Sous Chef

Sous Chef

United States, CO, Broomfield

Job Description

Job Description
Exempt Position

Position Title: Sous Chef

Reports to: General Manager and Chef


Summary: Provide exceptional Guest experiences every visit through direction and leadership for all hourly Team Members in the kitchen to ensure great quality food served in a timely manner prepared in a clean and sanitized kitchen.

Essential Duties and Responsibilities

  • Ensure food items are prepared according to our standards of quality, consistency and timelines and Guest specifications.
  • Understand the interview process, train, evaluate, and coach kitchen Team Members as appropriate.
  • Daily food audits through checking flavor, appearance, consistency, and temperature.
  • Schedule kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis, establish and delegate work duties when Chef is not present.
  • Assist in controlling food cost by establishing purchasing specifications, weekly inventory through CTuit, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures.
  • Ensure all equipment is operated safely by all Team Members and that OSHA regulations are followed.
  • Work closely and communicate regularly with BOH & FOH team members to complete time sensitive tasks.
  • Partner with corporate Culinary and Marketing department to successfully roll out menu changes and marketing initiatives.
  • Attend and participate in weekly manager meetings and communicate Team Member issues/complaints to management team in manager meetings and/or by utilizing the digital manager log.
  • Other duties as assigned by Chef, General Manager or Operations Leadership.

Knowledge, Skills & Abilities

  • Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.
  • Effective communication skills.
  • Aptitude for driving sales through cultivation of new Guests and retention of current Guests.
  • Menu and Food Preparation Knowledge - in order to properly prepare food.
  • Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work.
  • Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.
  • Able to make appropriate decisions in a fast paced environment (e.g., assign breaks, cut staff appropriately, side work, etc.).
  • Memorization - ability to memorize floor plans and pivot points.
  • Working knowledge of all restaurant equipment, and local and national health codes.
  • Time Management - ability to manage individual's time and the time of others.
  • Ability to utilize programs such as Ctuit, Aloha POS, Excel, Word, and Outlook.

Education & Experience:

  • Minimum of 1 year cooking in a full-service restaurant environment.
  • Experience with high volume operations.
  • Must be at least 21 years of age.
  • Food service management certification or equivalent preferred.

Performance Standards:

  • Meets all company service standards.
  • Ensures all hourly BOH Team Members:
    • Consistently use safe food handling practices consistently.
    • Prepare recipes according to CW specifications.
    • Read and accurately follow instructions.
    • Prepare items in a prescribed amount of time.
    • Adhere to cleanliness and sanitation guidelines.
    • Understand temperature danger zones and food storage hierarchy (Serve Safe or other).
  • Able to address and coach team members falling short of any of the above.
  • Adheres to policies and procedures set forth in Handbook including Appearance Standards.
  • Upbeat and professional image, maintains positive attitude with self, Guests, and Team Members.
  • Completes all ongoing certifications/validations (LTO, new menu, etc.).
  • Maintain prompt and regular attendance.

Working Conditions:

  • 100 % Stand or walk.
  • 80% Interact verbally with other line position.
  • 75% Work at Approx. 36" table/stove and reach in approx. 36".
  • 75% Reach (6" to overhead), bend, stoop and wipe.
  • 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards.
  • 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.

Training Requirements:

  • Successful completion of alcohol and food certification (ServSafe) and/or other required classes by state within 60 days of employment.
  • Successful completion of the CraftWorks Manager in Training program often at store or nearby location.


Job number: 699016
Category: Sous Chef
Location: CO, Broomfield, 8001 Arista Place, 5th Floor

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