Sous Chef at Bar Issi Palm Springs LLC – Palm Springs, California

Job Description
Sous Chef

Department:
Kitchen
Position Classification:
FLSA Exempt, Salaried Manager

Reports to:
Chef de Cuisine
Executive Chef

Direct reports:
All kitchen staff, except other Sous Chefs, CDC, exec. chef.
Runners are FOH staff that report secondarily to the kitchen management, including the Sous Chef.

Summary of Job Responsibilities:
Oversee and participate through consistent training, in the preparation of all food and food-related procedures and quality. Plan and price menu items, order supplies, and keep records and accounts.
Is responsible for the direction, coordination, and evaluation of the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Appearance
o Clean hair, facial hair, nails
o Clean and pressed jacket & apron
o Clean shoes
o Clean and organized tools
o General preparedness: knives, pens, sharpies, notebook etc.

• Accountability
o Self-starter (prepare beforehand for the following days. Show up ready to go with a plan of action. Not “what do we need?” but rather “this is what we need”)
o Be hands on. Lead by example. When you’re here, be completely present in the kitchen
o Refrain from intoxicating substances (drinking, smoking etc. ). Staff is watching you even when you don’t realize it.
o Closely monitor and enforce opening and closing duties. They are the foundation for everything we do.

• Systems management
o Execute proper prep lists, follow up daily
o Purchasing – utilize updated order sheets and order daily according to proper par levels
o Monthly inventory
o Be on top of ongoing maintenance – hoods, dish contract, ovens, pest control, linen, cleaning company.
o Payroll ¬processing
o Onboarding and resignation/termination
o Human recourses ( utilize resources to ensure proper channels and handling)
o Daily line checks for product quality and consistency
o Daily prep lists and follow up for par levels and accuracy

• Staff & Training
o Thoroughly train all employees on their prospective station as well as cross training
o Participate in menu descriptions and pictures of all food
o Participate in line up/education and training with front of house staff
o Repetition of recipe execution with staff. (constant gentle pressure)
o Food quality and consistency
o Keeping employee notes in HR file for all critical conversations

• Sanitation
o Assure that all mis en place is rotated and 100 percent fresh daily
o Creation, implementation and coordination of opening and closing procedures
o Maintain all sanitation and HACCP documentation in accordance with CA laws
o Maintain superior cleanness through the entire restaurant
o Check out all kitchen staff nightly according to closing check list.
o Abides by and enforces state and county health department code and guideleine

• Menu standards
o Research and develop new dishes for the review of the executive chef
o Creating daily specials to be approved by the executive chef
o Keeping all standards in place as created for our menus
o Ensure consistency of menu items by tasting, inspecting and follow up training
o Ensures the accurate maintenance of the menu and recipe database and menu descriptions
o Create daily prep lists for entire team and check with cooks to establish proper par levels
o Conducts daily line checks of all mis en place to ensure fresh ness and proper par levels.
o Create and execute “chefs bulk Prep” list daily.

• Financial
o Ordering of par levels according to mis en place and menu descriptions
o Execute all mise en place functions: prep, line set, scheduling, ordering and
o receiving.
o Weekly scheduling according to forecast
o Total all invoices and adhere to declining budget worksheet
o Purchase according to weekly budget to maintain budgeted food cost
o Must clearly understand and effectively manage all aspects food, labor and operational cost including payroll, purchasing, menu costing and inventories

• Team management
o Relieve cooks and chef’s for breaks and various shifts
o Mastering expediting is essential
o Being an effective listener before acting is essential. (seek to understand)
o Must be able to effectively coach employees
o Develop job descriptions and SOP’s to create effective levels of quality and efficiency
o Communicate effectively with peers, management, line and front of the house employees
o Conduct and attend meetings including daily line up with service and culinary, chef’s meeting, weekly staff meeting and monthly department meetings
o Guide and support the team to exceed our guest satisfaction goals
o Able to work and more importantly to train each station of the kitchen, including expediting, effectively
o Assist with staff evaluations (training, 90-day, annual). Establish written development and performance goals for all team members, and monitor progress
o Ensure appropriate staffing levels. Assists with the hiring of staff and kitchen supervisors, ensure that hiring/disciplinary/termination standards follow all company guidelines

• Required Skills/Qualifications:
o Flexible schedule
o Basic Math
o Ability to understand and follow written and verbal instructions
o In-depth understanding of professional cooking, knife handling skills and safety
o Ability to take direction
o Ability to train and teach
o Ability to work in a team environment
o Ability to work calmly and effectively under pressure
o Must have problem solving abilities, be self-motivated, and organized
o Strong preparation and line cooking skills
o Ability to work with speed and efficiency

• Knowledge, Skills and Attributes:
o Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients
o Ability to use all relevant items of equipment and understand basic equipment troubleshooting
o Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures
o Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner
o Ability to keep calm when faced with any unusual situations
o Ability to perform the essential functions of the job
o Performs other duties as assigned by Head Chef

• Physical Demands/Working Environment:
o Able to walk and stand for long periods of time (10+ hours)
o Must be able to move, pull, push, carry or lift of up to 50 pounds on occasion and 30 pounds regularly
o Must be able to seize, grasp, turn and hold objects with hands regularly and in frequent or repetitive motions
o Must be able to reach items at varying height levels (on shelves, on ground, etc.)
o Occasionally kneel, bend, crouch and climb as required
o Must be able to work in conditions of environmental exposure to cold, heat, and water
o Able to work in a fast-paced environment

• Other Requirements:
o CA Manager Food Handler Certification – Food Handling & Sanitation Awareness
o Sexual Harassment Training
o Workers Comp Training
o Must understand how to abide rules of the Department of Health related to Food Service.

This job description is a summary of duties which you as an employee are expected to perform in your assignment. It is by no means an all-inclusive list, rather a broad guide to expected duties. As an employee you must understand that a job description is neither complete nor permanent and may be modified at any time. At the request of management, any employee may be asked to perform additional duties, responsibilities, or projects without notice.