23 Bottles of Beer, LLC
Sous Chef (Food Services)
Spends approximately 75% of time on the line preparing food orders and managing the flow of orders with the FOH staff
Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards
Addressing and resolving diners' and clients' complaints quickly professionally
Creates specials and helps with menu changes/ Assisting with menu preparation and execution, including developing new dishes
Trains, motivates, guides, and counsels kitchen staff regarding performance and attendance; escalates situations to Chef as appropriate
Oversees shift supervision solving problems that arise during shift
Ensures kitchen complies with all health and safety regulations
Maintains standards of cleanliness in the kitchen to include dry storage, walkins, freezer and dishpit
Ensures all side work is done before staff leaves shift
Manages shift changes and monitors kitchen staff breaks
Assists the Chef in monitoring inventory and ordering ingredients as well as food costing
Assists the Chef in creating staff schedules
Provides input regarding hiring needs and staff performance as well as recommendations to Chef for employee reviews
All other duties as assigned
COMPETENCIES
Knowledge of:
Food preparation and health and safety standards
Principles and processes for providing excellent customer service
Basic business arithmetic
Comprehensive knowledge of all kitchen duties and tasks
Principles involved in the coordination of people and resources
Raw materials, production processes, quality control, costs, and other techniques as it relates to ordering and food production
Skills:
Excellent knife skills
Excellent interpersonal, communication, and customer service skills for dealing with the public and waitstaff
Active listening and appropriate questioning
Good judgment with the ability to make timely and sound decisions
Good organization, prioritization, and time management skills for dealing with diverse duties and staff
Computer applications such as Microsoft Word, Excel, and Outlook
Ability to:
Ability to effectively manage, direct, and lead a large team
Communicate effectively, with employees, vendors, and customers
Solve problems and thrive in a fast-paced high-pressure environment
Maintain a collaborative attitude with a focus on excellent customer service
Manage time and effectively multi-task
Give clear directions and always set an example of professional behavior
Calculate figures and amounts accurately
Understand and follow oral and written instruction
Deal effectively with a diversity of individuals
Handle multiple tasks and meet deadlines
Communicate information and ideas clearly both verbally and in writing
Maintain a high level of attention to detail
QUALIFICATIONS
High school diploma (or GED or High School Equivalence Certificate)
Two years of Sous Chef experience in high volume kitchen required
Serve Safe or California Food Handlers Certification
Must be able to speak, read, write, and understand the primary language(s) used in the workplace
Bilingual skills a plus
Commitment to excellence and high standards
PHYSICAL DEMANDS & WORKING CONDITIONS (updated section)
In the dynamic setting of a restaurant kitchen, BOH employees can expect a range of physical demands and working conditions, including:
Continuous physical activity: Kitchen employees engage in constant movement, from prepping ingredients to cooking dishes and cleaning equipment, necessitating agility and stamina.
Lifting and carrying: Heavy lifting up to 75 lbs is common in the kitchen, with employees often transporting crates of produce, ingredients, and other supplies, requiring strength and proper lifting techniques.
Hot and crowded environment: The kitchen can become hot and crowded, especially during peak hours, with multiple BOH employees working simultaneously around hot fryers, stoves, ovens, and grills, requiring tolerance to high temperatures and close quarters.
Exposure to sharp objects and hot surfaces: Employees handle sharp knives, slicing equipment, and hot pans, necessitating the proper PPE, extreme caution, and awareness to prevent accidents and injuries.
Standing for extended periods: BOH employees spend most of their shifts on their feet, whether cooking, prepping, or plating dishes, requiring endurance and comfortable footwear.
Fast-paced and high-pressure: The fast-paced nature of the kitchen environment demands quick decision-making, multitasking, and the ability to work efficiently under pressure, maintaining focus amidst the chaos.
Noise exposure: The kitchen can be noisy, with the clatter of pots and pans, the noise from equipment, and communication among staff members, requiring clear communication skills and the ability to concentrate amidst the din.
Flexible scheduling: Kitchen employees often work shifts that include evenings, weekends, and holidays, aligning with the operational needs of the restaurant.
In summary, working in a restaurant kitchen entails physical strength, endurance, adaptability, and the ability to thrive in a fast-paced, high-pressure environment.