Sous Chef I at Lantern Crest Employees Inc – Santee, California

JOB SUMMARY

As the second-in-command in the kitchen, assists with managing all aspects of the day-to-day operation of assigned kitchen area which includes banquets/ events, and restaurant. Supervises the preparation and cooking of all food items. Responsible for staffs ability to execute menus consistently with a high-quality expectant. Insuring recipes are developed and followed, and cost control. Supervises hourly kitchen and stewarding employees. Supports the hiring, training, development, and performance counseling of all staff within area of responsibility. Assumes operational responsibility for the kitchen in the absence of the Executive Chef.

EXPECTED CONTRIBUTIONS

Building Relationships

…Eliminates insular thinking by fostering a positive climate for work relationships and teams committed to achieving organizational goals and initiatives.

• Treats people fairly, with dignity and respect.
• Works to meet goals in a manner that does not disadvantage other employees or groups.
• Demonstrates business ethics and personal integrity, i.e., is widely trusted; is seen as a direct, truthful individual.
• Listens and responds to others.
• Is interested in other’s views even if they counter own views.
• Over communicates to insure all staff are prepared, knowledgeable and well informed of their daily, weekly, monthly tasks.

Managing Work Execution

…Proactively ensures that others have the accountability, authority and resources necessary to both manage work execution and drive for results.

• Approaches work with a sense of urgency and purpose.
• Allocates time and resources effectively when faced with competing demands.
• Overcomes obstacles to accomplish challenging objectives.
• Follows through on inquiries, requests, and complaints.

Organizational Learner

…Actively pursues learning and self-development to enhance personal, professional and business growth; shares learning; demonstrates depth of knowledge in technical or specialized area

• Acts independently to improve and increase skills and knowledge.
• Demonstrates an awareness of personal strengths and areas for professional improvement.
• Shares learning, innovations, and best practices with others.
• Is willing to learn from others.
• Performs all technical/procedural requirements of the job.

CANDIDATE PROFILE

Education/Certification

1. High school diploma or equivalent vocational training certificate.
2. 3 to 5 years culinary experience at a high end hotel or restaurant plus 1 year of supervisory experience.
3. Food Handling/Sanitation certificate

Knowledge

1. General understanding of menu planning, food presentation, and banquet and event service operations.
2. General understanding of food safety, sanitation, storage, and maintenance.

Skills

1. Ability to prioritize, organize, delegate and follow-through on work assignments.
2. Ability to direct performance of kitchen staff.
3. Ability to motivate and maintain a cohesive team.
4. Ability to promote positive work relationships with other departments.
5. Ability to be a clear thinker, analyze and resolve problems, and exercise good judgment.
6. Ability to work well under pressure.
7. Ability to plan, create, and develop menus and recipes.
8. Ability to use standard software applications.
9. Ability to work in hot, noisy, and close conditions.
10. Strong communication skills (verbal, listening, writing).
11. Strong presentation and platform skills.
12. Effective decision making and influencing skills.

JOB FUNCTIONS

1. Assists in managing all food related preparation for restaurant, lounge, roof top bar and BQT/event functions.
2. Supervises kitchen personnel including hiring, performance management, career guidance, training, and discipline.
3. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
4. Monitors performance of staff and ensures that all procedures are completed.
5. Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjusts schedules throughout the week to meet business demands.
6. Supports in ensuring that the kitchen provides nutritious, safe, appealing, and properly cooked and seasoned food.
7. Assists in Implementing quality standards in cooking methods, presentation techniques, portion control, and retention of nutrients.
8. Ensures a safe and sanitary work environment is maintained for all employees at all times.
9. Ensures the following opening duties are completed according to The Heritage Steakhouse and health department standards:

1. Sets up workstation with required mise en place, tools, equipment and supplies according to standards.
2. Inspects the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
3. Checks production schedule and pars.
4. Establishes priority items for the day.
5. Requisitions the day’s supplies and ensure that they are received and stored correctly.
6. Transports dry storage items from the storeroom and stock in designated kitchen areas.

1. Ensures that all closing duties are completed according to The Heritage Steakhouse and health department standards:

1. Returns all food items to the proper storage areas.
2. Wraps, covers, labels and dates all items being put away.
3. Straightens up and organizes all storage areas.
4. Cleans up and wipes down food prep areas, reach-ins/walk-ins, shelves, walls, and floors.
5. Returns all unused and clean utensils/equipment to the specified locations.
6. Turns off all equipment.

1. Assists in developing and managing the budget.
2. Assists in determining food, labor, and overhead costs. Monitors and implements food apportionment policy to control costs.
3. Assists in standardizing production recipes to ensure consistent quality.
4. Assists in creating and developing recipes. Assists in planning and pricing menu items.
5. Assists in reviewing sales and food cost daily. Resolves any discrepancies with Finance and Accounting.
6. Assists in minimizing waste and maintains controls to attain forecasted food and labor costs.
7. Assists in establishing the day’s priorities and assigns production and prep task to staff to execute.
8. Communicates additions or changes to the assignments as they arise throughout the shift.
9. Monitors all mise en place to ensure it is completed to standards.
10. Ensures quality of products received from vendors and stored correctly in a timely manner.
11. Conducts daily walk through of each kitchen area and directs staff to correct any deficiencies. Ensures that quality and details are being maintained.
12. Takes ownership, communicates, assists and insures requests for maintenance and repairs are handled directly.
13. Assists kitchen staff wherever required to ensure optimum service to guests.
14. Performs other related duties as required.

NOTE

A review of this description has excluded the marginal function of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only job duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or other than an “at will” employment relationship.