Sous Chef
Opening Soon, Schulson Collective's newest twist on a Oyster Bar concept.
Reports to: Executive Chef/Executive Sous Chef
Summary/Objective
The Sous Chef is responsible for planning and directing food preparation in the kitchen, under the direction of the Executive Chef and/or Executive Sous Chef.
Essential Functions
- Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
- Responsible for food costs and labor costs in assigned restaurant.
- Monitor and ensure that standard kitchen operating procedures are met.
- Work with Executive Chef on developing new menu items, tastings and staying on top of trend
- Oversee the line during service while monitoring cooks’ progress and flow of service
- Support and manage prep for service; ensure all prep items and recipes are made to standard
- Supervises hourly back of house staff and fills a role on the line or expo as needed.
- Schedules staff per business needs, files reports and monitors time & attendance as needed
- Manage inventory and costs with the Executive Chef
- Performs other duties as assigned.
Physical Demands
The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking .
Required Education and Experience
- Degree from Culinary Arts school is preferred; may substitute additional experience for education.
- 3+ years of Kitchen Management.
- Prior experience in menu creation, recipe writing and coaching/training.
- Excellent written and verbal communication and problem-solving skills
- Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
- Exceptional communication and supervisory skills
- Bilingual Preferred (Spanish/English)
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