Sous Chef

SUMMARY :

The Sous Chef’s primary responsibility is to oversee all food preparation and organization of the Restaurant. Partner with the Executive Chef and Executive Sous Chef to efficiently operate the department with pre-established food and labor cost controls.

Ensure that all staff prepare menu items following recipes and yield guidelines, according to department standards. You are expected to uphold the standards established for sanitation, safety, preparation and service for Cranes Restaurants.

REQUIREMENTS :

Ensure recipe guides, prep lists, and production schedules, are current and posted.

Responsible for all lines of communication between the front of the house and back of the house.

Oversees all stations, working within the kitchen to be sure items are made in a timely manner.

Oversees organization and proper storage of all items in the Restaurant.

Provide feedback to staff on their performance; handle disciplinary problems and counsel

employees according to company standards.

Ensure that all standards for set up for food presentation, quality and temperature are met for

every service and event.

WORKING KNOWLEDGE REQUIREMENTS :

Maintain complete knowledge of all cooking stations, sanitation standards, station set-up, menus and recipes as established by the Culinary Team.

Start and Stop times for each meal period.

Have proper knowledge of the food and be able to identify allergens, and ingredients.

Able to engage with guest and deliver excellent customer service.

Commitment to safety and cleanliness in the kitchen and dining areas.

Ability to understand and follow current and modified Heath and Safety Standards.

PHYSICAL DEMANDS :

Must be able to stand for extended periods of time

Must be fluent in both written and spoken English

Must be able to push, carry, pull and lift up to 50 pounds.

Must be comfortable working in a variety of conditions including indoors, outdoors, sun and shade, heat, steam and wet floors.

SKILLS and ABILITIES :

Ability to read and execute menus in the Metric System.

Ability to keep an open and objective view.

Ability to listen effectively as well as communicate clearly.

Ability to maintain composure, focus and personal integrity.

Ability to work as a team, stay organized, multitask, and prioritize.

Must portray an outgoing personality that is warm and friendly while demonstrating enthusiasm and professionalism

EDUCATION / REQUIREMENTS :

High school diploma or equivalent preferred

Proof of eligibility to work in the United States

Possession of or ability to possess a valid state health card.

At least three years of experience in similar role.

Maintain a professional, neat and well-groomed appearance adhering to company standards

WORKING ENVIRONMENT AND SCHEDULE :

Work in an environment that is subject to varying levels of noise, the variety of which depends upon guest volume.

Involves constant public contact and communication.

Fast paced, high volume environment with hours subject to change based on team schedule and may include overtime, when approved by management

Must be able to work all shifts including days, nights, weekends, and holidays.