Sous Chef/Supervisor - Full Time

Blue Dog Hospitality is a blossoming restaurant group located in south New Jersey. Our Yesterday’s Creekside Tavern property is looking to expand our team Our concepts Include Deauville Inn, Right Turn Liquors and Inky’s Taqueria (Coming this Summer!)

Full Time Position (April-October)

Compensation : $60,000

Benefits

20% Daily Employee Discount
End of the Year Performance Bonus
PTO

REQUIRED Education and Experience

A degree from Culinary Arts school is preferred; may substitute additional experience for education.
4+ years of Culinary experience
2+ years of Kitchen Management.
Excellent written and verbal communication and problem-solving skills
Deep knowledge of food safety/sanitation

Summary/Objective

The Sous Chef is responsible for all culinary activities for the restaurant, under the direction of the Chef De Cuisine. They will assist in ensuring the flow of service is efficient and smooth. The Sous Chef will have the opportunity to provide input on menu development as directed and approved by the Chef De Cuisine. A key responsibility will be mentoring, training, and coaching BOH Staff (Line Cook, Prep Cooks, Dishwashers.)

General Responsibilities

Always practice company culture, follow policies and procedures in training manuals and associate handbooks.
Maintain professional appearance and behavior when in contact with guests and associates.
Attend and participate in all scheduled meetings and training sessions.
Follow proper time-keeping policies and procedures.
Know and follow all company emergency and safety procedures.

Administrative

Attend operations meetings, banquet event order meetings and communicate challenges from past events, nuances of upcoming events and other important issues.
Work with Chef De Cuisine in conducting weekly meetings with meeting minutes and follow-up action plans, including End Of Month COGs report and labor.
Assisted Chef De Cuisine in detailed planning and administrative work with special projects including Inky’s Taqueria.
Produce and delegate weekly schedule for hourly employees
Hiring and training of hourly staff following SOP of on boarding
Procurement of goods from vendors that uphold quality and cost measures

Culinary

Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
Review the menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event.
Planning the menu and designing the plating presentation for each dish.
Be involved in all client tastings, executing tastings, or reviewing and monitoring tastings executed by other chefs.

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