Sous Chef

Reports directly to:

Chef de Cuisine

Job Overview:

The Sous Chef  is responsible for the day to day execution of all back of house operations at the direction of the Chef de Cuisine. This person will take a leadership role in BOH and act as an outlet liaison in the absence of the CDC.   

Responsibilities and Duties:

• Ensure that all dishes are prepared to company specifications 
• Oversee food preparation, checking that all back of house staff are performing their duties and meeting the company standard 
• Monitor back of house cleanliness following Servsafe best practices. i.e. sanitation, storage, etc. 
• Monitor back of house equipment and oversee preventative maintenance scheduling with Chief Engineer  
• Monitor and ensure all health and safety standards are being met and executed 
• Manage inventory & ordering so all necessary ingredients are readily available for production/ execution 
• Receive deliveries appropriately: check in, sign, organize, code invoices  
• New hire orientation and readiness; issue/ order coats, caps, thermometers, etc. 
• Lead training and development of line level employees during onboarding 
• Write back of house schedules based on labor budgets and sales projections 
• Monitor budget and cost centers. Complete monthly inventories and price updates as needed 
• Assist with menu development; builds, recipes, spec cards & costing
• Implement waste logs and Xfer sheets to control loss 
• Print, monitor and file temp logs for PA Dept of Agriculture
• Complete daily food safety walkthrough/ line check; take or coach corrective actions 
• Distribute payroll checks
• Serve as a liaison between FOH, BOH and Executive Team
• Attend required meetings that affect your outlet: Marketing, BEO, etc. 
• Execute any additional duties as requested

Qualifications/ Requirements:

ServSafe Manager Certification

First Aid, CPR & AED Certification 

Owner/ Manager RAMP Certification (suggested)