PM Sous Chef
- $45K - $60K Annual Salary
- Health Insurance, Employee Discounts, Meal Plan / Free Food, Ask Us!
- Employer Fairly Likely to Respond
The overall approach at Scott’s Seafood is to create a work environment where everyone is given the opportunity to assist in the restaurant being recognized as the finest in the area while at the same time growing in their own personal careers. To achieve this goal a team approach is required throughout Scott’s Seafood. While management expects everyone to work hard they recognize that employees must be given an environment where they truly enjoy coming to work and have the latitude to grow in their careers.
Directly Reports to: The Chef De Cuisine
Experience: 1-3 years in a comparable position
Physical Requirements: Must be able to lift, pull, push 50 lbs, and stand for extended periods of time
Professional Requirements: Full product knowledge and understanding of all cooking methods, Serv Safe Certified
Professional Skills: Excellent knife skills, computer literate with Microsoft Office and Micros POS
Management Skills: Knowledgeable and experienced to manage a 30 person kitchen staff
Possible hours: 7 days a week from 5am to 12am
Normal Hours: 5 Days a week 1PM-11PM Closing Kitchen Manager.
Appearance: Clean chef coat, clothes, shoes and clean shaven.
Beginning of shift: Delivery door entrance in clean and proper attire and in chef coat during the entire shift
On premise not on shift: Non-work clothes, as well as no chef coat
-With the assistance of the Executive Chef and Chef De Cuisine, to help manage all operations of the kitchen as well as play an integral part of all employee training. The Sous Chef has full responsibility of all kitchen staff and will be held accountable for their actions. This position is to act as a training ground for the development of a future Chef De Cuisine.
Job Duties including but not limited to:
-Ordering and keeping all items stocked as well as the receiving of all products ensuring proper pricing.
-Setting an example to all staff regarding proper work ethics, sanitation, calmness, teamwork, and an excellent overall attitude.
-Managing the entire staff and holding employees accountable for their actions at all times. Pushing Staff to learn and grow.
-Label and date all prepared products as well as rotate to ensure freshness and quality.
-Keeping the entire kitchen sanitary at all times and following all food safety guidelines.
-Proper understanding and operation of all preparation and cooking equipment.
-Keeping the entire kitchen organized including refrigerators, freezers, and dry storage areas.
-Communicate well with all staff members – both verbal and written.
-Taking care of all customers needs as well as understanding any dietary restrictions and allergies.
-Train staff on all cooking and preparation methods as well as all recipes.
-Constant cutting, slicing, mixing, and cooking of products.
-The execution of any and all large party events as well as occasional off-site events.
-Updating all ordering/costing sheets on a regular basis and controlling the food cost.
-Understanding and controlling all labor as well as being proactive at reducing costs.
-Able to spend 8 or more hours in extremely warm conditions.
-Able to recognize fumes and odors and take action immediately.
-Taking the initiative to expand on new skills for personal development and advancement.
-Adhering to, understanding and filling out all paperwork with regards to hiring, reprimanding, and/or firing of all staff.