Lucy's - Sous Chef - Lucy's Restaurant Group

Lucy's Sous Chef Job Summary

Pay Based on Experience Level

Full Time/Salary

Lucy's is a modern American neighborhood eatery. Offering seasonal contemporary cooking, Lucy's menu is filled with locally sourced food that is made from the heart and served from the heart. We are shared plates, award-winning cocktails and a killer wine list with wine on tap. Lucy's radiates good vibes only.This is a great opportunity to be a part of an organization that believes our team members are our most important asset. We take great pride in selecting individuals that will help us to achieve our mission.

POSITION OVERVIEW

The Sous Chef supports the Executive Chef in providing leadership, direction and motivation to the culinary team, ensuring the successful execution of daily operations and that consistent, high-quality product is produced. Responsible for all culinary functions and staff in assigned kitchen, the Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies as well as ordering, invoice management and cost control as it relates to purchasing. The Sous Chef will aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules and following Health Codes. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline and plans the activities of and schedules all BOH employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. The Sous Chef hires, trains, disciplines, and when necessary, recommends termination of BOH employees according to Lucy's guidelines and policies and strives to continually improve guest and team member engagement and maximize the financial performance of the department.

REPORTING RELATIONSHIPS

Reports to the Executive Chef. Has oversight for all culinary team members in assigned kitchen.

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PRINCIPLE DUTIES AND RESPONSIBILITIES

• Promote and embody Lucy's Family Values and House Rules - Provide inspirational leadership to enliven the Lucy's brand. Live by our Lucy's family values and house rules and teach others to do the same
• Supervise daily culinary operations in the kitchen and ensure compliance with all policies, standards and procedures. Understand team member positions well enough to perform duties in team members' absence.
• Maintaining the highest level of food quality, consistency and provide creative input for menu ideas and implementation
• Schedule team members to business demands and track team member time and attendance.
• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensure compliance with food handling and sanitation standards. Follow proper handling and correct temperatures of all food products in accordance with Health Department policies.
• Regularly estimate production needs and communicate to culinary team.
• Prepare and cook food. Assist in determining how food should be presented and create innovative, attractive food displays.
• Maintain purchasing, receiving and food storage standards.
• Ensure regular, ongoing communication occurs (e.g. daily line ups, divisional/departmental meetings, attendance at leadership meetings).
• Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members.
• Solicit team member feedback, utilize an "open door" policy and review team member engagement results to identify and address team member problems or concerns.
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
• Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.
• Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Communicate the impact of the department's operations on the property's operational and financial goals and objectives and achieve or exceed budgeted goals. Achieve and exceed goals including performance goals, budget goals, team goals, etc.
• Review guest comments, guest satisfaction results and other data to identify areas for improvement. Respond to and handle guest opportunities and challenges.
• Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Serve as a role model to demonstrate appropriate behaviors.
• Recruit and select talented team members who will enhance the Lucy's culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands.
• Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience. Observe team member service behaviors and provide ongoing feedback.
• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.
• Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent.

QUALIFICATIONS & SKILLSREQUIRED:

• Must be a natural leader who possesses a fire in their belly to lead, work hard and has a passion for our industry
• A post-secondary diploma or degree in a field of study related to this profession; 2 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed culinary operating knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in culinary financial aspects
• Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the Lucy's brand and culture.
• Excellent verbal and written communication skills.
• Flexibility to meet the demands of a very busy operation

PREFERRED

• Serve Safe certification

Benefits:

Full time employees are eligible* for:

• Health, Dental, and Vision Insurance
• Life Insurance
• 401K
• Flexible Spending Account

*Waiting period required for all new employees / waiting period varies by benefit