Sous Chef at Huntress

Position Summary:Responsible for the daily execution of all culinary operations. The Sous Chef is expected to develop the menu, oversee the culinary team, maintain costs, and manage operations in conjunction with the Executive Chef. The Sous Chef will work directly with the line cook, prep cooks, and dish team.Duties and Responsibilities:Responsibilities include, but are not limited to:Monitor the production of food preparation and service.Monitor all stations to ensure proper quality, temperature, and freshness.Maintain production pars at all times.Ensure all served food meets Company and health quality standards.Prepare all specialty items as directed by the Executive Chef.Communicate daily with the Executive Chef regarding product specification and execution.Monitor and enforce efforts to control food costs by maintaining budget and controlling waste.Maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible.Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide.Conduct pre-shift meetings as needed.Train all kitchen staff on new menu preparation, arrangement, and plating of dishes.Communicate pertinent information to employees and management team.Prepare menu and order supplies as directed by the Executive Chef.Work with Chefs on preparation for banquets and events.Maintain cleanliness and sanitation by conducting daily and weekly cleaning tasks.Participate in the day-to-day work monitoring and assessing of the dry-aging program.Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training.Manage and supervise all junior staff by following company policy and procedures.Conduct weekly check-ins with all junior staff.Ensure proper staffing levels by maintaining employee work schedules.Initiate all administrative requirements as needed.Follow all company procedures.Other job duties as assigned.Qualifications:At least 3+ years managing experience with extensive knowledge in restaurants, hotels, and private parties. Must be familiar with menu costings and procedures.Skills and Attitudes:Must be motivated, hard-working, and passionate. Perform job functions with attention to detail, speed, and accuracy. Prioritize and organize. Be a clear thinker, remain calm, and resolve problems using good judgment. Follow directions thoroughly. Understand guest service needs. Possess excellent communication skills. Work cooperatively in a team environment. Must be comfortable learning new skills. Uses critical thinking reasoning skills to solve problems quickly. Manages time effectively.Certificates, Licenses, and Registrations:Serve safe certificate Management course. Anti-harassment and nondiscrimination management 2-hour class.Physical Requirements:Must be able to stand/walk for up to 6 hours at a time. Must be able to sit for up to 8 hours at a time. Must be able to lift at least 50 pounds safely and properly. Ability to work in a stressful, fast-paced environment. Must be able to work holidays, nights, and weekends. Flexible schedule is required.

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