Sous Chef at Thirsty Lion Gastropub in Lone Tree, CO

The Sous Chef / Kitchen Manager at Thirsty Lion scratch kitchen and cocktails is responsible for ensuring all company standards for quality, service, cleanliness, consistency, value, and profit are maintained in the kitchen. The Sous Chef is responsible to adhere to the ordering procedures that maintain adequate stock levels to ensure the freshest products without running out so as not to disrupt production and customer satisfaction.

The Sous Chef is responsible to ensure all kitchen employees are thoroughly and properly trained as outlined in the Training Manual. The Sous Chef will be required to maintain any and all accounting/administrative duties associated with the kitchen, as directed.

Other areas of responsibility include: food handling and sanitation, back-of-the-house security, kitchen organization, equipment repair and maintenance, waste control, and employee development.

Responsibilities:

FOOD

• Monitor the production of all prep items ensuring Company recipes are followed and standards of quality are maintained.
• Establish daily prep levels for prep items using the daily prep sheet. (All items to be prepped must be prioritized as to need and production time).
• Establish waste control program which monitors: throw always, spoilage, and mistakes.
• Monitor the production of all menu items ensuring Company portion and styling procedures are followed.

LABOR COST/LABOR RESPONSIBILITIES

• Assist in developing a master weekly schedule based on sales productions and budgeted labor goals, as directed.
• Produce weekly schedule using information obtained from master schedule, store needs, and budgeted labor goals.
• Monitor and control labor cost for the kitchen on a daily basis.
• Comply with all state, federal and Company wage, hour, and employment laws and accept personal responsibility for any violations of kitchen employees.

SHIFT RESPONSIBILITIES

• Ensure all line/prep cooks are properly trained to handle their assigned position.
• Monitor productivity of all kitchen employees through the use of organized planning and positive direction to ensure productivity.
• Ensure proper line cook/prep cook coverage during peak volume periods that meet projected cost goals and needs of the restaurant.
• Develop and implement daily and weekly cleaning schedules that include the entire kitchen and dish area.
• Develop and implement daily and weekly equipment maintenance programs to ensure all kitchen equipment remains in good working order and in like-new condition.
• Assist in maintaining an equipment repair log by which to monitor equipment problems and repairs.
• Maintain all kitchen equipment in a good working condition.
• Maintain a positive and professional atmosphere in the kitchen at all times.

FOOD HANDLING

• Implement and monitor dating, labeling, and rotation of food items in dry storage areas, walk-ins and freezers, as directed.
• Establish proper storage and rotation procedures of all food items in dry storage areas, walk-ins and freezers.
• Ensure all proper procedures are followed in the storage and handling of all foods as required by county and state health departments, as well as Company policies.

ACCOUNTING/PURCHASING

• Communicate purveyor problems such as availability, quality and service to the General Manager.
• Monitor the quality, quantity, and price of all food products received from suppliers.
• Ensure ordering is completed by specified time to approval suppliers.

SECURITY

• Ensure kitchen keys are never given to unauthorized personnel.
• Ensure back door is locked and alarm is set (where applicable) when not in use.
• Supervise delivery personnel and never leave them unattended.
• Ensure storerooms, walk-ins, freezers, and reach-ins are secured at close.

EMPLOYEE TRAINING/DEVELOPMENT

• Orientate line/prep cooks as specified in the Training Manual.
• Follow training requirements and schedule for “new hires” or cross-training as specified in the Employee Training Manual.
• Monitor employee training with the use of training checklists and training flow charts.
• Develop and train kitchen “employee trainers” that are proficient in their specified area.
• Create and maintain an atmosphere conducive to positive training and development of line and prep cooks.

Physical Requirement in a Typical Day:

• Must be able to continuously stand, walk and lift up to 10 pounds.
• Must be able to frequently bend, reach overhead and lift up to 20 pounds.
• Will be occasionally squatting, sitting, climbing, kneeling, pushing, pulling, and lifting up to 50 pounds.

Qualifications:

• Previous experience working in a high volume restaurant or hotel setting is preferred.
• Experience managing hourly BOH staff is preferred.
• Ability to make decisions while under high pressure situations
• Willingness to learn and grow in own culinary skills, but also to mentor team and lead by example.