Sous Chef

The Sous Chef is responsible for planning and managing food preparation in our kitchen. This will entail a large degree of overseeing the kitchen staff, as well as enforcing regulations and ensuring food quality.

Job Responsibilities/Main Functions/Main Tasks:
● Maintaining quality of food in recipe execution and line execution
● Bringing new menu items to Head Chef to create a well-rounded dining experience
● Monitoring inventory and ordering as needed
● Responsible for prep management and prep production and maintaining food pars, via prep management
● Adjusting stock and prep sheets along with order guides to follow sales trends
● Establishes the working schedule
● Responsible for organizing the work in the kitchen, from overseeing line checks to flipping the line to ensuring cooks are organized and on task
● Responsible for food hygiene practices, including and not limited to ensuring the line is flipped before peak times
● Ensuring the kitchen meets all healthy & safety regulations, and complies with sanitary & food safety guidelines
● Responsible for the development & training of all BOH staff
● Delegating effective assignments to station leads, dish and prep staff
● Overseeing all aspects in the kitchen absent the Head Chef
● Participating in management meetings
● Treating all with respect and dignity
● Maintaining a calm and dignified demeanor
● Maintaining acceptable ticket times
● Making decisions and judgements that are fair, honest, and defensible
● Complete all tasks and projects assigned by GM and HC in a thorough and timely manner
● Working with the Head Chef to ensure all staff are up to date with current food handlers cards and sexual
harassment training
● Provide excellent customer service and guest experiences

Core Competencies:

• Problem Solving: Identifies problems; determines accuracy and relevance of information; uses sound judgment to generate and evaluate alternatives, and to make recommendations.
• Attention to detail: is thorough when performing work & conscientious about attending to details
• Leadership: Must be able to lead cooperatively and collaboratively with others; takes leadership to assist their own team or task to achieve a shared goal.
• Communication: Presents information clearly, concisely, and logically; composes clear, direct, concise, complete messages; adapts the content & tone to suit the audience, the subject and the purpose of the communication. Ensures staff and management understands communication and can follow through.
• Multitasking: Successfully managing more than one competing task at a time; understanding how to shift priorities in order to achieve goals.
• Workload & Time-Management: The ability to use one’s time productively and effectively; ability to delegate, follow through with staff on their tasks, stays focused by using time effectively and prevents irrelevant issues/distractions from interfering with task/project completion; ensure that high-priority work is accomplished within established deadlines, ensure proper delegation of restaurant and kitchen activities.
• Passion for Hospitality and Craft Beer: internally motivated to stay focused, knowledgeable, and committed to providing the best possible guest experience. Interested in learning about all aspects of craft beer.

Required Knowledge, Skills and Abilities:
● At least 2 years experience cooking and supervising
● At least 2 years experience with ordering, inventory, and scheduling
● At least 2 years experience working with a varied team in a high volume food production facility
● Proven ability to work collaboratively with management, owners, and FOH for smooth operations
● Maintaining maintenance of kitchen equipment and having a log of current and future maintenance schedule
● Demonstrated ability to take responsibility, make quick & informed operational decisions
● Demonstrated ability to adapt, think quickly, prioritize & multi-task within a fast-paced environment
● A problem solver who is able to work effectively with no supervision
● Demonstrated knowledge & experience with labor cost management
● Demonstrated knowledge & experience with food cost management
● Demonstrated experience in handling employee/personnel matters
● Good organizational & communication skills
● Management Servsafe Certification

Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb
● Ability to frequently talk, hear, and smell
● Ability to frequently lift at least 50 lb., and work standing for several hours
● Ability to work safely around chemicals, loud noises, hot environments, wet environments, and other potential hazards

Alcohol Responsibility – The candidate must fully understand that they are a representative of not only the Drake’s Brewing Company but of the alcohol beverage industry. With that said they are to conduct themselves within the limits of the law and with concern to the education of responsible consumption, always. This includes working hours, trade shows, festivals and in any other work-related function where you are a representative of Drake’s Brewing Company. Any poor reflection or legal matters that may arise due to poor judgment may be dealt with by means of disciplinary action or termination.

Salary : $64,500 - $68,000