Job Description
Job Description
Summary of Position:
This is the next step in growth and development for an exemplary Cook. The Hourly Culinary Leader completely satisfies all of the qualifications and expectations of a Cook IV in addition to several other skills. The Hourly Sous Chef is the “field general” in the kitchen, ensuring proper procedures and standards are maintained throughout the kitchen while also performing cooking and production duties. In addition to their production responsibilities on any given shift, they will also coach, verify quality and standards, and manage labor and production. They cover multiple stations when needed, can expo from the either side of the line, and are able to execute all manner of production using proper procedures and with the constant goal of meeting or exceeding standards. They execute complex recipe prep and prepare a wide array of menu items in accordance with our recipe, quality, and timing standards. They are focused on health, safety, cleanliness, and sanitation throughout the kitchen at all times, maintaining a pristinely clean and safe work environment. A guest-first mentality is essential.
Duties & Responsibilities:
- Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Has mastered all kitchen stations as well as the ability to cover multiple stations at once during periods of lower volume and responsible for validating production is completed according to prep calls.
- Manage in-shift adjustments to culinary labor in order to run the most productive, efficient shifts without negatively impacting execution.
- Assume 100% responsibility for the quality of products produced throughout the kitchen while working.
- Lead production of culinary dishes for daily pre-shift meetings, ensuring that cooks produce the items according to line build and as a learning exercise.
- Responsible for helping to maintain culinary-related NPS and guest sentiment metrics that meet or exceed budget.
- Know and direct compliance consistency with regard to our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
- Ensure correct stock levels and back-up prep for all line stations to assure a smooth service period.
- Ensure a clean and sanitary kitchen including tables, shelves, burners, fryers, charbroilers and griddles, woks, sauté tops, floors, walls, and refrigeration equipment.
- Direct proper set-up, maintenance, restocking, cleanliness, and organization of the kitchen at all times while working.
- Ensure proper plate presentation and garnish set-ups for all dishes.
- Coach and correct cooks as necessary to improve and maintain proper performance.
- Can both open and close the kitchen.
- Ensure that every dish and recipe executed in the kitchen while they are working is prepared to the highest standards, ensuring strict and exact recipe adherence.
- Direct and practice proper and safe food handling, storage, receiving, and rotation.
- Attend all scheduled team member meetings and bring suggestions for improvement.
- Place and receive orders as directed.
- Validate line readiness for all stations.
- Conduct taste and sensory and correct all items not within the standard.
- Ensure proper culinary uniform standards are followed.
- Works directly with restaurant management to successfully satisfy guest allergy issues.
- Responsible for the successful execution of all training shifts taking place while in the kitchen.
- Leave informative daily logs.
- Can read a production sheet and understands on-hands and pars and can scale a recipe.
- Other duties may be assigned.
Qualifications:
- Must be able to speak, read and understand English.
- Must be at least 18 years of age.
- Must have experience and knowledge of kitchen equipment, including but not limited to: knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and any other equipment found within the restaurant.
- Must be able to communicate clearly with managers, kitchen, and dining room personnel.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time.