Job Description Non-Exempt PositionPosition Title: Sous Chef Reports to: General Manager and ChefSummary: Provide exceptional Guest experiences every visit through direction and leadership for all hourly Team Members in the kitchen to ensure great quality food served in a timely manner prepared in a clean and sanitized kitchen.Essential Duties and ResponsibilitiesEnsure food items are prepared according to our standards of quality, consistency and timelines and Guest specifications.Understand the interview process, train, evaluate, and coach kitchen Team Members as appropriate.Daily food audits through checking flavor, appearance, consistency, and temperature.Schedule kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis, establish and delegate work duties when Chef is not present.Assist in controlling food cost by establishing purchasing specifications, weekly inventory through CTuit, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures.Ensure all equipment is operated safely by all Team Members and that OSHA regulations are followed.Work closely and communicate regularly with BOH & FOH team members to complete time sensitive tasks.Partner with corporate Culinary and Marketing department to successfully roll out menu changes and marketing initiatives.Attend and participate in weekly manager meetings and communicate Team Member issues/complaints to management team in manager meetings and/or by utilizing the digital manager log.Other duties as assigned by Chef, General Manager or Operations Leadership.Knowledge, Skills & AbilitiesGuest Service Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.Effective communication skills.Aptitude for driving sales through cultivation of new Guests and retention of current Guests.Menu and Food Preparation Knowledge in order to properly prepare food.Coaching & Performance Management ability to motivate, develop, direct Team Members as they work.Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.Able to make appropriate decisions in a fast paced environment (e.g., assign breaks, cut staff appropriately, side work, etc.).Memorization ability to memorize floor plans and pivot points.Working knowledge of all restaurant equipment, and local and national health codes.Time Management ability to manage individual's time and the time of others.Ability to utilize programs such as Ctuit, Aloha POS, Excel, Word, and Outlook.Education & Experience:Minimum of 1 year cooking in a full-service restaurant environment.Experience with high volume operations.Must be at least 21 years of age.Food service management certification or equivalent preferred.Performance Standards:Meets all company service standards.Ensures all hourly BOH Team Members:Consistently use safe food handling practices consistentlyPrepare recipes according to CW specifications.Read and accurately follow instructions.Prepare items in a prescribed amount of time.Adhere to cleanliness and sanitation guidelines.Understand temperature danger zones and food storage hierarchy (Serve Safe or other).Able to address and coach team members falling short of any of the above.Adheres to policies and procedures set forth in Handbook including Appearance Standards.Upbeat and professional image, maintains positive attitude with self, Guests, and Team Members.Completes all ongoing certifications/validations (LTO, new menu, etc.).Maintain prompt and regular attendance.Working Conditions: 100 % Stand or walk.80% Interact verbally with other line position.75% Work at Approx. 36\" table/stove and reach in approx. 36\".75% Reach (6\" to overhead), bend, stoop and wipe.60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards.50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.Training Requirements:Successful completion of alcohol and food certification (ServSafe) and/or other required classes by state within 60 days of employment.Successful completion of the CraftWorks Manager in Training program often at store or nearby location.Team Members are held accountable for all duties of this job. Note: This job description is intended to describe the general nature of the position and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. Associated topics: cafe, chef, commercial kitchen, corporate kitchen, culinary, deli chef, pizza chef, restaurant assistant chef, salad chef, tavern
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.