Jean-Georges Management

Sous Chef

1 year ago
Job ID
2016-1202
The Mark Restaurant by Jean-Georges
# of Openings
1
Category
Back of House

Overview

The Sous Chef is responsible for assisting the Executive Chef in operating clean, safe kitchen and dishroom facilities while meeting or exceeding food quality and speed of service requirements. He/she has responsibility for supporting and maintaining the systems in the restaurant, in particular as related to food quality and ordering and the development of people.

Responsibilities

SPECIFIC DUTIES & RESPONSIBILITIES

 

Leadership

The Sous Chef is responsible for working with the Chef to create a cohesive team within the kitchen. The Sous Chef must have a positive presence within the kitchen and the restaurant as a role model and a member of the management team. Maintains a positive, "win-win" attitude, always working to improve the restaurant and is supportive of all decisions made by the management team and presents a united front to the staff.

 

Building the Business & Guest Base

The Sous Chef takes an active role in developing frequent diners working with the management and hourly teams to increase guest satisfaction through great food quality standards. By keeping a keen eye on service particulars in every BOH department, as well as on the training of all new hires, service excellence can be achieved. The Sous Chef needs to keep in mind that our goal is to have every guest vow to return.

 

Personnel

The Sous Chef is responsible for assisting the Executive Chef with overseeing all aspects

of the staffing of the kitchen hourly positions.

 

Recruiting and Hiring

A chef is responsible for working with the management team to determine the appropriate staffing levels. An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business is essential.  All chefs are involved in the interviewing and selection of all employees, seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff.

 

Training and Development

Every chef is involved in the training process of all new hires. This process begins on the day the person is hired with a proper orientation, complete documentation of employment eligibility and a clear understanding of the expectations of training.  The Chef-on-Duty is responsible for sitting down and reviewing the day of training with every trainee shift by shift. A chef needs to continually develop the staff through the identification of ongoing training needs and the implementation of the necessary programs.

 

Administration

Responsible for assisting the Chef in all administrative duties including but not limited to: scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices).

 

Financial & Profitability

A Sous Chef is responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs.

 

The Sous Chef is expected to participate in P&L review meetings in order to gain an understanding of everyone's role in the financial success of the restaurant. In particular,

the Sous Chef needs to work with the Chef on monitoring daily labor reports and minimizing overtime, completing weekly assessment on food cost based on purchases and developing systems so as to continue to reduce costs in the kitchen.

 

Quality of Operations

The operation should offer competitive service, food, beverages and environment in a

professional atmosphere. The Sous Chef must have an attention for detail in all areas of the operation. Maintaining high standards in all areas of security, safety, cleanliness and sanitation are essential.

 

Production

The Sous Chef is responsible for assisting the Chef in setting appropriate food preparation & production levels.  The Sous Chef is required to be knowledgeable of and able to perform in any line position as needed and is responsible for production of special items, soups and intensive menu items. The Sous Chef is expected to offer guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties.

 

Quality Assurance & Sanitation

A Sous Chef ensures the strict adherence to Starr Restaurant Organization standards of quality for food served to include: 

  • Freshness
  • Proper handling & storage
  • Proper use of techniques and cooking procedures
  • Taste
  • Portion Size
  • Presentation

 

Additionally, the Sous Chef assists in maintaining high standards in all areas of safety, security and sanitation and follows up on all preventive maintenance, cleaning and necessary repairs. All Health Department regulations are enforced on a daily basis.

 

 

Technical Knowledge

The Sous Chef must possess a working knowledge of the systems used within our company. In particular the Sous Chef must be proficient in the following: 

  • Opening and closing procedures
  • Producing accurate monthly inventories
  • Product knowledge
  • POS System
  • Avero Slingshot

 

Problem Solving and Judgment

The Sous Chef is always pro-active, seeking out potential problems before they arise.

Consistent decisions must be made which are in the best interest of the guest, the employees and the owners. A Sous Chef is alert to all aspects of the operation throughout the shift and knows where to be and when. A Sous Chef has the ability to make clear, concise decisions on his/ her feet.

Qualifications

 

 

  • Able to train and manage a large staff.
  • Able to stand for a 10-14 hour shift.
  • Experienced in high volume food sales.
  • Possess leadership, team building and implementation skills.
  • 1 years of management experience.
  • 5 years of foodservice experience.
  • Exhibit superior technical and natural cooking abilities.
  • Must be able to perform duties of all kitchen positions.

 

Please apply at http://www.jean-georges.com/

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