Overview


Job details
Job Type
Full-time

Indeed’s salary guide
  • Not provided by employer
  • $40.6K – $51.4K a year is Indeed’s estimated salary for this role in Oakland, CA.
 

Full Job Description

SOUS CHEF POSITION DESCRIPTION


A. POSITION SUMMARY:

This position is a management position. Sous Chef’s are responsible for using discretion and independent judgment to achieve results and contribute to the restaurant in the area of culinary operations. The position ensures food quality standards, and controls food and labor costs while maximizing sales.


B. ESSENTIAL FUNCTIONS (include, but are not limited to):

Sous Chefs use their own discretion and independent judgment in the following areas:

*Organizing – Delegation, structure, time management, performance standards *Staffing – Selection, orientation, training, ongoing communication *Directing – supervisory training, accountability, problem solving, teamwork, coaching *Controlling – measuring performance (customer satisfaction, food cost, labor cost, repair & maintenance and all associated controllable BOH costs), positive/negative consequences *Administrative Work including, scheduling, vendor coordination, invoice reconciliation, managing inventory, banquet coordination, managing the restaurant side of the accounting process for food cost and back-of-the-house (BOH) labor cost.


C. RESPONSIBILITIES (include, but are not limited to):

*Oversight and management of 15+ kitchen staff members. As Sous Chef, more than sixty (60) percent of your time is spent overseeing and managing the kitchen staff *Monitoring the line and expeditor and giving feedback and direction where necessary *Ensuring that every dish that leaves the kitchen meets the standards of excellence set *Customer satisfaction is key: If issue arise, the Sous Chef’s use their independent judgment to evaluate a course of conduct to resolve the issues, use their discretion to make decisions, and act accordingly *Train and monitor the level of performance for BOH staff. Using discretion and independent judgment to assess individual kitchen staff’s *Performance, skill, growth, suitability for position; need for additional training *Mentoring and motivating employees; determining suitability for promotion *Responsible for managing and supervising meal and rest breaks *Scheduling and staffing levels appropriate for the restaurant *Use independent judgment to hire, fire, reward and discipline *Recipe creation and testing *Vendor coordination, product ordering, bringing in new products, monitor food quality and consistency. Use independent discretion and judgment to determine *Soliciting vendor bids for products; evaluating best quality products to use *Coordinating pricing, ordering, delivery *Changes to products/vendors if they fall below quality standards as set by Exec Chef *Changes to dishes if quality falls below standards as set by Executive Chef *Responsible for controlling labor costs, monitoring and running labor reports, and using discretion and independent judgment to adjust labor costs as necessary *Review restaurant safety records, safety committee activities, accident types and frequency and work with management staff to improve safety performance. Use independent judgment to identify potential safety risks and implement additional safety procedures and trainings *Develop, cost and execute banquet and catering menus. Use independent judgment to *Identify menu items appropriate for the specific event and work with the customer to build a menu that suits the customer’s needs and the event’s theme *Cost out the menu to be cost beneficial to the customer and the location *Work with the catering manager to coordinate event details, special dietary needs of guests and special request for products *Working closely with management team to work toward the continued success of the restaurant *These tasks should be performed only when critical/in case of emergency, and no more than 10% of Sous Chef’s time should be spent on the line; preparing food, etc. *Attending management meeting and reporting on all of the above to the management staff


D. PERFORMANCE STANDARDS (include, but are not limited to):

*Performance reviews *Guest experiences; Guest feedback; Guest satisfaction *Labor and food costs *Maintain high standards of products and food


E.
LEVEL OF FINANCIAL RESPONSIBILITY:

Responsible for all company kitchens overall financial results including sales building, food product cost, kitchen labor costs and a large portion of operating account costs.


F. EDUCATION NEEDED TO PERFORM YOUR JOB:

High school graduate preferred. College or culinary school preferred.


G. SPECIAL SKILLS, KNOWLEDGE, TRAINING, LICENSES/CERTIFICATIONS NEEDED:

*Strong management, organizational, communication, problem solving and people skills *Good to excellent knowledge of cooking techniques; keeping up on culinary trends *Basic computer skills, POS skills *Familiar with labor and health laws and codes *ServSafe Certification


H.OTHER PHYSICAL OR SPECIAL REQUIREMENTS (include, but not limited to):
(reasonable accommodations will be made in accordance with state and federal law)

*Standing/walking for long periods of time on concrete floors *Able to climb ladders and stairs on a regular basis *Frequent stretching, reaching, bending and lifting weight up to sixty pounds *Fast paced physical and crowded environment


I. ADDITIONAL COMMENTS:

This is an at-will, full time, exempt position

Available shifts and compensation: We have available shifts all days of the week. Compensation depends on your experience.

Learn more about us at https://calaveraoakland.com/.

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Posted 3 days ago

Tagged as: accounting

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