Sous Chef

JOB TITLE : Sous Chef

FLSA STATUS : Full-time, Regular Exempt

DEPARTMENT : Culinary

SUPERVISOR : Executive Team, Executive Chef, General Manager

SUMMARY OF POSITION :

The Sous Chef will be responsible for supporting the Executive Chef in all aspects of savory kitchen operations within Andros Taverna & Mano a Mano including quality control, purchasing, inventory management, labor scheduling, and daily service execution. The ideal candidate displays strong culinary fundamentals across all cooking techniques, demonstrates expertise with Excel and inventory management systems, and upholds the core values of Andros Taverna while ensuring consistent execution across all savory menu items.

GENERAL EXPECTATIONS :

• Maintain the core values and mission of Andros Taverna
• Performs all aspects of position with efficiency, respect and professionalism
• Displays consistent attention to detail and follow through of all restaurant policies
• Represents Eat Well Hospitality professionally through effective communication, cooperation and relationships with all business partners
• Collaborates with the team on upholding a positive work environment, fostering opportunities for the team to learn, grow and develop their abilities
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team

DUTIES & RESPONSIBILITIES :

QUALIFICATIONS :

EDUCATION :

GROOMING :

All employees must maintain a neat, clean and well-groomed appearance per Eat Well Hospitality standards outlined in the Employee Handbook.

LANGUAGE SKILLS :

Ability to read and interpret general business documents, recipes, and technical specifications. Ability to write recipes, prep lists, and business correspondence. Ability to effectively present information and respond to questions from Chefs, guests and Andros Taverna's managers and owners.

TECHNICAL SKILLS :

PHYSICAL DEMANDS :

The physical demands described here are representative of those that must be met by a Sous Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand and exert well-paced mobility for up to 8-10 hours in length. Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert a well-paced ability to reach other departments of the restaurant on a timely basis. Must be able to lift trays of food or food items weighing up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently. Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment including knives, slicers, and kitchen machinery.

WORK CONDITIONS :

The work environment characteristics described here are representative of those a Sous Chef encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud during service periods.

COMMENTS :

This job description is not an exclusive or exhaustive list of all the job functions that a Sous Chef in this position may be asked to perform from time to time. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs.