Sous Chef/Fine Dining Seafood & Mediterranean Cuisine

Position Title: Sous Chef Reports to: Executive Chef Employment Status: Full-Time and Part-time, On-Call (hourly) FLSA Status: Exempt ESSENTIAL DUTIES AND RESPONSIBILITIES Under the direction of the Executive Chef, prepare and cook food in a timely manner per ticket order intake and queue. Follow tickets and order that food should be prepared in. Maintain high levels of service and correct operating procedures. Follow sanitary and proper food handling procedures, train kitchen team members as necessary. Responsible for maintaining the kitchen operations to SNHD rules and standards and in accordance with Estiatorio Milos policies/procedures. Preparation of regular and specialty menu items and will often involve operating large-volume single-purpose cooking equipment, private events and banquets. ESSENTIAL FUNCTIONS: • Must be strong enough to lift heavy dishes, pots and pans; • Must have enough stamina to stand or bend for long periods; • Must be able to tolerate hot temperatures for an 8 hour shift; • Must manage time effectively with minimum supervision; • Requires adherence to all company and department policies and procedure as well as all the practices; • Assists the Executive Chef in receiving of merchandise to ensure proper quality, quantity and price; • Assists the Executive Chef with all Kitchen Systems (Line Checks, Daily Perpetual Inventories, Graveyard Checklist, etc.) and makes sure that they are completed on a daily basis to ensure the proper quality, consistency and quantity of food at all times; • Assists in the day-to-day management and operations of all kitchen staff; interacts directly with all line cooks; • Provides training on all aspects of the menu to line cooks; • Assists the Executive Chef in ensuring correct handling procedures minimizing china and glassware breakage and food & beverage waste and spoilage; • Prepares all required food items meeting all established portion and presentation standards; • Assists the Executive Chef in ensuring the kitchen is always prepared, stocked, clean, safe and ready for scheduled operation; • Maintain kitchen work areas, equipment, and utensils in clean and orderly order for next shift; • Knowledge of the stated and federal laws concerning the handling and dispensing of food; • Always conduct yourself in a manner that reflects a positive, professional image; • Must maintain a high standard of personal grooming and follow the uniform guidelines per your position and company policies; • Valid Heath Card must be with you at all times during your shift; • Keep managers informed of any hazardous conditions or defective equipment. MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS AND ABILITIES) • Minimum experience: three (3) years high volume culinary experiences in related fields; • Minimum Education: GED; prefer high school diploma and some culinary training • Must possess the ability to work hands-on in any kitchen environment pertaining to a three-meal period and high volume production related to but not limited to frying, griddling, sautéing, carving and steaming of all meats, fish and sea foods, eggs, vegetables and poultry for guest services according to company standards and specifications; • Must be able to work at a fast pace and in stressful situations in an orderly fashion; • Able to work unsupervised for extensive periods; • Ability to communicate effectively with Co-Workers, Management and Guests; • Good communication skills and the ability to work independently as well with others; • Must adhere to all company and departmental policies and procedures as well as all the practices; • Must be able to handle flexible schedule; • Must be able to take constructive criticism and be willing to improve; • Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations; • Must possess and demonstrate great attention to detail in order to maintain unit appearances and operating standards; • Must possess the ability to work hands-on in any kitchen environment pertaining to a three meal period and high volume for guest services according to company standards and specifications. PHYSICAL DEMANDS AND WORK ENVIORNMENT • Walk and stands during entire shift; • Must be capable of lifting 40-lbs.; push 150 to 250 on a pushcart, in/out of walk-ins of –10 degree’s to 140 degrees; • Frequent bending, stooping, reaching, pushing and lifting; • Requires eye/hand coordination; • Requires functioning senses: Smell, taste, touch and sound; • Frequent washing of hands. WORK CONDITIONS: Work is typically in an area which may be unusually hot, cold, noisy, smoky, indoor and/or outdoor service. Work may be performed in small areas with 3 feet access. Will be required to stand, walk, lift, reach, push, pull, grasp and navigate through wet slippery surfaces safely. Tasks include maintenance, care and cleanliness of an assigned area. Work entails chemical usage. This position is a safety sensitive position due to exposure to hot object, hot items, knives, sharp equipment, open flames and tight spaces combined with a fast pace and often time chaotic environment. SAFETY/SANITATION/HACCP/OSHA GUIDELINES: • Must be able to demonstrate and ensure that the department is within HACCP guidelines. • Must ensure and comply with a safe and hazard free work environment according to the Department of Health and OSHA regulations. • Have knowledge of where your MSDS booklet is located for your department and understand its contents. • Display knowledge of all safety emergency procedures. • Responsible for adhering to cleanliness, safety and sanitation standards in accordance with department policies and the Department of Health. • Must be able to follow enhance cleaning procedures as required from time to time or as mandated by Health Board, OSHA or CDC guidelines IMPORTANT NOTICES: This position description in no way states or implies that the responsibilities and tasks listed above are the only responsibilities and tasks to be performed by the employee occupying this position. He/she will be required to follow any other instructions and to perform any other job- related duties as required by his/her supervisor/manager. Requirements stated herein are minimum levels of knowledge, skills and/or abilities to qualify for this position. To perform the duties and responsibilities of this position successfully, the employee must possess the abilities and aptitudes to perform each task proficiently. “Ability” means to possess and apply both knowledge and skill. All employment decisions, including promotions, transfers and others, are based on meeting all requirements herein and on organizational need, the employee’s being in good standing (including lack of disciplinary actions), meeting all applicable performance standards and other not-discriminatory criteria. The methods of fulfilling requirements are subject to possible modification to reasonably accommodate qualified individuals with disabilities. Some requirements, however, may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or others. As this is a Safety Sensitive position, failure to pass any pre-employment or other work- related drug test is grounds for the company to terminate or refuse to continue the hiring process. THIS DOCUMENT DOES NOT CREATE AN EMPLOYMENT CONTRACT, IMPLIED OR OTHERWISE. WE MAINTAIN “AT WILL” EMPLOYMENT. “I have read this Job Description and certify that I can perform all essential job functions without a significant risk of the health and safety of myself or others.” Work Remotely • No Job Type: Full-time Benefits: • Dental insurance • Health insurance • Vision insurance Shift: • 10 hour shift • 12 hour shift • 8 hour shift • Day shift • Evening shift • Night shift Experience: • Cooking: 3 years (Preferred) License/Certification: • Health Card (Preferred) Work Location: In person