Sous Chef - Multiple Locations

Job Description

Job Description

Benefits :

401(k)

401(k) matching

Bonus based on performance

Health insurance

Training & development

POSITION TITLE : Sous Chef

DEPT / LOCATION : B&H Waunakee, B&H Mt. Horeb

REPORTING TO : Executive Chef

FLSA CLASSIFICATION : Full-Time, exempt

Buck & Honey's Waunakee and Mt. Horeb are looking for a Sous Chef / Kitchen Manager to help lead our kitchen teams! If you are interested in being a part of a great company, look no further than B&H!

Location and role expectations will be discussed further during the interview, and are available prior to an interview, upon request.

JOB SUMMARY

Responsible for the entire kitchen, staff and scheduling for designated location.

Creates new food entrees, monitors food quality, and follows all food safety regulations.

Build team members to become a synchronized unit.

Create and develop daily and weekly specials.

Manage daily menu and adjust to meet guests requests.

Manage food preparation for events.

Ensures kitchen cleanliness and overall sanitation.

DUTIES AND RESPONSIBILITIES

Directs kitchen staff and is accountable for all kitchen operations.

Ensure compliance with sanitation and safety regulations.

Selects choice ingredients that will give dishes the best flavor.

Experiments to come up with new specialties that will draw guests into the restaurant.

Coaches the kitchen staff to increase performance.

Determines how much food to order and maintains an appropriate supply at the restaurant.

Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience.

Works quickly and accurately during busy periods, such as weekends and evenings.

Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy.

Takes direction and works with the restaurant's administrative team.

Chooses ingredients and designs a menu based on the seasonal availability of food items.

This job description describes the general nature and scope of responsibilities. Other duties and responsibilities may be assigned.

EDUCATION AND EXPERIENCE

Minimum of two years of experience or similar position in a high-volume restaurant.

ServSafe certification a plus.

KNOWLEDGE, SKILLS AND ABILITIES

Understands all aspects of the kitchen equipment.

Possesses skills such as chopping, prep, execution.

Oversees food preparation, checking that all kitchen staff perform their duties.

Monitor equipment quality and schedule maintenance.

Inventory knowledge and experience needed must be available to monthly inventories.

Strong communication skills between staff, executive chef, director of operations and owner.

Must have some catering / large event experience in food preparation.

Open availability with your schedule.

Ability to hold oneself accountable for actions, successes, and failures.

Ability to be flexible in the work environment and adapt to changing organizational needs.

Maintain high-level of personal grooming, cleanliness, and appearance.

Spanish language ability is a plus.

WORKING CONDITIONS

Primarily active work, spending hours standing and walking, exerting up to 25-40 lbs. of force.

See at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid potential hazards.

Hear so that verbal communications can be received, understood, and acted upon.

Read, write, and perform addition / subtraction calculations.

Remember abbreviations and menu items.

Control and utilize slice, chop, and operate equipment.

Bend, handle, carry, lift, reach, wipe, climb and stoop.

Walk and stand for up to eight (8) hours.

Primary working position is standing and walking with occasional stooping, crouching and kneeling; frequent reaching, carrying, lifting, pushing, pulling, typing, grasping, talking, speaking clearly, hearing and seeing.

Moderate to loud noise level consistent with a restaurant environment. Outside environmental factors during the summer season.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.