Sous Chef

1000 NORTH LLC•Jupiter, FL

11h•Onsite

About The Position

The Sous Chef’s main functions are to oversee the overall BOH operation of the restaurant including staffing, educate and motivate staff in all aspects of the culinary department; creating and maintain menus and recipes, performance management, purchasing and ordering, employee relations, conflict resolution, training programs, inventory management, and manage suppliers and vendors. In addition, it is the Sous Chef’s responsibility to drive sales, control costs and labor, perform and direct daily BOH operations of the restaurant as well as ensuring the highest-level quality of food and service are delivered to each guest. DUTIES AND RESPONSIBILITIES The primary duties and responsibilities include, but are not limited to the following: Perform all operational functions as a BOH Manager including opening, mid, and closing duties Ensures that all products served meet the established specifications and standards Create and maintain all menus and recipes used in the restaurant Assist in the development of menus and food items including features Manage all planning and directing food preparation in the kitchen Manage inventory, orders, and direct dealings with Purveyors Resolve problems that arise in the kitchen and seek solutions in a timely manner Responsible for financial success and meeting required budgets Properly train staff to use tools and equipment as well as policies and procedures Organize all areas of the kitchen, maintain deliveries and cleanliness of areas Adhere to standard “zoning” procedures Responsible for enforcing strict health and hygiene standards Responsible for enforcing and maintaining HAACP standards throughout the BOH Safely and efficiently use kitchen tools and equipment Expediting during service Perform a pre-shift line check to ensure quality of all items Perform a daily walk through inventory to prioritize product utilization Ensure the culinary department are staffed and conduct initial interviews as needed Provide support and develop the culinary team such as improving one’s job knowledge, providing clear expectations and overall performance (Succession Planning, Performance Improvement Plans, Performance Evaluations) Promote teamwork and interact with employees in a fair and professional manner Create labor/work schedules to ensure fairness and monitor overtime Guide and direct employees and management in proper service guidelines Coach, develop, and discipline employees through the development of action plans Observe and identify performance issues and correct in a timely fashion; provide feedback immediately Be hands on, involved in, and have the ability to perform all BOH positions including but not limited to all Management positions, Line Cook, Prep Cook, and Dishwasher Follow-up with employees to ensure tasks are completed Constantly strive to increase revenue through training of staff, development of new ideas and concepts, upselling techniques Seek ways to improve operational procedures including systems, training courses, policies and procedures Maintain knowledge and practice the company’s mission and vision, policies and procedures, and employee handbook Work alongside with all departments: Accounting, Culinary, Human Resources, Membership, Concierge, Events, Service Assure compliance with and uphold applicable policies and requirements of federal and labor laws Ensures that the Occupational Safety and health Act, local health and safety codes as well as the company safety and security policies are being adhered to Create and maintain a positive, safe and healthy work environment Participate and communicate in conflict resolution Proficiency in the use of all software’s, equipment, and anything related to the operation of the BOH including Point of Sale System, FusionPrep Be a role model and lead by example in terms of professionalism, positive attitude, taking initiative, work ethic, work performance, etc. The Sous Chef role is not limited to the position title or job description, lateral service in any area is expected when needed and where can be contributed to the success of 1000 North

Requirements

High School or General Education Degree (GED) required
5-10 years related managerial experience and/or training; or equivalent combination of education and experience
Ability to read, analyze, comprehend, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
To perform this job successfully, an individual should have knowledge of computer software including POS, Microsoft Office, Outlook, Reservations System
Managerial Responsibilities: Manages subordinate supervisors who supervise an average of 50+ employees in the Kitchen and Dining Room.
Is responsible for the overall direction, coordination, and evaluation of these units.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Nice To Haves

Culinary Degree Preferred

Responsibilities

Perform all operational functions as a BOH Manager including opening, mid, and closing duties
Ensures that all products served meet the established specifications and standards
Create and maintain all menus and recipes used in the restaurant
Assist in the development of menus and food items including features
Manage all planning and directing food preparation in the kitchen
Manage inventory, orders, and direct dealings with Purveyors
Resolve problems that arise in the kitchen and seek solutions in a timely manner
Responsible for financial success and meeting required budgets
Properly train staff to use tools and equipment as well as policies and procedures
Organize all areas of the kitchen, maintain deliveries and cleanliness of areas
Adhere to standard “zoning” procedures
Responsible for enforcing strict health and hygiene standards
Responsible for enforcing and maintaining HAACP standards throughout the BOH
Safely and efficiently use kitchen tools and equipment
Expediting during service
Perform a pre-shift line check to ensure quality of all items
Perform a daily walk through inventory to prioritize product utilization
Ensure the culinary department are staffed and conduct initial interviews as needed
Provide support and develop the culinary team such as improving one’s job knowledge, providing clear expectations and overall performance (Succession Planning, Performance Improvement Plans, Performance Evaluations)
Promote teamwork and interact with employees in a fair and professional manner
Create labor/work schedules to ensure fairness and monitor overtime
Guide and direct employees and management in proper service guidelines
Coach, develop, and discipline employees through the development of action plans
Observe and identify performance issues and correct in a timely fashion; provide feedback immediately
Be hands on, involved in, and have the ability to perform all BOH positions including but not limited to all Management positions, Line Cook, Prep Cook, and Dishwasher
Follow-up with employees to ensure tasks are completed
Constantly strive to increase revenue through training of staff, development of new ideas and concepts, upselling techniques
Seek ways to improve operational procedures including systems, training courses, policies and procedures
Maintain knowledge and practice the company’s mission and vision, policies and procedures, and employee handbook
Work alongside with all departments: Accounting, Culinary, Human Resources, Membership, Concierge, Events, Service
Assure compliance with and uphold applicable policies and requirements of federal and labor laws
Ensures that the Occupational Safety and health Act, local health and safety codes as well as the company safety and security policies are being adhered to
Create and maintain a positive, safe and healthy work environment
Participate and communicate in conflict resolution
Proficiency in the use of all software’s, equipment, and anything related to the operation of the BOH including Point of Sale System, FusionPrep
Be a role model and lead by example in terms of professionalism, positive attitude, taking initiative, work ethic, work performance, etc.
The Sous Chef role is not limited to the position title or job description, lateral service in any area is expected when needed and where can be contributed to the success of 1000 North