Casual Dining Sous Chef

SUBJECT: The Den/blu Sous Chef

This position is primarily swing shift hours

TASKS:

1. Maintain consistency and high quality of all food products as well as customer service.
2. Responsible for all kitchen staff.
3. Responsible for organization and cleanliness of all areas and aspects of kitchen.
4. Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range.
5. Check all coolers throughout shift and make sure that they are swept and mopped.
6. Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste.
7. Control all inventory; complete inventory counts and key into computer for COGS calculation at the end of each inventory period.
8. Cost out and complete weekly transfers to and from The Den, Agua, and the Buffet.
9. Cost out, complete, and report all waste at the end of every week.
10. Maintain general knowledge of commercial kitchen operations required.
11. Establish prep list and ensure it is completed by staff.
12. Cross-utilize all products and left over products after prepping. For example, use the center of onion rings for diced onions rather than throwing them out.
13. Ensure all recipes and service specifications are followed by all FOH and BOH kitchen staff.
14. Assist in the preparation, execution and serving of all menu items to ensure proper ticket times and guest service.
15. Send emails to Cook III(s), Chef, and Manager summarizing shift details.
16. Cost out specials and menu items when needed.
17. Ensure that all crewmembers complete the tasks assigned to them.
18. Handle all issues in kitchen in a professional and organized manner.
19. Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace.
20. Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift.
21. Ensure that cool down charts, cleaning lists, waste logs, transfer logs, temp logs and prep lists are followed.
22. Adjust par levels depending on business and make sure that they are maintained.
23. Make sure the line is stocked throughout each shift along with Cook II’s.
24. Work with Chef to keep the overall morale in the kitchen positive.
25. Inspect all received items making sure that they are of the highest quality.
26. Set up tasting for new menu items detailing each product, each product’s price and the decision made by the managerial staff.
27. Conduct interviews and administer questionnaire to new hires.
28. Fill out all the proper paperwork and forms for new hires as well as for terminations.
29. In charge of making sure that all new staff are properly trained and informed of Treasure Bay’s expectations and policies.
30. Complete annual evaluations on crewmembers. Once submitted for review, evaluations are given to crewmembers and explained.
31. Complete weekly schedule for BOH staff in response to any PTO, terminations, suspensions, or callouts for a 24 hour period. Schedules are completed each Thursday and posted in the kitchen. Always stay ahead on the schedule by one week.
32. Communicate with arriving shift relaying any prep items that are needed, problems that may have arose the previous shift and expectations for that shift.
33. All other duties as assigned.

The following activities are normally required to perform these functions: walk, stand, bend, read, write, and eye to hand coordination, depth perception and effective verbal communication.

HAZARDS: Includes, but are not limited to: back strain, high noise level, exposure to smoke, heat and sore feet.