Sous Chef

The Sous Chef serves as a leader in ensuring that the culinary & operating standards of Petit Trois are met within the restaurant. In the absence of the Chef de Cuisine, the Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate & product specifications and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation.

They will support the Chef de Cuisine and create a culture with the staff to ensure that the guest experience and financial health of the business are in line with the standards, vision and goals of Petit Trois, and that the restaurant and its team embodies the Petit Trois values.

This position is an integral part of making decisions that will directly impact the profitability of the operation. The Sous Chef must assist the chef with managing a large inventory of perishable food items and maintaining cost control & labor %, while not compromising on standards. In some cases, the Sous Chef will need to work positions within the kitchen in order to best manage labor costs. 

The Sous Chef will also need to assist the Chef de Cuisine with recruiting, hiring, developing the kitchen and FOH staff to ensure meals are prepared in a timely manner at the highest level of quality. They are also involved in properly educating the team, both FOH and BOH, on menu knowledge. The Sous Chef will be responsible for developing key hourly employees to further deepen our talent pipeline.

Leadership: 

Bring to life the Petit Trois values. Engage and inspire the management and line staff. 

• Lead the restaurant by role modeling the highest level of culinary standards. 
• Participate and partner with the GM & Chef  de Cuisine in the weekly GM meetings.
• Work with the Chef de Cuisine to tackle and improve on the Culinary Operation agenda pertaining to the restaurant’s needs.  

Guest Engagement:
Ensure we are actively engaging with guests, before, during and after their experience. 

• Commit to passionate, intense, uncompromisingly humble hospitality and high-quality guest experience.
• Consistent execution of food, beverage, service, and hospitality that aligns with the Petit Trois brand. 
• Engage and interact in the guest experience by stepping out from the kitchen and cultivating regulars.

Business Acumen and Compliance:
Operate smarter, play offense with sales, build trust with guests and investors.

• Possess a maniacal and uncompromising approach to food production and food quality standards. 
• Properly execute the daily kitchen operational systems. Keep systems binders complete, up to date, and organized with proper documentation. 
• Practice proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers. 
• Participate in third party sanitation audits and create actionable items to resolve any outstanding items identified in the inspection.   
• Work with the Chef de Cuisine to improve operational knowledge of food & labor cost control.

• Order and receive products in correct unit count and condition by following receiving guidelines. Work to help foster a professional relationship with approved vendors and any issues that arise.

• Assist Chef de Cuisine with properly executing menu rollouts for a successful implementation. 

• Have a good understanding of the restaurant’s R&M needs and be able to communicate effectively to the Chef de Cuisine, GM, & DO to keep all restaurant equipment in satisfactory, working condition.

• Lead a best-in-class approach to cleanliness, safety, sanitation, and food safety in the restaurant. 
• Partner with the Chef de Cuisine to create proper staffing levels and schedules that achieve excellence in operations while taking care of the bottom line. 

Employee Development: 

Identify/hire great people and develop them into great Petit Trois leaders.

• Assist in interviewing and hiring for hourly kitchen employees.
• Participate and help drive recruitment of talent to the restaurant
• Retain talent by inspiring, teaching, and embracing a culture of development.
• Ensure that operational and training standards are consistently followed.

• Effectively lead by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development.

• Support continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions.
• Hold all employees accountable to the Petit Trois cultural values, goals, and standards. 
• Properly communicate and create an environment where new company initiatives are supported and embraced by the staff. 

Additional Skills and Responsibilities:

• Exude excellence in Hospitality both for internal and external guests.
• Excellent time management, organizational, and problem-solving skills
• Ability to adapt and lead change  
• Analytical and organizational skills, as well as the ability to define and effectively solve a variety of changing situations under stress.
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Passion for exceptional hospitality, food, and beverages.
• Ability to thrive in a fast-paced, entrepreneurial environment.  
• Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber, upscale restaurants.
• Flexible work schedules, including nights and weekends
• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended amounts of time
• Working in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burns
• Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Sometimes wear protective and safety attire, such as gloves.
• May work near contaminants and hazardous equipment.
• Perform daily line check before both AM and PM service
• Check reservations to prepare the kitchen for the day's service and covers.
• Maintain an understanding of the daily schedule for BOH employees at all times including in times and breaks of all BOH staff

Prefered Experience:

• Minimum 1-3 years’ experience running a high volume, scratch-kitchen restaurant
• Restaurant opening experience
• Knowledge and skills in analyzing P&L statements and overall financial performance
• Culinary Arts Degree Preferred
• High Volume Experience a plus
• Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook, PowerPoint), Micros POS, etc.
• Manager ServeSafe Certified