Sous Chef (FTYR)

Job SummaryThe Sous Chef is responsible for supervision and training of kitchen staff in addition to the production quality assurance and profitability of all menu items working in support with the chef. This is a bonus eligible Duties and ResponsibilitiesAssist with menu planning and maintaining a high level of quality and profitability in all Food & Beverage offerings. Shall include input into capturing and capitalizing on food service trends with Executive Sous Chef and Executive Chef. Coordinate staffing levels and food preparation daily to ensure the timing and flow of food service meets the back of the house staff to clean kitchen equipment carefully and safely to prevent damage or injury. Responsible for planning assigning and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving & hire staff for back of the house positions. Prepare preliminary weekly schedule for back of the house staff. Monitor and edit staff hours and punches on a daily and report any disciplinary concerns with Kitchen in monitoring and controlling stock levels daily weekly monthly ensuring there are no shortfalls and inventory loss prevention controls. Recommend and implement preparation to reduce costs of goods sold and supervise all kitchen personnel to ensure correct methodologies are followed. Maintain a clean and safe work area adhering to food safety and health standards. Ensure food ingredients are stored in their designated area and rotated and execute daily features including peak performance features which must meet strict nutritional guidelines and incorporate local ingredients when proficiency at all stations including a complete understanding and ability to grill or sauté meat to proper internal temperatures to order and run the wheel thereby setting the tone and flow of the kitchen dining an understanding of food allergies and sensitivities such as nut gluten seafood and an understanding of the dangers of cross an understanding of requirements and restrictions of vegetarian lacto ovo vegetarian vegan and pescatarian diets. Maintain an understanding of internal food temperature requirements and ranges for meats seafood and poultry and the ability to cook foods to the proper internal temperature. Other duties as SpecificationsCompetencies:Previous supervisory experience preferred. ServSafe Certification knife skills with the ability to execute all knife cuts with advanced speed and efficiency are and concise verbal communication to read labels and -directed and able to maximize use of time and to work under pressure and take initiative in a fast-paced environmentDependable and meets professional conduct and adherence to company Core :Culinary education or progressive culinary experience or High School Equivalent combination of education training and/or experience which demonstrates ability to perform the required duties. Physical & Other Requirements:While performing the duties of this Job the employee is regularly required to stand; use hands to finger handle or feel; talk or hear and taste or smell. The employee is frequently required to walk and reach with hands and arms. The employee is occasionally required to stoop kneel crouch or employee must regularly lift and /or move up to 25 pounds frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision distance vision color vision peripheral vision depth perception and ability to adjust weekends and holidays are a regular part of the have excellent attendance and conduct record for -smoking candidates preferred.