SOUS CHEF - MULTI SITE

Reports to : Executive Chef

Direct Reports : Restaurant Team Members

Job Summary :

Our Multi-Unit Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Multi-Unit Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens.

As the Multi-Unit Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as :

• Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environment
• Ensuring team members and managers adhere to established policies and procedures
• Assisting Management with recruiting, onboarding / paperwork, uniform distribution, generating Aloha and CTUIT
• Training all new Team Members using TG Training Certification Process
• Ensuring Training Checklists are completed, uploaded and that Learning Platform trainings are complete
• Enforcing safe work behaviors to maintain a safe environment for both guests and Team Members
• Observing / assisting in progressive discipline and performance evaluations
• Assisting Managers with running shifts with the ability to run the restaurant without supervision
• Assisting the Executive Chef with planning and directing food preparation, coordinat ing food production schedules and ensuring the highest level of food quality, taste and presentation
• Demonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food items
• Supervising restaurant opening and closing procedures
• Assisting in daily catering orders
• Creating daily prep list
• Creating / assisting in creating daily Specials per standard
• Completing daily time edits
• Placing Fish and Produce orders
• Assisting with period end inventory, sanitation, food cost and food execution
• Conducting line checks and overseeing kitchen checklists
• Managing open repair items in R&M Platform
• Ensuring that all COVID-19 prevention measures are practiced and enforced consistently
• Assisting with daily administrative duties and special projects as needed

Qualification Requirements for this position are :

Bachelors / Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience;

preferably in a high-volume restaurant

• Demonstrated leadership skills, including coaching, directing and motivating a team
• Solid base knowledge of culinary technique and its practical application
• Must enjoy and be able to succeed in a fast-paced and high stress work environment, maintain composure when dealing with staff
• Customer service focused and solution oriented
• Ability to work a flexible schedule based on restaurant needs, open availability
• Commitment to continuing culinary development in both technique and perspective
• Proficient in MS Office, Google Docs and Aloha Point of Sale
• Proficiency in CTUIT, UltiPro and PeopleMatter is a plus
• Excellent written and verbal communication with a positive and outgoing personality
• Ongoing current Food Safety Manager certification
• Ability to manage store operations independently
• Ability to travel to multiple locations within the Region
• Must have reliable transportation
• Must be able to work all stations
• Highly adaptable
• Must have high degree of integrity and honesty

Physical, cognitive, social and environmental requirements include :

• Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
• Repetitive forward bend of head / neck
• Some bending / kneeling / stooping / twisting / reaching required
• Some repetitive motion and force required
• Must be able to stand / walk for long periods of time (not all at one time)
• Must be able to work in a stationary, seated position as needed (not all at one time)
• Must be able to work in a hot kitchen environment
• Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
• Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas

Note : All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Hours : Must be available to work nights & weekends

EEO / AA employer M / F / D / V

Job Title Business Location Share Apply Sous Chef - Multi Site Santa Clara 2532 Augustine Dr., Santa Clara CA