Sous Chef (FT)

Job Description Job Title: Sous Chef Reports to: Executive Chef Job Summary: Responsible for managing culinary functions including but not limited to; food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portioning, cost control, employee safety, food safety, sanitation, and cleanliness.
Activities and Responsibilities: Promote, work, and act in a manner consistent with the mission of Vic’s River Grill: “Great food, great service, and great production by associates imbued with pride and enthusiasm.
” Monitor sanitation practices to ensure that employees follow standards and regulations.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Check the quality of raw or cooked food products to ensure that standards are met.
Check and maintain proper food holding and refrigeration temperature control points.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Ensure that deliveries are performed by the restaurant’s receiving policies and procedures.
Check the quantity and quality of received products.
Plan, direct, or supervise the food preparation and cooking activities.
Prepare and cook foods of all types regularly and for special guests or functions.
Demonstrate new cooking techniques or equipment to staff.
Help in creating efficient work schedules for employees Supervise and train staff to ensure policy and procedures are implemented and followed.
Store, label, and date food items according to policy; maintain established food rotations in storage to minimize spoilage and waste.
Follow HACCP guidelines to ensure the quality and safety of the food supply.
Resolve customer problems and concerns Monitor inventory daily and when necessary, place orders Record weekly inventory Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
Manage the kitchen in the absence of the Executive Chef.
Perform any other reasonable duties or tasks assigned.
Preferred Qualifications: Culinary degree preferred Three to five years of leadership experience High-volume production and catering experience are essential Previous experience managing cost controls Desire to teach, learn, and grow with a company