Job Summary:

The Sous Chef supports the Executive Chef and is responsible for managing the daily operations of our kitchen, and prepared foods, including the selection of products, as well as the development and performance management of associates. Two years or more experience in a high-volume restaurant is highly preferred.

Essential Functions:

• Maintains a Guest focus while performing duties.  Ensure positive guest service in all areas.
• Respond to complaints, taking any appropriate actions to turn dissatisfied guests into return guests
• Assists the Executive Chef with monitoring and controlling  payroll expenses as outlined in annual budgets
• Is knowledgeable of budgets and adhering to the profits they reflect
• Delegates tasks for ordering supplies and follows up to ensure accuracy
• Performs monthly inventories and updates prices
• Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs
• Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
• Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances
• Maintains professional image, including cleanliness, proper uniforms, and appearance standards
• Ensures that proper security procedures are in place to protect team members, guests and company assets
• Ensures a safe working and guest environment to reduce the risk of injury and accidents
• Completes accident reports promptly if a guest or team member is injured
• Manages shifts which include: daily decision-making, scheduling, maintaining attendance logs, upholding service standards, product quality and cleanliness.
• Assists with hiring. Maintains an accurate and up-to-date plan of staffing needs with trained competent individuals
• Maintains a working knowledge of all policies, standards and procedures of the department          
• Compliance with all restaurant and market food policies and procedures and described by the company
• Maintain product quality and positive guest relations in the restaurant and market. Investigate and resolve complaints concerning food quality and service.
• Establish and maintain a positive culture with line-level staff as well as between various market departments.
• Ensure quality pre-shift meetings are daily, held.
• Successfully communicate, train, and support market staff in customer service, market operation, and problem resolution.
• Train, communicate, and manage through the Core Values of Columbus Hospitality Management