Sous Chef

The Sous Chef is responsible to assist in the oversite of the back of house operation. This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. Pink Taco is a FUN, FAIR, HONEST, HARDWORKING, UNPRETENTIOUS AND UNCOMPLICATED company with a passion for creating an outstanding guest experience through creative culinary dishes.DUTIES & RESPONSABILITIESPerform daily line check and safety walk throughsResponsible for BOH cost controlsInvestigate and review all sub-standard food with BOH teamMonitor food waste and make suggestions on how to minimize food wasteAssist the Head Chef on menu development and engineeringKeep the kitchen running smoothly and adequately stocked with all necessary goodsCreate an environment of trust and mutual respectAssist with hiring, training, coaching/counseling, skill development and terminationsMonitor and maintain highest standards of food quality and guest serviceManage staffing levels and controllable costs ensuring they are in line with budgetComplete nightly logs and manager reportsMonitor and enforce inventory controlsEnsure accurate and thorough information regarding menu items and food allergen information is up to dateRecognize and cultivate regular guests and repeat businessRespond to guest concerns/complaints and correct errors or resolve complaintsComply with all safety and health department procedures and all state and federal liquor lawsMaintain company safety and sanitation standardsEnsure complete and proper check out proceduresAssists and/or completes additional tasks as assignedQUALIFICATIONS & SKILLSHigh School Diploma or equivalent requiredBachelor’s Degree in Culinary Arts preferredProof of eligibility to work in the United StatesValid Driver’s License21+ years of ageMinimum of (3) three years kitchen experiencePossession of or the ability to possess all state required work cardsKnowledge of Windows MS Office, Open Table, Outlook, and back office reporting systemsKnowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controlsKnowledge of state and local laws as it applies to labor and health code regulationsProper lifting techniquesGuest relationsSanitation and safetyFull-service restaurant operationsAbility to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the publicALL WHILE OFFERING:Competitive Pay + BonusHealth, Dental and Vision BenefitsPaid Time OffWORKING CONDITIONSSmall to medium office or shared work spaceWork indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floorsWork in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volumeFast paced, high volume, full-service restaurantWork varied shifts to include days, nights, weekends and holidaysPHYSICAL REQUIREMENTSAbility to walk long periods of timeAbility to stand for long periods of timeAbility to use hands to handle, control, or feel objects, tools, or controls.Ability to repeat the same movements for long periods of timeAbility to understand the speech of another personAbility to speak clearly so listeners can understandAbility to push and lift up to 50 lbsAbility to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawlDISCLAIMERThis job description is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

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