Job Title

*We are a drug-free workplace. Pre-employment screenings and background checks will be conducted for all viable candidates.*POSITION: SOUS CHEFDEPARTMENT: CULINARYREPORTS TO: EXECUTIVE CHEF                     REQUIREMENTS: Three years progressively responsible culinary experience in the relevant cuisine. Demonstrated ability to lead and provide effective discipline to a team of cooks. Culinary degree or relevant experienceSUMMARY: To provide culinary, administrative, and leadership assistance to the Executive Chef. The kitchen supervisor ensures effective, efficient operation of the kitchen outlet and assumes the leadership role in the absence of the Executive Chef.ESSENTIAL FUNCTIONS:Assist the Chefs in the design and implementation of menus appropriate to the outletSupervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisinePlan and organize production, purchasing and schedulingEstablish professional demeanor and standards of the management team for the outletDelegate responsibility effectively to use the strengths of the entire culinary teamAssist the Chef in the performance of administrative tasksMaintain proper maintenance of all walk-in coolers and storage areasMonitor daily food production with hands-on controlDemonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, poele, fry, steam, etc.Possess a thorough knowledge of methods of preparation of stocks, classical and modern saucesDemonstrate knowledge of all meat and fish butchery and portioningCreate innovative dishes and plate presentationsWork quickly and efficiently to meet deadlines and demands of businessCheck staffing, uniforms, daily production sheets, etcCheck production for all meal periods to ensure consistencyTrain staff on all menu itemsDemonstrate responsibility for food and labor costs in outletAttend regular staff meetings and represent the Chef in his absencePHYSICAL REQUIREMENTS:Position: StandingwalkingForward bend, squat, forward reach to retrieve items from cabinetsRepetitive forward bend of headneckLifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelvesCarrying boxesbags of food a distance of 10 feetShoulder motions below 90 degrees shoulder flexionGross grasp to hold tongs, spoonsRepetitive elbow motion in mid-range for choppingRepetitive wrist motions through partial range for stirring and choppingForces: boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.pots of food: 25-50 lbs.stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods  such as Potato SaladRepetitions: * Standing virtually all day (most standing is in one spot by stove)* Walking: occasionally* Lifting from dolly to refrigerator: 10-20 minutes 2 x day* Forward flexion of headneck: during all stirring and chopping Tasks * Stirring, chopping: repetitive and very frequentEnvironment: Most of shift is spent standing in front of hot stoves or ovensSensory: High abilities with touch, sight, hearing, smell, and tasteEEOMFVD