Job Abstract

The Sous Chef will be responsible for directing, managing and successfully operating a high-volume branded concept on City Walk. As Sous Chef, the position will be a primary “go-to” for the kitchen team and responsible for the functions and flow of the back of the house.

The Sous Chef is responsible for ensuring that the food served always meets or exceeds standards of excellence at all times. While this position will report to the Restaurant Chef, this position is responsible for setting the expectations for all kitchen team members to maximize productivity. This individual must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.

Essential Functions:

• Drive operating profit goals and sales.
• Optimize profits by controlling food, beverage and labor costs.
• Consistently achieve operational excellence.
• Develop and retain exceptional talent.
• Ensure compliance with all local, state and federal laws regarding food quality, safety, labor and employment.
• Partner with Human Resources to train and develop restaurant leaders at every level.
• Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor.
• Communicate restaurant results to the Restaurant Chef and General Manager with recommendations for improvement.
• Ensure high Team Member and Guest Engagement.
• Mentors and counsels team members and enforce appropriate policies and procedures ensuring that everything is within compliance of venue and company standards.
• Promote company's mission and values.
• Ensure company policy and brand standards are followed.
• Optimize profits by controlling food, beverage and labor costs.
• Prepare and present hourly team member reviews.
• Complete all tasks assigned by the Executive Sous Chef on time.

Responsibilities include:

• Order supplies, food and ingredients based on rapidly shifting demand.
• Hire and train kitchen staff in specific stations, and cross-train as necessary. 
• Create schedules for kitchen staff to ensure there are always enough workers to meet the demand.
• Maintain inventory levels and conduct full inventories.
• Schedule and oversee necessary maintenance and repairs on kitchen appliances. 
• Assist the management team with menu changes and adjustments. 
• Respond personally to guest questions, special recipe requests and complaints.
• Maintain a clean workspace and all times.
• Work at a fast and efficient pace. The Sous Chef is a “working chef.”
• Ability to read and follow recipes as well as follow up with prep and line cooks food preparation.
• Has a thorough knowledge of food cost, labor cost and inventory functions
• Chemical safety comprehension.
• Analyze financial reports to quickly identify and address trends and issues in area performance, including cost of goods, variable labor and profitability.
• Exceed annual operating profit targets.