Sous Chef

Sous Chef Responsibilities & Duties

Reports to: Executive Chef

Summary/Objective 

Responsible for assisting the Executive Chef with daily kitchen activities and overall quality of foods produced while maintaining a high standard of cleanliness, sanitary and safe work environment.

Essential Functions

FOOD QUALITY

• The Chef will provide "excellent quality" and "presentation" of all food to the guests.
• The demonstration, preparation, and execution of each menu item and the item specifications and presentation will be agreed upon.
• In maintaining the standard of "excellent quality," the Chef is responsible for ongoing training and communicating these standards to the staff.

SERVICE

• Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
• It is the Chef's responsibility to participate in service education through:
• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

• The Chef must meet the financial targets while achieving the food quality and service objectives.
• Suppose there are structural reasons that the financial goals cannot be met without sacrificing food quality of service.  In that case, it is the Chef's responsibility to identify the problems and promptly bring them to the Executive Chef's attention.

FACILITY MAINTENANCE

• Maintain a high level of cleanliness in the kitchen facilities.
• The Chef is responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.
• The Chef should make the appropriate assignments for his staff.

Work Environment

This job is usually performed indoors, in a controlled environment, and experiences a moderate noise level in the work environment.  This job has intermittent levels of high stress.

Physical Demands

An employee must meet the physical demands described here to perform the essential functions of this job successfully.

While performing the duties of this job, the employee is regularly required to talk or hear.  The employee is required to stand; walk; sit; use hands to finger, handle, or feel depending on the situation, reach with hands and arms; and stoop, kneel, or crouch.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision and distance vision.

Position Type/Expected Hours of Work

This is a full-time position.  The employee is expected to work alternating schedules, including nights, weekends, and holidays. 

Required Education, Experience, and Qualifications

• Degree in Culinary Arts
• Food Safety/Manager Certification
• Customer/Client Focus Expertise in food product, presentation, quality, and preparation, along with menu concept and design.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus, and correspondence.
• Ability to communicate to groups of customers or employees of the organization.
• Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent.
• Ability to solve practical problems and deal with various concrete variables in situations where only limited standardization exists.
• Ability to interpret various instructions furnished in written, oral, diagram, or schedule form.
• Excellent record of kitchen and staff management.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Ability to spot and resolve problems efficiently.
• Strong Organizational Skills.
• Capable of delegating multiple tasks.
• Communication and leadership skills.
• Time Management Skills.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)       

Supervisory Responsibility

The Sous Chef has assigned duties, station and procedures which are monitored by Executive Chef

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. In addition, duties, responsibilities, and activities may change at any time with or without notice.

V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Sous Chef Responsibilities & Duties

Reports to: Executive Chef

Summary/Objective 

Responsible for assisting the Executive Chef with daily kitchen activities and overall quality of foods produced while maintaining a high standard of cleanliness, sanitary and safe work environment.

Essential Functions

FOOD QUALITY

• The Chef will provide "excellent quality" and "presentation" of all food to the guests.
• The demonstration, preparation, and execution of each menu item and the item specifications and presentation will be agreed upon.
• In maintaining the standard of "excellent quality," the Chef is responsible for ongoing training and communicating these standards to the staff.

SERVICE

• Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
• It is the Chef's responsibility to participate in service education through:
• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

• The Chef must meet the financial targets while achieving the food quality and service objectives.
• Suppose there are structural reasons that the financial goals cannot be met without sacrificing food quality of service.  In that case, it is the Chef's responsibility to identify the problems and promptly bring them to the Executive Chef's attention.

FACILITY MAINTENANCE

• Maintain a high level of cleanliness in the kitchen facilities.
• The Chef is responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.
• The Chef should make the appropriate assignments for his staff.

Work Environment

This job is usually performed indoors, in a controlled environment, and experiences a moderate noise level in the work environment.  This job has intermittent levels of high stress.

Physical Demands

An employee must meet the physical demands described here to perform the essential functions of this job successfully.

While performing the duties of this job, the employee is regularly required to talk or hear.  The employee is required to stand; walk; sit; use hands to finger, handle, or feel depending on the situation, reach with hands and arms; and stoop, kneel, or crouch.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision and distance vision.

Position Type/Expected Hours of Work

This is a full-time position.  The employee is expected to work alternating schedules, including nights, weekends, and holidays. 

Required Education, Experience, and Qualifications

• Degree in Culinary Arts
• Food Safety/Manager Certification
• Customer/Client Focus Expertise in food product, presentation, quality, and preparation, along with menu concept and design.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus, and correspondence.
• Ability to communicate to groups of customers or employees of the organization.
• Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent.
• Ability to solve practical problems and deal with various concrete variables in situations where only limited standardization exists.
• Ability to interpret various instructions furnished in written, oral, diagram, or schedule form.
• Excellent record of kitchen and staff management.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Ability to spot and resolve problems efficiently.
• Strong Organizational Skills.
• Capable of delegating multiple tasks.
• Communication and leadership skills.
• Time Management Skills.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)       

Supervisory Responsibility

The Sous Chef has assigned duties, station and procedures which are monitored by Executive Chef

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. In addition, duties, responsibilities, and activities may change at any time with or without notice.

V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.