Sous/Kitchen Manager Raleigh, NC

  • DeVita & Hancock Hospitality
  • Raleigh, NC, USA
  • Sep 14, 2021
Full time General Managers and Management Executives

Job Description

Job Summary:

As Sous Chef you will be responsible for assisting with the overall success of all culinary functions. The position entails assisting in all phases of planning, inventory, and food preparation. Responsible for maintaining the HOH operation is compliant with ALL health code Inspections and company standards. Reports to Head Chef.

Job Responsibilities:

  • Maintaining and upholding our company's vision and values.

· Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.

· Assists in coordinating and participating in the preparation and cooking of various food items.

· Assists with planning and creating menus.

· Rolls out new culinary programs in conjunction with the marketing and culinary team.

· Manages and mentors' staff, including recruiting/hiring/training of all employees, implements and ensures all employees follow procedures and standards

· Assists with managing cost controls and controlling expenditure.

· Control food cost and usage by following proper product storage procedures, standard recipes, and waste control procedures.

  • Taking part in pre-service duties and applicable closing duties.
  • Exhibiting a familiarity with daily menus.
  • Maintaining a safe, sanitary, and organized work environment.
  • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection
  • Control food cost and usage by following product storage procedures, standard recipes, and waste control procedures.
  • Monitors shift labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Responsible for training kitchen personnel in cleanliness and sanitation practices.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
  • Demonstrating a passion for details and a willingness to learn.
  • Taking part in pre-service duties and applicable closing duties.
  • Exhibiting a familiarity with daily menus.
  • Trains staff to prepare food in accordance to approved specifications and portion controls.
  • Trains staff to prepare food in accordance to Serve Safe standards and trains staff to maintain a clean and sanitary work area.
  • Trains staff to follow proper safety procedures to minimize injuries.
  • Performs other duties as required or assigned.

Experience and Skills:

  • One to two years of experience in the restaurant, hospitality, or related field.
  • Management or supervisory experience.
  • Good written and verbal communication skills.
  • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
  • Good judgment and decision-making abilities.
  • Ability to process financial information, budgeting, P&L and forecasting preferred.
  • Experience in a high-volume environment is required.

Physical Requirements:

  • Ability to climb stairs and lift to 50 lbs. daily is required.
  • Standing for long periods of time.
  • Ability to work with commercial equipment including stand mixers, ovens, torches, etc.
  • Ability to reach, bend, stoop, climb up and downstairs, walk, carry multiple objects.
  • Working various shifts including weekends and holidays.
  • Working split shifts and shifts that may exceed 12 hours in duration.

Education:

  • Associate's or Bachelor's degree from an accredited college or university in Hospitality, Culinary, Management, or related field.
  • ServSafe Certified