Sous Chef

Assist the Executive Chef in managing all aspects of the kitchen and back of house (BOH). Ensure consistent execution of the Executive Chef's culinary direction and actively participate in setting the overall direction of the business. Collaborate with management on all BOH financial matters.

Essential Duties and Responsibilities

• Lead and cultivate a high-performing BOH team characterized by support, drive, reliability, efficiency, and responsibility for daily operations.
• Consistently execute the culinary direction of the Executive Chef.
• Maintain a supportive and cooperative relationship with the front of house (FOH) staff.
• Ensure the kitchen consistently meets the Executive Chef's and Department of Health (DOH) standards for food handling and cleanliness.
• Maximize kitchen profitability by controlling costs of goods and labor.
• Direct, supervise, and interact with BOH employees fairly and respectfully.
• Recruit, hire, train, develop, and retain qualified culinary/BOH management and hourly staff.
• Identify, address, and document employee performance issues according to standard operating procedure, including disciplinary actions and terminations as necessary.
• Identify, train, and develop key employees for growth, advancement, and promotion.
• Adhere to food allergy procedures and special order/restriction guidelines.
• Assign production tasks to all kitchen staff.
• Communicate inventory and equipment needs to the Ordering Manager.
• Manage the purchase and ordering of all food products and supplies for the restaurant.
• Manage the purchase and maintenance of all kitchen equipment.
• Conduct a pre-shift line check to ensure quality of all items.
• Track high-cost items according to standard operating procedure.
• Meet daily with the appropriate manager/chef to coordinate production standards, determine dinner specials, plan employee meals, review kitchen personnel needs and issues, and address party needs.
• Collaborate daily with Sous Chefs to coordinate and ensure production standards.
• Achieve proficiency in all aspects of chef functions, including pastry chef, saucier, line cook, prep cook, coordinator, and steward roles.
• Develop and maintain recipe books with detailed ingredients, product specifications, and portion sizes.
• Assist the Executive Chef in developing menus and food items.
• Communicate menu/recipe changes to staff.
• Prepare ingredients needed for menu items.
• Coordinate proper food storage according to standard operating procedure.
• Ensure BOH employees understand and follow sanitation/safety guidelines.
• Promote teamwork among co-workers and employees.
• Comply with all safety and sanitation guidelines and procedures.
• Maintain a clean and orderly work area.
• Perform multiple tasks simultaneously.
• Accept direction and constructive criticism from management.
• Perform calmly and effectively in a busy and stressful environment.

Qualifications and Skills

• Possess the culinary skill and knowledge to execute the entire Dacha menu to the standards of the Executive Chef.
• Demonstrate a thorough understanding of safe food handling practices and DOH standards.
• Exhibit proficiency in managing kitchen financial responsibilities, including food cost and labor cost.
• Effectively communicate with the Executive Chef, sous chefs, cooks, and stewards.
• Exhibit strong organizational, prioritization, and planning skills to ensure smooth kitchen operations.
• Possess a valid food safety certificate.
• Able to lift and move up to 10 pounds frequently, up to 25 pounds frequently, and up to 50 pounds occasionally.

Preferred Qualifications

• Minimum of 4 years of experience in a relevant position.

Physical Demands

• Ability to continuously stand and/or walk for 12 hours.
• Ability to lift up to 50 pounds occasionally.
• Ability to frequently grasp and hold objects with hands.
• Ability to safely and proficiently handle knives, fryers, slicers, rational ovens, sous vide machines, and open flames.

Disclaimer

Failure to adhere to the terms and conditions of employment can result in disciplinary action, up to and including termination. The information provided here is not exhaustive and management reserves the right to assign or reassign duties as needed.

• Supportive and cooperative work environment.
• Opportunity for employee growth and promotion.
• Training and development for culinary/BOH management.
• Consistency in culinary direction and kitchen standards.

• Culinary skill and knowledge of food handling practices.
• Management of kitchen financial responsibilities.
• Effective communication skills.
• Organizational and prioritization abilities.
• Food safety certification.
• Ability to lift and move up to 50 pounds.