Chef de Cuisine/ Sous Chef

Job Descriptions: Sous Chef Summary of Position: The Sous Chef is responsible for working directly with the Executive Chef to maintain a well-organized, clean and professionally run kitchen. The quality of food is to be maintained and/or exceed the expectations set out by the Chef. They are responsible for the entire kitchen and dish-room staff. Duties & Responsibilities: Leadership The Sous Chef is responsible for working directly with the Executive Chef to promote and maintain a team-based work environment. They must be supportive of all decisions made by the management team and help implement them. The Sous Chef must show leadership with his staff encouraging them and giving them proper direction. They must maintain a positive attitude, always looking to improve the restaurant and maintaining morale. They must practice proper cleanliness, technique and professionalism to set the standard for the rest of the staff. Production and Ordering The Sous Chef is responsible for maintaining appropriate inventory of product and ordering accordingly. The Sous Chef is responsible for having the prep cooks and cooks prepare enough food for the evening and set the staff up for the next day. The Sous Chef will perform daily line checks prior to dinner service. The Sous Chef is required to work any line station when needed. They are expected to help the skills of the line cooks by working with them on a daily basis and correcting them when needed. The Sous Chef is to work with the CDC in developing, testing and executing daily specials Display and Train staff on proper usage of kitchen equipment Required to expedite the line during service Quality and Sanitation The Sous Chef is responsible for enforcing all health department regulations and must maintain high standard in all areas of safety, sanitation, and security. They must oversee the morning cleaner as well as the dishwashers to ensure that every aspect of the restaurant is being cleaned including but not limited to hoods, floors, bathrooms, front and back kitchen. The Sous Chef must come to work every day clean and presentable The Sous Chef must uphold the qualities and standards of Fiore Rosso including but not limited to: • Proper handling and storage(FIFO) • Proper cooking procedures and techniques • Flavor • Portion size • Presentation • Proper Food Costing Administration The Sous Chef is responsible for all administrative duties including but not limited to: scheduling, new employee training and HR documentation (new hire packets, write ups and employee evaluations). They are responsible for writing a detailed staff meal sheet weekly. They are responsible for working with the Executive Chef in writing recipes, line checks and order guides Financial • Sous Chef must monitor overtime, inventory and monthly food costs. Minimum Requirements: • high school diploma • Serve-Safe certification • 3-5 yrs experience as line cook or 1-2yrs as Sous Chef • Ability to communicate in English • Understand organization of a full service restaurant • Manage a staff to maximize performance • Properly motivate staff to maintain a high morale • Adapt to customers needs and requests • Maintain an open line of communication between your staff Physical Requirements: • Be able to work in hot, wet, humid and loud environment for long periods of time (up to 9 hours). • Be physically able to lift, reach, bend and stoop. • Be able to safely lift bags, cases and stacks (up to 60 pounds) many times per shift. The above is an abbreviation of the job duties for sous chef, you may be tasked to perform other duties as assigned by management not limited to the described responsibilities. Job Type: Full-time Pay: $55,000.00 - $65,000.00 per year Benefits: • 401(k) • Dental insurance • Health insurance • Paid time off • Vision insurance Shift: • 10 hour shift • 12 hour shift • Night shift Ability to Commute: • Bryn Mawr, PA 19010 (Preferred) Ability to Relocate: • Bryn Mawr, PA 19010: Relocate before starting work (Preferred) Work Location: In person