Sous Chef

The job duties described below are intended to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position. All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Description of Position:

Primarily, the Sous Chef 1 assists the Executive Chef in the management of all daily functions of the kitchen and kitchen staff in the Chef’s absence but under the Chef’s guidance. Duties will include but not be limited to: overseeing all food production and execution on property including restaurant/pub, catering and special events, supervising and training staff, adhering to and enforcing portioning guidelines, interviewing and hiring staff, ordering food product and kitchen supplies via guides with on-hands, staff scheduling, employee performance evaluations, general filing and other administrative duties, managing food and labor cost, ensuring food is expedited in a timely manner, attending department head meetings as needed and assist in facilitating regular staff and manager meetings, taking and extending the monthly inventory, menu development, and development of food specials. Catering duties include but are not limited to attending weekly contract meetings, tracking contract change orders and making the necessary adjustments, consistent communication with sales and catering department, ensuring food gets to the events by the established deadline, and overseeing product quality and presentation, staffing for carving stations, and menu planning. The Sous Chef I must also have the ability to work well independently and as a member of a team. Each employee will be expected to perform their job in a safe manner and report any safety concerns to Management. All McMenamin employees will also be expected to keep current on all company events, history, and products. Other duties may occur as assigned.

Requirements of the Job:

• Interest in becoming an Head Chef/Kitchen Manager
• Previous management or supervisory experience in high volume kitchen
• Previous culinary experience or education required
• Maintain a current Food Handlers card
• Ability to work efficiently & multi-task while meeting deadlines in deadline oriented environment
• Flexible schedule required including days, evenings, weekends, special events and holidays
• Working knowledge of all company policies and procedures

Essential Job Functions:

• Produce excellent quality food for customers
• Safely lift and carry heavy objects with a hand truck or the help of another person if necessary
• Must have a value for diversity and the ability to work with individuals from different backgrounds
• Ability to remain calm and focused and provide excellent food products in a high volume environment
• Strict adherence to deadlines, product quality, recipes, and food specs
• Interact positively with other employees, vendors, departments, customers, and guests
• Excellent organizational and prioritization skills
• Maintain and update order & prep pars from on-hands
• Follow strict adherence to deadlines and product quality
• Work for long periods on feet including frequent walking and standing
• Perform repetitive movement such as pushing, pulling, bending, some twisting and stooping
• Perform fine hand manipulation including handling small and large objects, chopping and use of kitchen equipment as well as work with and around sharp objects, including knives & slicers
• Work in & around a hot kitchen and various heat sources
• Ability to communicate clearly and be positive, polite, and cooperative with co-workers, managers, vendors, and customers
• Work around various heat sources, including grills, broilers, and hot-oil fryers
• Work with chemicals used in cleaning and sanitizing