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    Sous Chef- - Miami, United States - Pink Taco

    Pink Taco
    Pink Taco Miami, United States

    3 weeks ago

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    Description

    ** Sous Chef-Pink Taco**

    **Job Category****:** Culinary Management **Requisition Number****:** SOUSC02079 Showing 1 location **Job Details**

    **Description**

    **PURPOSE**

    The Sous Chef is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.

    **DUTIES & RESPONSIBILITIES**

    Perform daily line check and safety walk throughs

    Responsible for food budget and cost control of food and labor

    Investigate and review all sub-standard food with BOH team

    Review the suppliers and its goods price every month

    Monitor food waste and find solutions to minimize food waste

    Work with Corporate Chef on menu development and engineering

    Keep the kitchen running smoothly and adequately stocked with all necessary goods

    Create an environment of trust and mutual respect

    Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations

    Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service

    Manage staffing levels and controllable costs ensuring they are in line with budget

    Complete nightly logs and manager reports

    Monitor and enforce inventory controls

    Ensure accurate and thorough information regarding menu items and food allergen information is up to date

    Recognize and cultivate regular guests and repeat business

    Respond to guest concerns/complaints and correct errors or resolve complaints

    Comply with all safety and health department procedures and all state and federal liquor laws

    Maintain company safety and sanitation standards

    Ensure complete and proper check out procedures

    Assists and/ or completes additional tasks as assigned

    **QUALIFICATIONS & SKILLS**

    High School Diploma or equivalent required

    Bachelors Degree in Culinary Arts preferred

    Proof of eligibility to work in the United States

    Valid Drivers License

    21+ years of age

    Possession of or the ability to possess all state required work cards

    Minimum of three (3) to five (5) years of related experience

    Proficient in Windows MS Office, Open Table, Outlook

    Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls

    Knowledge of state and local laws as it applies to labor and health code regulations

    Experience with POS systems and back office reporting systems

    Proper lifting techniques

    Guest relations

    Sanitation and safety

    Safe alcohol service

    Full service restaurant operations

    Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

    **WORKING CONDITIONS**

    *The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.*

    Small to medium office or shared work space

    Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors

    Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume

    Fast paced, high volume, full service restaurant

    Work varied shifts to include days, nights, weekends and holidays

    **PHYSICAL REQUIREMENTS**

    *The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.*

    Ability to walk long periods of time

    Ability to stand for long periods of time

    Ability to use hands to handle, control, or feel objects, tools, or controls.

    Ability to repeat the same movements for long periods of time

    Ability to understand the speech of another person

    Ability to speak clearly so listeners can understand

    Ability to push and lift up to 50 lbs

    Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

    **DISCLIAMER**

    *This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.*

    **Qualifications**

    **Skills**

    **Behaviors**

    **:**

    **Motivations**

    **:**

    **Education**

    **Experience**

    **Licenses & Certifications**

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