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    Sous Chef - Houston, United States - MaKiin Concepts

    MaKiin Concepts
    MaKiin Concepts Houston, United States

    4 weeks ago

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    Description

    Job Description

    Job DescriptionJob Description
    The sous chef will act as intermediary between the Executive Chef and line staff, strong leadership and communication abilities are critical.

    Reports to: Executive Chef

    Planning and directing food preparation
    • Responsible for managing kitchen staff to ensure food is prepared properly.
    • Must monitor and ensure compliance with recipe specifications.
    • Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
    • Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in first out principle).
    • Oversee day-to-day meat station production and operations in the kitchen which includes the planning and directing of all food preparation.
    • Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan.
    • Ensure that the kitchen stations are properly organized, staffed and directed.
    • Comply with and enforce sanitation regulations and safety standards.
    Managing kitchen staff
    • Must ensure that all kitchen staff in his area are performing at the level required.
    • All kitchen staff HAVE to wear proper uniform, and show up to work in a crisp fresh look.
    • Demonstrates hands on approach to all kitchen stations by tasting products produced in the station to insure quality, presentation and consistency standards meet company standards.
    • Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed.
    • With a hands on approach assign tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.
    • Responsible for complete set up, cleanliness and organization of all kitchen areas.
    • Must act as a manager, team leader and motivator for the kitchen staff working closely with and maintaining good relation with all culinary team members and other departments.
    • Must assist with documenting and enforcing food safety procedures and workplace safety procedures.
    • In case of an employee failed to comply with rules of conduct listed on Le colonial employee handbook, Sous Chef is required to follow up with the employee and issue a documentation to record the incident.
    • Sous chef should be aware of the companies rules of conduct listed on employees handbook
    • Sous chef Must be able to assign cleaning schedules to kitchen porters and follow up till completion
    Training
    • Responsible for training new employees and following up with them daily to ensure they are trained properly on each station.
    • Work with office manager to provide all necessary tools, documents, menus, training materials for new hires.
    • Maintain a positive and professional approach with coworkers and customers.
    • Guide, motivate and develop employees. Reach out to Executive Chef, VP of Operations when dealing with a challenging employee.
    Expediting
    • Required to expedite food from the line stations and responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
    • Make sure all food goes out at the right time.
    Quality Control
    • Responsible for ensuring that food that leaves the kitchen station is of the highest quality and will make diners happy.
    • Ensure that portions are correct and the food is plated in an attractive manner according to our presentation guidelines.
    • Work with Receiver and Conduct quality checks of goods received, if product is not up to standards remake.
    • Responsible for the organization of cooler/ freezer and product rotation. The walk-in cooler must be checked daily. Follow up with Butcher and prep team to make sure all product is stored properly according to HACCP guidelines.
    Financial
    • Conduct food inventory every Month efficiently.
    • Monitor product quality and report any product issues to Executive Chef.
    • Responsible for controlling and eliminating the waste of product.
    • Perform other related duties as assigned or requested by Executive Chef
    • Required to schedule accordingly, and monitor the labor cost
    • Weekly schedules to be submitted in system by Wednesday every week for approval.
    • Check employees attendance daily, and record/ report any tardiness to Executive chef
    Qualifications:
    • Minimum 2 years kitchen management in high volume restaurant
    • Must have a Servesafe manager certificate
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