Sous Chef

FIG & OLIVE (Houston, TX)

Location: US - TX - Houston

Jan 10, 2018
Eloise Acevedo
Senior HR Manager
Employer
Job Details

Reports to and supervised by: Chef de Cuisine

Responsibilities & Duties

• Assumes responsibility for the quality of the guest experience

• Follows Daily Kitchen Manager agenda and opening/closing checklists for all departments

• Uses daily/weekly perpetual for cost effective and efficient ordering

• Assures all management and staff training and development is done correctly and thoroughly to ensure minimal staff turnover

• Responsible for coaching all employees per shift in all departments following job descriptions, policies and procedures

• Committed to the designed strategies for menu specials relating to food costs, budget and variances

• Will perform job function while upholding company policy and procedures according to company operating manual

• Responsible for assigning daily/weekly goals to management and assuring their completion, while accomplishing his/her own goals.

• Responsible to follow all internal product control measures, including: food and liquor inventories, purchases and loss prevention measures

• Committed to management, employee continued training and development

• Committed to the organization of all back of house areas, including: walk in, dry storage and dishwashing areas

• Assumes all purchasing is done for the best quality products per spec at the best price possible

• Responsible for all receiving is physically accounted for at the price quoted for

• Works in accordance with the accounting department, providing all accurate information needed to produce DSR’s,

52 Weeks, budget and payroll

• Operate the kitchen within the means of its budget provided

• Works with the Chef and kitchen staff to assure quality of our food product at all times

• Committed to the restaurant’s mission statement as stated in the employee handbook

• Ensures that all health and safety codes, and company safety and security policy are consistently met.

• Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)

• Temp logs monitoring

• Data Entry of Inventory, Purchases / Invoices - Daily high cost perpetual inventory

• Proactively manage labor costs and food purchasing and utilization to maximize cost efficiencies

• Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)

• Follow order guides and understand F&O quality & pricing standards Spends a minority of his or her time (no more than 25%) performing the same duties as the kitchen staff.

• Manage daily par levels according to restaurant sales mix and avoid waste

Minimum Qualifications

• Good listening and verbal communication skills

• Must be alert to staff and guest needs

• Must possess strong leadership abilities

• Must be able to stand for 9 to 10+ hours

• Ability to teach and train others

• Must be able to lift 50 pounds

 

Required Training/Experience/Education

• College degree/Culinary school degree preferred, but not necessary

• Minimum 2-3 years in a kitchen managerial role in a fast-paced, high-volume restaurant

• Must have computer knowledge (Excel, Windows, POS, etc.)

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Additional Details
Immediately
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
Yes
No
Restaurant
Chef - Sous Chef