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Sous Chef - Virginia Beach, United States - New Realm Brewing
Description
** Sous Chef**
**Job Category****:** Taproom Managers and Chefs **Requisition Number****:** SOUSC01122 Showing 1 location **Job Details**
**Description**
Our ideal candidate will be cooperative and collaborative, energetic and upbeat, self-motivated and disciplined. He/she will foster a positive climate for work relationships and will demonstrate business ethics and personal integrity. He/she will proactively ensure that others have the accountability, authority, and resources necessary to execute tasks and drive towards excellence. He/she will actively pursue professional development and will share his/her learning generously with his/her colleagues. Crucially, he/she will also assume operational responsibility for the kitchen in the absence of the Executive Chef.
**Duties and Responsibilities:**
Be timely and dependable.
Assist in managing all food-related and catering functions.
Supervise kitchen personnel, including hiring, performance management, career guidance, training and discipline.
Prepare monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
Support in ensuring that the kitchen provides nutritious, safe, appealing, and properly flavored food.
Assist in implementing quality standards in cooking methods, presentation techniques, portion control, and retention of nutrients.
Ensure a safe and sanitary work environment is maintained for all employees at all times.
Ensure the following opening duties are completed according to department standards:
+ Set up workstation with required *mise en place*, tools, equipment and supplies according to standards.
+ Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
+ Check production schedule and pars.
+ Establish priority items for the day.
+ Requisition the days supplies and ensure that they are received and stored correctly.
+ Transport supplies from the storeroom and stock in designated areas.
Ensure that all closing duties are completed according to department standards:
+ Return all food items to the proper storage areas.
+ Rotate all returned product.
+ Wrap, cover, label and date all items being put away.
+ Straighten up and organize all storage areas.
+ Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
+ Return all unused and clean utensils/equipment to the specified locations.
+ Turn off all equipment not needed for the next shift.
Assist in developing and managing the budget.
Assist in determining food, labor, and overhead costs. Monitor and implement food apportionment policy to control costs.
Assist in standardizing production recipes to ensure consistent quality.
Assist in creating and developing recipes. Assist in planning and pricing menu items.
Assist in reviewing sales and food cost daily. Resolve any discrepancies with Finance and Accounting.
Assist in minimizing waste and maintain controls to attain forecasted food and labor costs.
Assist in establishing the days priorities and assign production and prep task to staff to execute.
Communicate additions or changes to the assignments as they arise throughout the shift.
Monitor all *mise en place* to ensure it is completed to standards.
Requisition the days supplies and ensure that these are received and stored correctly. Ensure quality of products received from vendors.
Conduct frequent walkthrough of each kitchen area and direct personnel to correct any deficiencies. Ensure that quality and details are being maintained.
Complete work orders for maintenance and repairs.
Assist kitchen staff wherever required to ensure optimal service to guests.
Consistently meet all best practice standards set in employee handbook and during training.
**Education and Experience:**
Secondary-level education required.
3-5 years culinary experience at a 5-star hotel or restaurant, plus 1 year supervisory experience.
Approved/recognized food handling/sanitation certificate.
**Skills and Abilities:**
Ability to work under pressure, calmly but with a sense of urgency.
Ability to think clearly, analyze and resolve problems, and exercise good judgement.
Proficiency in written and verbal communication.
Ability to prioritize, organized, delegate, and follow-through on work assignments.
Ability to motivate and maintain a cohesive team, while ensuring open and honest communication with colleagues and management.
Ability to reach, bend, stoop, and lift up to 40 lbs.
Ability to stand for long periods of time, often exceeding 4 hours.
Ability to work in hot, noisy, close-quarters environment.
New Realm Brewing Co. provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, New Realm Brewing Co. complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities.
**Skills**
**Preferred**
**Directing Others** *Intermediate* **Customer Service** *Intermediate* **Dependable** *Intermediate* **Dedicated****:** Devoted to a task or purpose with loyalty or integrity **Ability to Make an Impact****:** Inspired to perform well by the ability to contribute to the success of a project or the organization **Education**
**Preferred**
High School or better.
**Experience**
**Required**
**1 year:** Supervisory experience
**3-5 years:** Restaurant culinary experience
