Restaurant Sous Chef

Summary

As a member of the management team, this position is instrumental in developing and fulfilling the short-term as well as long-term goals of Ginger & Baker and executing our philosophy. This position is responsible for creating an atmosphere that will inspire Guests and Team Members to return. The above goals will be accomplished by the proper implementation, promotion, and success of our operations through continual evaluation of the products/services provided while ensuring effective training of the Culinary Brigade and Service Team. The individual will instill a strong atmosphere of service excellence in order to promote self-motivation and will redirect performance as soon as discrepancies are observed/experienced. The individual will develop guidelines and goals within the structure of the budget, achieving results through prudent management techniques and cost controlling measures. This position will coordinate and oversee all aspects and functions of The Cafe needs and support events when needed. A key part of every Team Members job is to serve as a Ginger and Baker ambassador, engaging the Guest/s and community at every opportunity.

Essential Functions

You will have a flair for sophisticated flavor profiles and the ability to create and transform your raw product into leading cuisine in the market place. You will be a hands-on Chef, working alongside the Culinary Brigade providing clear direction, strong motivation, development of each Team Member to be the Best and insure consistency of quality.  You will also be able to manage the wider day to day operations in the absence of the Executive Chef.

This is a truly exciting opportunity to come in at the development stage of a new concept and bring your talents to ensure its success.

  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Performs management duties including, but not limited to, systems management, budget and forecasting, report generation and meeting participation and facilitation on a timely manner
  • Assists with interviewing, training, assigning duties and supervision of the kitchen/stewarding staff during the preparation, cooking and expediting of food items.
  • Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
  • Adheres to control procedures for cost and quality.
  • Assists in menu development/planning activities.
  • Scheduling/managing culinary staff so that proper coverage is maintained while keeping payroll costs in line.
  • Supervises daily cleaning/sanitation/organization of your kitchen, ware washing, walk-in and reach-in boxes, flooring, walls, etc.
  • Reports any equipment in need of repair to chef and engineering, for service.
  • Perform additional responsibilities, although not detailed, as requested by Management/Ownership.
  • Monitor and develop Team Members performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment.
  • Control ordering/inventories/waste by constant monitoring of products in the coolers and returns coming from the restaurant.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the receiving/inventory policies and procedures.
  • Develop, plan and successfully execute the approved food & beverage marketing, advertising and promotional activities and campaigns with support of the operations.
  • Any other duties assigned by management.

Supervisory Responsibility

• This position does represent the company in handling complaints, arbitrating disputes or resolving grievances. As a Manager you will be expected to work with Team Members and Guests to ensure satisfaction. • As a Manager will have to take initiative and get creative in resolving challenges and involve the Executive Chef/Director when previous methods have been unsuccessful. • Remains calm under pressure

Knowledge, Skills and Abilities Required

• Strong communication skills with management, Team Members and Guests • Strong work ethic, willingness to roll up sleeves and get the job done • Reliable, with a sense of urgency • Energetic • Capable of being flexible/adaptability within the role • Quality driven • Productivity/Organized • Dependability • Customer Focus

Certificates, Licenses, Registrations

Must have or obtain TIPS, first aid and SERV Safe/County required certifications.

Within 90 days of employment be a Certified Food Protection Manager

Working Conditions

  • Ability to speak and hear English and Spanish a plus
  • Close and distance vision
  • Frequent sitting with mostly walking and standing at times
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
  • Indoor/outdoor working environment, exposed to heat from cooking equipment and outdoor temperatures
  • The noise level in the work environment is usually moderate to loud
  • The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 100 pounds.
  • While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. The employee is occasionally exposed to risk of electrical shock and vibration. The noise level in the work environment is usually loud.