Sous Chef - RockSugar Southeast Asian Kitchen

• Maintains food quality standards for the restaurant.  Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards
• Conducts daily line checks, food reviews and recipes of the day.  Ensures that clear feedback is provided to the entire kitchen team, including staff and management
• Conducts daily pre-service meetings
• Constantly improves achievement of Food Quality Standards.  Follows Food Quality Management System exactly and ensures that all food served is fresh, wholesome and to recipe
• Provides immediate feedback to staff on food quality, execution and presentation as items are produced and serves as a last line of defense against substandard quality items
• Ensures that target tickets times are consistently achieved while maintaining food quality standards
• Personally assists the staff in any kitchen area or station as needed to achieve the operational benchmarks of food quality, production times and guest satisfaction
• Conducts regular detailed line checks per shift
• Monitors all corporate support staff visitation notes, etc. Follows up with corrective action plan
• Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition
• Responsible for managing on-going repairs, maintenance and programs
• Conducts monthly housekeeping, food safety, sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis
• Ensures the cleanliness of the kitchen by maintaining the equipment at a 90% level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines
• Ensures adherence to food safety, sanitation and storage practices, through proper training and supervision

• Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines
• Manages assigned staff, including scheduling, development, performance feedback and discipline
• Responsible for the ongoing training, professional development and validation of management, trainees and staff members through one on one development, coaching, quizzing and certifications
• Accurately maintains all staff files with appropriate, quizzes, certifications, documentation and all necessary legal documents
• Communicates to management ensuring effective and efficient operations without issue
• Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback
• Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication with fair and caring schedules and work group leadership

• Responsible for achieving or exceeding the written restaurant budgets for the staff (i.e., food cost, food efficiencies, labor cost and direct kitchen expenses)
• Sets operational goals and follow-up plans for the staff.  Directs and holds all staff accountable for those goals
• Assists in implementation and maintenance of all RockSugar kitchen systems
• Assists in maintaining current kitchen schedules, staffing templates and ordering and production pars to match execution needs and financial target
• Ensures compliance with RockSugar inventory procedures
• Ensures compliance with RockSugar hiring and training processes to ensure staff proficiency, maximize productivity and reduce attrition costs

Qualifications

Qualifications

• At least 2 years of kitchen management experience in a fine dining restaurant
• Experience working in a restaurant with an Asian influence a plus
• Solid track record of success in previous assignments demonstrating upward career tracking
• Strong communication skills
• Strong leadership skills
• Culinary school background a plus
• Proficient computer skills (inventory tracking and scheduling)
• Ability to speak and understand Spanish a plus

 Working Conditions

• Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs as needed
• Finger/hand dexterity to operate kitchen machinery and knives
• Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation