General Purpose of the Job
The Sous Chef is responsible for creating and maintaining high standards with regards to the quality and integrity of all food items, cleanliness and organization, food safety and sanitation, building teams and retaining staff, driving shift execution, and controlling costs for food, paper items, and Heart of House labor. The Sous Chef role is also responsible for communicating updates and changes to recipes, line builds, or other systems to all team members and managers at their location. As a chef, you are expected to be the second most accountable person to the restaurant aside from the General Manager. You will be held highly accountable to GM days off. The Sous Chef reports directly to the General Manager at their specific location, along with the Corporate Executive Chef and Director of Operations. Our Pizzeria is located in North Dallas.
Essential Duties and Responsibilities
- Having high standards with regards to food quality; perform daily line checks, adhering to recipes, line builds, shelf life’s, par levels, etc., and placing orders and maintaining appropriate product levels from approved vendor list.
- Maintaining a high level of cleanliness and organization daily in the restaurants.
- Maintaining a high standard for safety and sanitation in the workplace.
- Controlling food and paper costs with follow up to efficient systems, teaching, and coaching.
- Controlling labor and OT dollars and work within a budget, or defined expectations.
- Writing efficient schedules that drive sales building and consistent shift execution.
- Maintaining appropriate staffing levels and retaining staff.
- Assuming full responsibility for the restaurant when the GM is not available.
- Driving speed of service.
- Building relationships with all managers and partnering with them to execute excellence daily.
- Assessing employee needs, giving critical feedback, and managing them up to the standard.
- Ensuring all HOH team members are in correct uniform while working.
- Ensuring appropriate training and follow up, are scheduled, and provided to new and current staff.
- Motivating a team to work efficiently and adhere to company standards.
Skills & Qualifications
- Must have a minimum of 2 years’ experience managing or supervising a kitchen
- Must possess a valid driver’s licenses, be eligible to work in the United States and must agree to background check.
- Serve Safe Certified or completion of similar program.
- Fun, energetic, friendly, and passionate.
- Possess strong leadership qualities – positive and cooperative.
- Ability to give and take honest, critical feedback.
- Substantial experience managing people and understanding the operations perspective.
- Basic knowledge of computer programs: Shift Notes, Hot Schedules, Ordering Systems.
- Strong communication and organizational skills.
- Strong desire to learn and seek experience or advice.
- Strong time management and ability to multitask.
Physical Demands
The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this role, the Chef is regularly required to stand up for 10-12 hours; walk; use hands and fingers to handle, feel, or carry objects, products, or controls; and talk or hear. The Chef must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus. The Chef is exposed to hot and cold temperatures from the kitchen and walk-in freezer. The Chef is also occasionally exposed to wet and/or humid conditions, when in the dish area. Also uses toxic or caustic chemicals when cleaning and sanitizing kitchen area. The environment can be busy and the noise level at our Pizzeria is usually loud.
We are proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.