Sous Chef at Greek House Chefs

Sous Chef Job Description

REVISED MAY 2023

POSITION TITLE: Sous Chef

FLSA CLASSIFICATION: Non-Exempt/Hourly

SUPERVISOR S TITLE: Executive Chef

Summary/Objective:

Assists the Executive Chef to help manage daily kitchen activities, including overseeing kitchen operations when

the Exec isn't present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering

and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by

the Executive Chef.

Benefits:

Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service

50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our

comprehensive healthcare plan from United Healthcare for our employees

Life Insurance

Long term and short term disability available

Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team

Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource

Paid maternity and paternity leave

Minimal nights and/or weekends

Competitive salary

Dental and Vision benefits available

Paid training

Paid time off

Growth and Development opportunities available

Essential Functions:

Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning

standards

Performs periodic and regular inspections of kitchen to observe quality of food preparation and service;

food appearance; and cleanliness and sanitation of production and service areas, equipment.

Leads kitchen team in chef's absence

Follows proper training manual procedures when it comes to equipment item requests. Properly filling

out the document and submitting it to your superior before house submission.

Provides guidance to junior kitchen staff members.

Oversees and organize kitchen stock and ingredients when Exec isn t present.

Ensures a first-in, first-out food rotation system and verify all food products are properly dated and

organized for quality assurance.

Keeps service line prepped and stocked, especially before and during prime operation hours

Assists with supervision all food preparation and presentation to ensure quality and restaurant standards

Works with head chef to maintain kitchen organization, staff ability, and training opportunities

Verifies that food storage units all meet standards and are consistently well-managed

Assists Executive Chef with any duties or tasks needed.

Attends food committee reviews at least once a month to ensure that the expectations of the house are

being met.

Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be

present for these events.

Reviews how the overall job performance was executed mid semester, semester, and end of year through

progress reports.

Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the

kitchen and GHC attire while traveling.

Communicates client feedback to chef and upper management as needed.

Receives trucks and check for quantity and quality

Always keeps a professional working relationship with all vendors, and clients.

Abides with all scheduling and time management protocol as assigned by the Exe. Chef or other GHC

management.

Assists in monitoring of scheduling and time management of self and on-site staff.

Performs other duties as assigned

Education and/or Experience:

High School Diploma or GED Required

No prior experience or training.

2 years of relevant experience

Language Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and

procedure manuals.

Ability to write routine reports and correspondence. Ability to speak effectively before groups of

customers or employees of organization.

Certificates, Licenses, Registrations:

Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain

certification through duration of employment.

Physical Demands:

Ability to stand over 2/3 of the time.

Ability to walk over 2/3 of the time.

Ability to lift up to 50lbs. under 1/3 of the time.