Responsibilities & Duties - Hourly Sous Chef

Reports to: Executive Chef

Summary/Objective 

Responsible to assist 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

• Works alongside the executive chef to manage daily kitchen activities.
• Leads kitchen team in chef's absence.
• An aide with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Provides meal quality and consistency by following designated recipes under the direction of the Executive Chef.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Hires and trains new kitchen employees to restaurant and kitchen standards under executive chef supervision and approval.
• Establish a working schedule.
• Maintain order and discipline in the kitchen during working hours.
• Works with the executive chef to maintain kitchen organization, staff ability, and training opportunities.
• Assists executive chef with menu execution.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Make sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients.
• Support Executive Chef in monitoring and controlling inventory and labor cost

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

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

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

• Proven working experience as an Hourly Sous Chef.
• 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

This position has no supervisory responsibilities.

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. 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.

Responsibilities & Duties - Hourly Sous Chef

Reports to: Executive Chef

Summary/Objective 

Responsible to assist 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

• Works alongside the executive chef to manage daily kitchen activities.
• Leads kitchen team in chef's absence.
• An aide with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Provides meal quality and consistency by following designated recipes under the direction of the Executive Chef.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Hires and trains new kitchen employees to restaurant and kitchen standards under executive chef supervision and approval.
• Establish a working schedule.
• Maintain order and discipline in the kitchen during working hours.
• Works with the executive chef to maintain kitchen organization, staff ability, and training opportunities.
• Assists executive chef with menu execution.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Make sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients.
• Support Executive Chef in monitoring and controlling inventory and labor cost

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

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

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

• Proven working experience as an Hourly Sous Chef.
• 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

This position has no supervisory responsibilities.

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. 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.