What are the responsibilities and job description for the Sous Chef position at Caliza NYC?

The role of the Sous Chef involves overseeing daily activities, maintaining control over portions and inventory, ensuring food quality, and supervising the staff. They offer practical guidance to the kitchen team and ensure that food is prepared according to established standards and the recipes provided by the Executive Chef. The Sous Chef maintains a uniform product to meet revenue goals while effectively managing expenses. Moreover, they ensure that all directly supervised staff remain attentive and exhibit a guest-focused attitude and atmosphere. This role would oversee food and beverage production for both Caliza Restaurant and the fast service outlet Caliza Next Door. This position requires the ability to work nights and weekends.

Demonstrate culinary skills by actively engaging in day-to-day responsibilities and simultaneously guiding the team in all culinary functions.
Guarantee an outstanding level of ingredient quality, food preparation, and presentation for all dishes.
Exercise control over labor and operational expenses by employing effective planning, budgeting, procurement choices, and inventory management.
Perform daily assessments of the production line and recipes; provide clear feedback to the kitchen and food service personnel and management.
Collaborate closely with the General Manager concerning costing, production, and controls to ensure accurate recipe execution and efficient waste reduction.
Ensure adherence to sanitation standards established by local, state, and federal Health Department regulations, along with maintaining kitchen cleanliness, equipment organization, and staff training in proper sanitation protocols.
Evaluate the necessity for and report any essential kitchen repairs.
Maintain appropriate staffing levels by contributing to the recruitment, interviews, and selection of skilled kitchen team members in accordance with company hiring guidelines.
Effectively manage designated staff, encompassing scheduling, training, performance evaluations, corrective actions, investigations, and terminations.
Keep up-to-date records of kitchen schedules, staffing templates, and employee files for the kitchen team.
Ensure continuous training and professional growth opportunities for kitchen staff.
Foster effective communication and collaboration with colleagues and team members.