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    Operations - Sous Chef - Seattle, WA, United States - Schwartz Brothers Restaurants

    Schwartz Brothers Restaurants
    Schwartz Brothers Restaurants Seattle, WA, United States

    1 week ago

    Default job background
    Full time
    Description
    :
    POSITION SUMMARY Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef


    SUCCESS FACTORS
    Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success.

    Leadership:

    Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute.


    Human Relations:
    Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members.

    Organization and
    Planning:
    Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness.

    Communication and Social Skills:
    Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations.

    Integrity:
    Embodies Schwartz Brothers' high standard of professionalism.

    Judgement:
    Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker.

    Planning:
    Ability to conceive the outline of successful programs, i.e. budgets and action plans.

    Controlling and Awareness:
    Ability to measure performance and if necessary, take corrective action.

    Staffing:
    Ability to select and develop employees by example and through instruction. Actively conduct performance reviews.

    Financial Acumen:
    Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget.


    ESSENTIAL DUTIES AND RESPONSIBILITIES
    The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation.
    Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members
    Flexible schedule required. Able to work days, nights, weekends and long hours
    Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence
    Complies with all portion sizes, quality standards, department rules, policies and procedures
    Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling
    Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef.
    Monitors food production to guarantee that timing guidelines are met
    Supervises kitchen staff including training and counseling
    Develops kitchen staff members' skills; builds teamwork and morale
    Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling
    Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care
    Performing other duties as asked and directed.


    NOTE:

    The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification.

    They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified.


    Requirements:
    MINIMUM QUALIFICATIONS & REQUIREMENTS

    Knowledge, Skills, and Aptitudes:
    Strong knife handling skills
    Advanced food knowledge and a desire to learn more
    Basic math skills
    Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook
    Able to communicate clear directions
    Able to work in a team environment
    Able to speak, read and understand basic English
    Excellent communication and positive interpersonal skills required
    Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
    Strong organizational skills required.
    Ability to produce an excellent culinary and restaurant experience for patrons.
    Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures.
    Excellent time management, scheduling, managerial, and organizational skills.
    Manual dexterity; auditory and visual skills required.


    Education and Experience:
    At least two years of experience as Kitchen Manager or Sous Chef
    Experience in a full-service restaurant or similar concept preferred

    Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.

    High school diploma or equivalent preferred.
    ServSafe certification required
    Current Washington State Food Handler's card.

    Physical Demands and Working Conditions:

    The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position.

    Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
    Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions
    Ability to lift 50 lbs.
    Able to climb step stools and stairs
    Prolonged period of standing and preparing and cooking food.
    Prolonged periods sitting at a desk and working on a computer.
    Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold.
    Regularly required to talk or hear.
    Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.)
    The noise level in work environment is moderate to loud.
    Flexibility and/or reliability in work schedule are required to provide support when needed.
    Able to work nights, weekends, holidays, and long hours.

    Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.


    BENEFITS:
    Discounted meals at Daniel s Broiler
    10% bonus program
    2 weeks vacation
    Sick time is accrued at 1 hour for every 30 hours worked
    A paid day off each year to use during your birthday month
    Christmas is a closed holiday
    401(k) with company match
    Health, dental, vision insurance
    Voluntary benefits such as LTD, commuting benefits
    Length of service bonuses
    Opportunity for grown and development- we promote from within
    Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance
    Opportunities to give back through organized volunteer events with Food Lifeline


    Salary Range:
    $70,000-$75,000, DOE


    Compensation details:
    Yearly Salary
    PIeea8acbdca
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