Sous Chef - Bluegold

Job Description

The Sous Chef in the kitchen is second in command, below the Executive Chef. The job of Sous Chef involves significant responsibility, as the Sous Chef must be able to lead other kitchen workers, remain organized and professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef. Working as a Sous Chef is often a step toward becoming an Executive Chef, and serves as on-the-job training for those wishing to continue their careers. A Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must. The primary job is to maintain consistency and implement culinary changes within all concepts of the restaurant. In the kitchen, the sous chef is directly associated with the cuisine of the concept they are within in which they are ultimately responsible for. The chef should have well-honed culinary skills. He/she understands the importance of the execution of recipes and upholds the quality of the cuisine. Leadership shall be seen and felt which makes this a very high profile position as one of the

The job of Sous Chef involves significant responsibility, as the Sous Chef must be able to lead other kitchen workers, remain organized and professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef. Working as a Sous Chef is often a step toward becoming an Executive Chef, and serves as on-the-job training for those wishing to continue their careers.

Responsibilities

A Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must. The following is a list of the duties typically performed by a Sous Chef:

• Planning and directing food preparation. As the second in command, the Sous Chef is most often responsible for managing kitchen staff to ensure food is prepared properly. The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen.
• Managing kitchen staff. The Sous Chef will often have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she may be asked to discipline workers who are not performing their job correctly or professionally, and may come up with incentives to ensure that workers are putting their best effort forth.
• Training and scheduling. The Sous Chef is often in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen.
• Expediting. The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. For example. The Sous Chef will tell the other chefs when to cook different menu items for a table of customers so that they will all be hot and ready to be served at the same time.

Quality Control. The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy. The Sous Chef will often be asked to ensure that portions are correct and the food is plated in an attractive manner.

Duties

One of the main tasks of the Sous Chef is to put into action the company's vision and mission statements. They assist the respective Chef di Cuisine’s with budgeting and allocating finances for the different sub divisions of the kitchen inventory (including Bread, Meat, Produce, Seafood, Hard Product etc.). The Sous Chef will also review on a weekly and quarterly basis the P&L along side the Chef de Cuisine of each corresponding concept under the restaurant. A portion of these are listed below for clarification.

· Planning the menus

· Preparing meals

· Managing and supervising the junior staff in the kitchen

· Developing food presentation techniques

· Establishing food standards in the kitchen

· Pricing of the menus

· Effective coordination and management of all culinary related activities in the kitchen

· Ensuring that safety and hygiene standards are maintained in the kitchen

· Purchases and making requisitions

· Ensuring that all kitchen equipment is thoroughly cleaned and polished

· Making decisions on the amount of food to be served

· Ensuring that all food is prepared and served in a manner that is timely

· Preparing the kitchen budget

· Making sure that excess food is properly stored

· Developing and standardizing recipes

· Selecting and training junior kitchen staff

· Lastly, this role may entail performing other duties, as and when, assigned by the restaurant supervisors and/or management.

Training is also part of the Sous Chef position in unison with upper management and the respective Chef di Cuisine. Responsibilities include arranging employee training to improve the quality of the workforce. The Sous Chef will look into employee retention along with the respective Chef di Cuisine. Motivating the employees to achieve set goals and conceptualizing rewards and recognition programs is their duty.

Interacting with clients for redressing complaints and understanding their requirements is an important aspect of their job profile. They also ensure that work ethics are followed and company policies are adhered to. Preparing reports to inform the ownership and upper management about the functioning of the company’s financial outlook and any pertinent concerns.

Knowledge and Skill Requirements

A Sous Chef will embody the resources and knowledge of the set forth management principles, culinary, accounting and human resource policies along with state regulations and norms pertaining to the business. They should also have in-depth knowledge of all the company policies and procedures. The Sous Chef is responsible for the Food Cost of their respective concept. He/she should know how to budget company finances and resources. They need to be knowledgeable about ways to promote teamwork and employee morale. A Sous Chef should also have information on team building activities and be a good orator.

The Sous Chef should have through knowledge of all aspects of the restaurant operations as it’s key to providing the upmost experience.

The nature of the job requires them to act as a conduit between the BOH and FOH team, hence they need to have excellent communication skills. The Sous Chef needs excellent interpersonal skills as they have to interact with clients to understand their requirements. The Sous Chef should have leadership qualities as they are in charge of employee performance and motivation. They should be adept in conflict resolution skills, as they will be called in to resolve conflicts between employees and management as well as conflict between two employees.

The Sous Chef also has to conduct meetings and training sessions to ensure effective workforce management. They are well compensated for the responsibilities they undertake and generally candidates with an extensive background in Hospitality and a college degree or likewise experience.

These skills are also necessary to effectively complete the tasks necessary to success:

· Must be creative with food

· Should be able to work alone and in a team

· Should be able to communicate effectively

· Needs to have excellent management and organizational skills

· Local Health Department and Food Safety Knowledge

· Flexibility and ability to change course according to the needs of the ownership and guests aka determination

From its beginnings as a trade outpost, the Golden State has been a place where the cream rises and the bold take flight. Bluegold celebrates this land, from the vineyards and citrus groves to the rocky coast of the Pacific Ocean. A space where traditional farm-to-table culture is renewed beneath the California sky.
The integration of new and old-world cooking techniques breathes life into everything we do. Because our New American cuisine is centered on seasonal, locally sourced ingredients, menu items are subject to local availability.

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