What are the responsibilities and job description for the Sous Chef position at Cornbread?
Sous Chef
Job Description
NOTICE: DUE TO THE SIGNIFICANT AMOUNT OF RESPONSES FROM THIS JOB POSTING, ONLY CANDIDATES WHO MEET BOTH OF THE TWO MINIMUM REQUIRED QUALIFICATIONS LISTED BELOW WILL BE CONSIDERED FOR AN INITIAL PHONE INTERVIEW.
REQUIRED - Must already have or complete ServeSafe Handling Certification within 30 days of hire
REQUIRED - One to two years related cooking experience and/or training, or equivalent combination of education and experience
CORNBREAD is a fast-casual farm-to-table restaurant focusing on authentic savory soul food and the use of innovative technology to provide a unique and family friendly dining experience. We’re proud to source all of our ingredients from local farmers and shops. Our food is always fresh because we prepare our meals around the clock with great love and care. Please visit our website at www.cornbreadsoul.com to learn more about our company values.
Developing and protecting the experience, culture and operations of Cornbread, is one of the most critical priorities for this position. The Sous Chef is responsible for maintaining professional functional working relationships with Cornbread Team Members in all organizational-wide levels. As they directly supervise the food creation, they are responsible for the safety, preparation and daily food making of the store.
JOB REQUIREMENTS:
• Provides guidance to kitchen Team members, including but not limited to Cooks, Food Preparation, and dish plating.
• Execute food Standard Operating Procedures (SOP) and current recipe plans
• Oversees and organizes kitchen stock and ingredients
• Trains new kitchen employees
• Manage the kitchen and focus on regular food safety and execution
• Maintains and addresses guest complaints within acceptable limits and handle escalations in a professional and timely manner
• Ensure compliance with all applicable federal, state and local food safety regulations
• Uphold and lead Crew Member appearance and uniform standards
• Ensure compliance with SOP in the areas of food specifications, recipes, plating and garnishes
• Ensure food is presented well and served at appropriate temperatures, within standard ticket times
• Ensure adequate levels of food is prepared and made for daily operational needs
Cornbread Operating Procedures and Standards
•Ensure the proper operational condition of equipment, building structure and premises according to federal, state and local regulations and SOP
• Keep appliances and equipment well maintained, and cleaned
• Maintain the appearance of the restaurant equipment
• Ensure sanitation practices are maintained according to federal, state and local regulations and SOP
• Ensure that food is properly stored (labeled, dated and rotated) and proper temperatures are maintained
• Assist in the training of Team Members on proper personal hygiene and food handling
• Keep the frequency of accidents within acceptable limits
• Maintain a safe and secure restaurant
• Perform other duties as assigned
SKILLS AND QUALIFICATIONS:
• Quality service mentality; has a genuine desire to serve the customer
• Strong verbal communication skills
• Self-starter who works independently and is highly self-motivated; goal oriented
• Excels in a fast paced environment
• Energetic, proactive, innovative and flexible
• Exceptional problem solving skills
• Honest, ethical, and dependable
• Positive, go-getter attitude
KNOWLEDGE, SKILLS & ABILITIES:
• Able to be detail oriented organized, safety minded, trustworthy, reliable, and efficient.
• Able to move distances throughout shift. Required to handle and move objects
weighing up to 30 lbs. over short to moderate distances. Bending, stooping, reaching,
and pushing may be required to perform routine tasks. Frequent use of stairs. Dining
room, patio, and kitchen is multi-level.
BENEFITS/PERKS:
• Medical, Dental, Vision insurance and Paid Parental Leave
•Vacation
• Free meal daily
COVID-19 CONSIDERATIONS
- Cornbread is following all of the recommended guidelines provided by the New Jersey Department of Health and the CDC
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