills helpful

Knowledge, Skills, & Abilities:

• Effective verbal and written communication skills and math analyzation skills
• Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions and procedure manuals
• Ability to write routine reports and requisitions.
• Ability to speak effectively before groups of customers or employees of organization
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals
• Ability to calculate and apply figures and amounts in recipe and labor costing and control
• Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques
• Demonstrated operational logical: multi-unit prioritazion skills
• Strong interpersonal staff relations and leadership skills

• Demonstrated proficiency in butchery, pastry and garde manger

Physical Requirements:  The physical demands described here are representative ofthose that must be met by an employee to successfully perform the essentialfunctions of this job.  Reasonableaccommodations may be made to enable individuals with disabilities to performthe essential functions.

While performing the duties of thisjob, the employee is regularly required to stand; walk; use hands to finger,handle, or feel objects, tools, or controls, reach with hands and arms; talk orhear; and taste or smell.  The employeeis occasionally required to stoop, kneel, crouch, or crawl.

The employee must regularly lift and/ormove up to 10 pounds, frequently lift and/or move up to 25 pounds, andoccasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision,distance vision, color vision, peripheral vision, depth perception, and theability to focus.

Work Conditions:  The work environment characteristics described here arerepresentative of those an employee encounters while performing the essentialfunctions of this job.  Reasonableaccommodations may be made to enable individuals with disabilities to performthe essential functions.

While performing the duties of thisjob, the employee regularly works near moving mechanical parts and is regularlyexposed to extreme heat.  The employee isoccasionally exposed to extreme cold.

The noise level in the work environmental is usually loud.

The physical demands and work environment characteristics described hereare representative of those that must be met by an employee to successfullyperform the essential functions of this job. Reasonable accommodations may bemade to enable individuals with disabilities to perform the essentialfunctions.

Thisjob description should not be interpreted as all-inclusive; it is intended toidentify major responsibilities and requirements of the job. The employee inthis position may be requested to perform other job-related tasks andresponsibilities than those stated above. 

WolfgangPuckGroup  is an Equal Opportunity Employerand does not discriminate against applicants due to race, ethnicity, gender,sexual orientation, veteran status, or on the basis of disability or any otherfederal, state or local protected class. If you’d like more information aboutyour equal employment opportunity rights as an applicant under the law, pleaseclick here: EEOC Poster.