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Sous Chef – Position Description
Status: Exempt – Salary
Shift Hours: Must be available nights, weekends, & holidays
Summary:
Responsible for the smooth, efficient running of the Back of House at the Gabriel Archer in compliance with any applicable regulations.
Assist in maintaining the Tavern to standards through regular inspection, reporting deficiencies, and following up to ensure correction/repairs.
Assist in marketing, budgetary, and other administrative efforts as requested by the Executive Chef.
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Organizational Relationships:
Report directly to the Executive Chef.
Directly supervise all Gabriel Archer Tavern kitchen personnel.
Indirectly supervise the various independent contractors and others who may be performing any work in the back of house.
Work closely with the Front of House Manager(s) to ensure cooperation and seamless integration between back and front of house operations.
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A. Duties and Responsibilities
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1. Â Management
Train all staff members in safe operating procedures of all equipment, utensils, and machinery, in addition to standard operating procedures, menu items, policies, and procedures.
Evaluate staff, providing constructive feedback to support professional development and improve culinary skills.
Ensure that a proper disciplinary environment is maintained.
Assist with the maintenance of proper personnel files, including provision of written documentation of any reprimands, commendations, status changes, etc. to the appropriate administrative person.
Keep staff well versed in the Company’s policies and procedures, corporate culture, and service culture.
Meet labor and food cost budgetary goals as set forth by Senior Management.
Interact with customers and resolve customer complaints in a friendly and service-oriented manner.
Represent the Company in a courteous and friendly manner in all customer and employee interactions.
Attend meetings as may be requested by the Executive Chef or Senior Management.
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2. Â Â Â Culinary
Ensure that high quality food items are well prepared and creatively presented in a cost-effective manner.
Work with the Culinary Management team to design a menu that exceeds the expectations of the customer’s perceived value.
Manage food and supply inventory:
Order products and ingredients per purchasing standards, sourcing the local and seasonal ingredients for the best price, and conducting periodic checks of vendors to ensure the Company is receiving competitive pricing.
Maintain appropriate levels of inventory for both outlets.
Keep waste at a minimum.
Conduct monthly inventories on the last day of each month.
Maintain kitchen cleanliness standards per VDACS and Company Guidelines.
Develop, and revise as may be needed, station specific daily and weekly cleaning checklists, overseeing their completion.
Dispose of waste in a sustainable manner when at all possible (i.e. oyster shells saved to be crushed for paths).
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3. Â Security; Compliance; Occupational Health & Safety
Ensure the building is properly secured if the last to leave for the evening
Monitor the presence and activities of any outside personnel such as maintenance workers
Ensure compliance with all applicable laws and regulations including, but not limited to, ABC, VDACS, and OSHA
Immediately report any injury, accident and/or foodborne illness incident for customers and/or staff accurately to Senior Management
Report any deficiencies in safety to both senior management and to the maintenance staff in a timely manner
Comply with relevant workplace safety regulations
Status: Exempt – Salary
Shift Hours: Must be available nights, weekends, & holidays
Summary:
Responsible for the smooth, efficient running of the Back of House at the Gabriel Archer in compliance with any applicable regulations.
Assist in maintaining the Tavern to standards through regular inspection, reporting deficiencies, and following up to ensure correction/repairs.
Assist in marketing, budgetary, and other administrative efforts as requested by the Executive Chef.
Â
Organizational Relationships:
Report directly to the Executive Chef.
Directly supervise all Gabriel Archer Tavern kitchen personnel.
Indirectly supervise the various independent contractors and others who may be performing any work in the back of house.
Work closely with the Front of House Manager(s) to ensure cooperation and seamless integration between back and front of house operations.
Â
A. Duties and Responsibilities
Â
1. Â Management
Train all staff members in safe operating procedures of all equipment, utensils, and machinery, in addition to standard operating procedures, menu items, policies, and procedures.
Evaluate staff, providing constructive feedback to support professional development and improve culinary skills.
Ensure that a proper disciplinary environment is maintained.
Assist with the maintenance of proper personnel files, including provision of written documentation of any reprimands, commendations, status changes, etc. to the appropriate administrative person.
Keep staff well versed in the Company’s policies and procedures, corporate culture, and service culture.
Meet labor and food cost budgetary goals as set forth by Senior Management.
Interact with customers and resolve customer complaints in a friendly and service-oriented manner.
Represent the Company in a courteous and friendly manner in all customer and employee interactions.
Attend meetings as may be requested by the Executive Chef or Senior Management.
Â
2. Â Â Â Culinary
Ensure that high quality food items are well prepared and creatively presented in a cost-effective manner.
Work with the Culinary Management team to design a menu that exceeds the expectations of the customer’s perceived value.
Manage food and supply inventory:
Order products and ingredients per purchasing standards, sourcing the local and seasonal ingredients for the best price, and conducting periodic checks of vendors to ensure the Company is receiving competitive pricing.
Maintain appropriate levels of inventory for both outlets.
Keep waste at a minimum.
Conduct monthly inventories on the last day of each month.
Maintain kitchen cleanliness standards per VDACS and Company Guidelines.
Develop, and revise as may be needed, station specific daily and weekly cleaning checklists, overseeing their completion.
Dispose of waste in a sustainable manner when at all possible (i.e. oyster shells saved to be crushed for paths).
Â
3. Â Security; Compliance; Occupational Health & Safety
Ensure the building is properly secured if the last to leave for the evening
Monitor the presence and activities of any outside personnel such as maintenance workers
Ensure compliance with all applicable laws and regulations including, but not limited to, ABC, VDACS, and OSHA
Immediately report any injury, accident and/or foodborne illness incident for customers and/or staff accurately to Senior Management
Report any deficiencies in safety to both senior management and to the maintenance staff in a timely manner
Comply with relevant workplace safety regulations
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