Sous Chef

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Duties and Responsibilities : Primary duties and responsibilities include, but are not limited to, the following :

• Scheduling staff for proper labor costs.
• Determine amount and type of food and supplies required using production systems and controlling food costs.
• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
• Continuous teaching, leading and motivating staff in positive manner
• Coordinates introduction of new menu items from corporate executive chef to staff.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved.
• Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits.
• Oversees the apportioning of food for service
• Store and properly handle raw or prepared foods and non-food supplies, marking date and item.
• Handle food in a manner that is consistent with local health department guidelines.
• Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
• Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs.
• Liaison for staff issues, reports all issues to Human Resources
• Follow all designated uniform, grooming, safety and sanitation rules and regulations

Knowledge And Skills

Work Culture

Our Sous Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values.

The Sous Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Join the CRAVE Family

Our staff is our family, and our family is passionate about creating memories for our guests. It's our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at CRAVE becomes a fantastic memory of time spent with friends and family.

Our Mission

Do WHATEVER it takes to make EVERY guest happy!

Our Vision

To be the leading purveyor of the spirit of hospitality

Our Values

Seniority level

Seniority level

Mid-Senior level

Employment type

Employment type

Full-time

Job function

Job function

Management and Manufacturing

Industries

Restaurants

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