Sous Chef

SUMMARY

The Sous Chef manages and executes all kitchen functions following Colorado Mountain Brewery established policies and procedures under the direction of the Executive Chef, General Manger & Operations Manager. This includes supervising and mentoring kitchen staff, executing the menu, ensuring a high level of performance, ensuring guest satisfaction, performing accurate inventory, placing appropriate orders and ensuring overall profitability. This position is accountable for the performance of the entire culinary staff and ultimately responsible for the successful execution of the culinary side of the restaurant. The Sous Chef reports directly to the Executive Chef and General Manager but also works in conjunction with entire BOH Leadership Team.

ESSENTIAL FUNCTIONS

• Assists in management of day-to-day kitchen operations to include coordination of food production schedules, creating Prep Lists, ordering, and creating Opening and Closing Checklists to ensure the highest level of food quality, taste and presentation.
• Makes final decisions on matters of importance in conjunction with the management team, Executive Chef/Kitchen Manager, General Manager & Director of Operations.
• Oversee, address or report all kitchen maintenance needs on a daily basis in conjunction with BOH management team and General Manager. Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection.
• Report all safety concerns within 24 hours to Kitchen Manager/Executive Cher, General Manager, Human Resources or designee.
• Comply with standards of service and assists in assuring the same from all kitchen employees.
• Participate in food preparation, produce high quality food consistently meeting taste and presentation standards. Expedite during peak meal periods as needed.
• Control food costs by assisting in menu pricing, setting pars, monitoring waste, & setting portion control standards as well as training kitchen staff on the proper methods of food preparation and handling.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and professionalism standards.
• Establish goals for the kitchen in conjunction with the Kitchen Management Team and General Manager to include anticipation and resolution of problems concerning all facets of the kitchen.
• Assess trends and enact approved profit-oriented cost savings ideas, processes and activities.
• Establish a strict adherence to health department food and handling guidelines.
• Assist in the development of menus and creative implementation of beer dinners or other special events.
• Ensure adherence to recipes and product specifications by creating processes that allow oversight and accountability for kitchen staff to follow them.
• Maintain effective positive communication within the kitchen as well as the front of the house. Must be responsive to staff suggestions and concerns and work to resolve problems.
• Maintain effective working relationship with entire management team.
• Complete daily food orders and inventory based upon schedule and direction from General Manager.
• Performs other duties and responsibilities as required or requested

QUALIFICATIONS

• Prefer a minimum two years high-level professional culinary experience.
• Prefer supervision and management experience.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Prefer knowledge of computers (MS Word, Excel) or the ability to be trained.
• Must be eligible to work in the United States.
• Must be able to pass background check and drug screen.
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PERSONAL REQUIREMENTS

• Must exhibit professionalism, positivity and be able to execute profitability.
• Must have leadership skills and promote progressive thinking and problem solving.
• Ability to motivate employees and be energetic, to work as a team to ensure that food and service meet appropriate standards and production levels.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff and be able to take direction.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Must have a commitment to quality service, and food and beverage knowledge.

ACCOUNTABILITIES

• Keeps Executive Chef, General Manager & Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Keeps HR/QA Administrator promptly and fully informed of all issues around staff, staffing needs, and/or and Human Resources issues or concerns.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Manages time to complete expected work load in 40 hour workweek requirement including getting approval for all overtime and doing weekly check in meetings.
• At all times provides a favorable image of Colorado Mountain Brewery and all CMB Employees to promote our professional image & H.E.A.R.T Values.

WORKING CONDITIONS

• Hours may vary if manager must fill in for his/her employees or if emergencies arise or employee takes time off (typical work week is 50 - 60 hours). Must be willing to work all shifts including evenings, holidays and extended hours as business dictates.
• Constant standing and walking with little down time.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers and other office equipment.
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