Overview


Indeed’s salary guide
  • Not provided by employer
  • $45.3K – $57.3K a year is Indeed’s estimated salary for this role in San Diego, CA.
 
C-Level is a full service restaurant serving lunch and dinner daily from 11am-9pm. Located on Harbor Island, this casual waterfront eatery offers bistro-style fare, cocktails and wine.

Sous Chef

Position Summary

The Sous Chef reports directly to the Executive Chef. This individual must be familiar with the kitchen’s operations so they can fill in for the Executive Chef when needed and assist in resolving any problems that may arise on the job. A Sous Chef must possess the ability to quickly and authoritatively delegate job tasks to the Heart of the House staff. They must also be able to draw upon their experience to cover roles when needed and to effectively coach the HOH staff.

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve supervising the entire HOH staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of the Chef Team.

The Sous Chef may also be responsible for menu development, ordering, inventory, processing invoices, scheduling and human resource issues. A large portion of a sous chef’s duties are technical and they are very involved in daily production.

Job Responsibilities

Productivity

Stations are set up on time with quantities reflecting projected volume

Prep is directed by the Chef on duty to assure maximum productivity and to avoid waste

Breaks are taken at set times assigned by the Chef on duty to avoid penalties and to maximize productivity

Employees notify Executive Chef or Sous Chef when they leave the line for break, bathroom, or any other circumstances

Daily Station/Line Checks – Prior to each meal period

Sanitizer in all stations

Check rotation of product

Smell, look and taste all food items

Consistency in prepared items (sauce, salsas, mixes, etc.)

Verify portion size (spot check with scale)

Quantity is determined by the daily PMIX

Confirm stations are set and ready for service per PMIX

Food Handling

Follow all food safety guidelines to ensure all food products are safe for consumption

Adherence to all State, Federal, and local health department regulations

Consistently monitor time and temperature of all food products

Ensure all food specifications and recipes are followed

Keep specification book updated and in good condition

Safety

Maintain a safety-first culture in the Heart of House

Document Guests and Employee Injury & Illness incidents

Workers compensation reporting

Adhere to all safety guidelines (cut gloves, non-slip shoes and chemical hazard communication)

Responsible for overall cleanliness of the kitchen

Facility Repair & Maintenance

Responsible for making repair and improvement recommendations to Executive Chef

Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

Provide proper and detailed training for hourly personnel based on company established criteria

Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines

Provide timely and detailed performance evaluations for hourly HOH Team

Document staff work performance including coaching and counseling

Provide ongoing training for all positions in HOH and FOH

Communication

Provide information necessary for employees to perform their job consistently and efficiently

Daily Specials – explain portions, cooking methods, and presentation

Ensure items are prepared for each station to reflect forecasted sales

Feedback on daily service outlining execution and speed of service

Evaluate HOH employees’ technique and pass along to the Executive Chef

Necessary Knowledge, Skills and Abilities

Minimum 3-years full service, high volume restaurant experience

High school diploma or equivalent

Culinary degree, AA or BA degree a plus

Professional and proficient verbal and written communication skills

Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices

ServSafe Certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires the ability to stand, walk, lift, twist and bend for up to 10 hours a day and lift 50 lbs.


Hiring Insights

Job activity

Posted 30+ days ago

Tagged as: accounting

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