Sous Chef at QOL Restaurant Group Inc

Spokane Valley, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Oct, 26

Salary

0.0

Posted On

18 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Leadership, Staff Training, Food Cost Control, Labor Cost Control, Menu Development, Inventory Management, Health Department Compliance, Recipe Execution, Staff Scheduling, Performance Coaching, Mathematical Skills, Conflict Resolution, Food Safety, Quality Control, BOH Systems

Industry

Food and Beverage Services

Description

Description Position Title: Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills and leadership abilities, as well as maintain a safe and sanitary work environment. The Sous Chef is responsible for the development of new and current team members, while upholding all service standards and ensuring all food is served according to standards. In addition, they must coach team member’s performance – remaining friendly and flexible—resulting in the best guest experience possible. Specifically, the Sous Chef ensures consistent execution of BOH systems and profitability by providing and ensuring quality training, coaching and follow-through. This position is accountable for maintaining high quality food, food cost controls, labor cost controls, systems, organization, team member engagement and the guest experience. Essential Functions Average % of Time 50% Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items. 20% Reads and employs math skills for following recipes. Processes requisitions for supplies. Selects, trains, and supervises kitchen staff in the proper preparation of menu items, fosters improvements where necessary. 5% Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. 10% Ensure proper receiving, storage (including temperature setting) and rotation of food products, so as to comply with health department regulations. 5% Adhere to control procedures for cost and quality. 5% Conducts pre-meal meetings and tests line staff (both culinary and servers) to ensure full knowledge and proper representation of menu items. Other Regular attendance in conformance with the standards, which may be established and or altered by Twigs Bistro and Martini Bar and/or Twigs American Kitchen from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. Upon employment, all employees are required to fully comply with the Twigs Bistro and Martini Bar rules and regulations for the safe and efficient operation of our properties. Employees who violate the Twigs Bistro and Martini Bar rules and regulations will be subject to disciplinary action, up to and including termination of employment. Supportive Functions In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of Twigs Bistro and Martini Bar. · Assist Executive Chef in menu design and recipe specifications. · Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. · Maintain schedules for proper staffing. · Report any equipment in need of repair to General Manager for service. · Perform other duties as requested, such as VIP parties and staff meetings. Specific Job Knowledge, Skill, and Ability The individual must possess the following knowledge, skills, and abilities, and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. · Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets. · Knowledge of menu development, insight to marketing, cost and wage control. · Knowledge of food products, standard recipes and proper preparation. · Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. · Ability to read, write and speak English to comprehend and communicate job functions. · Finger/hand dexterity in order to operate food machinery. · Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis. · Ability to work in confined spaces. · Ability to supervise large staff and accomplish goals on a timely basis. · Ability to perform duties within extreme temperature ranges. · Ability to conduct meetings, menu briefings and maintain communication lines between line staff and General Manager. · Ability to stand, walk, and/or sit continuously perform essential function for an extended period of time. · Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts. · Hearing and visual ability to observe and detect signs of emergency situations. Distinguish product, taste, texture, and presentation and observe preparation. Qualification Standards Education: Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High school education is preferred. Experience: Minimum three (3) years full service restaurant experience required. Prior supervisory experience preferred. Licenses or Certificates: Ability to obtain any government required licenses or certificates. For example: Local health department certification and state liquor control board certificate. CPR certification and/or first aid training preferred. Grooming: All employees must maintain a neat, clean, and well-groomed appearance (specific standards in employee handbook) Our mission is to create a fun and exciting restaurant to which to work, with an eclectic atmosphere. We strive our employees to feel valued and as though they are of equal importance, regardless of their role in the organization. We believe the key to success is building a team who proves a unique and gratifying dining experience, where the menu and service complement each other to achieve perfect harmony. We want to create an uplifting and inviting environment where guests become friends, and friends become patrons. Requirements Performance Standards & Expectations · Arrive to work each day with an energetic, positive attitude, ready to lead our team. · Expected to keep a clear separation from friendships and fraternization with team members · Be willing to do anything you would ask the team to do · Support the team in all aspects of the job · Be a part of the solution, not the problem · Lead by example at all times · Properly follow service standards · Pay exceptional attention to detail · Multi Task at a high level in a fast paced environment · Follow all Policies/Procedures at all times · Hold fellow team members accountable for their actions · Properly assist the team in various FOH functions whether just managing or taking tables. o Comps/Voids/Discounts o Transferring tables o TLC credit disbursements and manually entering member numbers when needed o Promo gift card authorizations o Guest questions/concerns/complaints o Side work distribution o Helping to maintain appropriate labor and food costs o Guest and team member incident reports · Help with training of current and new staff members · Promote all featured items (i.e. fresh sheets, promotions, etc.) · Ability to take care of guests efficiently while also being open and available to assist fellow co-workers where needed and keep awareness of what is happening within the restaurant · There is an attitude of confidence and understanding in the team · Managers use their time so that the best possible results can be achieved by the team · Performance expectations and operating standards are clearly communicated to each person on the team · Team and individual assignments are completed accurately and on schedule · Team members hired reflect the goals of the company · Team members receive training and mentoring to master their current position and are encouraged to learn new positions · Team members are well informed and feel empowered to make appropriate decisions that reflect the company’s goals · Key team members are offered developmental opportunities · Succession planning is ongoing daily · Good performance is recognized and poor performance is offered prompt feedback and corrected in a positive manner · Performance is evaluated fairly and regularly · Effective communication is achieved when communicating with others · Policies, procedures and all pertinent information is up to date and communicated clearly to the team · Decisions are made in a timely manner · Conflicts are resolved promptly · Supervision is done in the framework of: o Maintaining team member’s self esteem o Focusing on behavior or performance not people or personality o Encouraging participation o Listening effectively/not just hearing Overcoming barriers to communication

Responsibilities

The Sous Chef manages daily kitchen operations, ensuring high food quality and consistent execution of back-of-house systems. They are responsible for training team members, controlling food and labor costs, and maintaining a sanitary work environment.