Doc Crows Southern Smokehouse - Indianapolis - Sous Chef

Job title: Sous Chef

Reports to: Executive Chef

Job Purpose:

Serving as the second-in-command in the kitchen, this position is responsible for overseeing the day-to-day operation of the kitchen. The Sous Chef must be able to maintain complete control of all aspects of the kitchen during their shift and be able to command the respect of his or her kitchen staff. The Sous Chef is responsible for following the Executive Chefs example for maintaining any and all areas of the restaurant and fulfilling all Duties and Responsibilities.

Duties and Responsibilities:

• Responsible for discipline, assisting in performance reviews, communicating requesting pay increases or vacations for kitchen personnel to the Executive Chef.

• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times

• Train and Manage all hourly kitchen staff

• Plan and direct food preparation, managing kitchen staff, and ensuring the food that leaves the kitchen is of the highest quality.

• Assist Executive Chef in managing labor cost through labor budgeting and staff scheduling

• Maximizing the consistency, productivity, and safety of the kitchen staff, while maintaining impeccable personal hygiene as well a high standard of work ethic in the workplace.

• Develop standardized recipes and techniques for food preparation and presentation to help assure consistently high quality

• Exercise portion control for all items served and assist in establishing menu selling prices

• Assist in costing of all menus and any other related culinary activities or events

• Ensure proper equipment/facility operations and maintenance

• Make regular inspections to ensure proper quality of food preparation and service

• Enforce and maintain set forth systems within Bertuca Hospitality Group.

• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect up to date techniques, equipment, and terminology

• May cook selected items or for select occasions and oversee special catering events

• Perform other related duties as directed by either Executive Chef, General Manager, Corporate Office, Owners or as indicated on the Functions Worksheets

• Consistent productivity, follow health code, provide a safe working environment for all staff while maintaining impeccable personal hygiene as well as a high standard of work ethic in the workplace.

Qualifications:

• Associate’s degree from a Culinary School with a major concentration in food preparation, management, or five years in a related position with experience and/or training; or equivalent combination of education and experience

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations

• Ability to write reports, business correspondence/emails, and procedure manuals

• Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees

• Strong communication, and leadership skills

• Ability to manage in a diverse environment with a focus on food quality and customer satisfaction.

Working conditions:

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment. Shifts are typically day/evenings and weekends.

Physical requirements:

While performing the duties of this job, the employee is regularly required to communicate clearly or listen. The employee is occasionally required to stand, walk, sit, use hands, handle, or feel, reach with hands and arms, stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Direct reports:

Cooks, and Dishwashers

Job Type: Full-time

Pay: $18.00 - $22.00 per hour