Sous Chef-BOH Management - Full-time / Part-time

Job Summary: The AKM is essentially responsible for planning and directing the kitchen. The AKM reports directly to the Executive Chef and works under the Executive Chef, GM, and AGMs in order to successfully execute the objectives of the kitchen. This involves a large degree of leading, training, and assisting the kitchen staff in their day to day duties, as well as anticipating food sales, monitoring labor cost, and trouble shooting issues that arise. The objective is to execute the menu, while ensuring a high level of performance from staff and a high level of guest satisfaction. The AKM is also expected to coach, motivate and encourage kitchen staff to meet and/or exceed expectations and provide corrective action if necessary. 		
 Job Specific Duties and Responsibilities:
•	Comply with Standards of Service and assist in assuring the same from all kitchen employees. 
•	Assist in managing day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. 
•	Participate in actual food preparation, produce food consistently high quality, taste and presentation.
•	Expedite the line to ensure proper ticket times, food preparation and presentation.
•	Ensure the strict adherence to health department and restaurant sanitation and food handling guidelines.
•	Work with management team to establish goals for the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. 
•	Communicate with the management team on any and all updates, issues, or concerns by using Shiftnotes, Crew, and management meetings efficiently and effectively.
•	Maintain effective communication within the kitchen, be professional and responsive to staff suggestions and concerns, work to anticipate and resolve problems related to the operation of the kitchen. 
•	Effectively train new staff and continue to guide our team to ensure the success of each team member and the kitchen as a whole. 
•	Motivate, coach, and support kitchen staff to ensure a positive and successful work environment. Report any HR issues or requests to Executive Chef and/or Human Resources.
•	Maintain effective working relationship with management team, BOH staff, and FOH staff. 
•	Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies.
•	Control Food cost by sufficiently training and coaching the kitchen staff in the proper methods of food preparation and food handling. 
•	Control Labor Cost by through efficient training, effective staffing and making necessary shift cuts.   
•	Meet with management team every week and executive team every month to discuss key issues, especially labor and food cost.
•	Assist in implementing procedures, protocols, and policies and providing corrective action when necessary:
o	Training protocol and updates as needed for new hires and current staff. 
o	Consistent Quality and Quantity Control Standards: Line Checks, Station Checks, Prep Lists, Closing Checklists 
o	Conduct Standards/Policies: Cell Phones, Headphones, Breaks, Time Management, Eating, etc. 
o	Cleanliness: Implement cleaning scheduling and follow through with closing checklist