Sous Chef

Description

The Sous Chef is responsible for supporting the culinary team in execution of all food, safety, rotation, and storage of all food and kitchen items. This position will be a direct liaison between line staff to senior leadership. The Sous Chef directly manages the daily operations of the Chef de Partie and 2-5 chefs (depending on season). Supports the back of house senior leadership to ensure that all menu items are executed to the specifications defined by C Lazy U Ranch.

This position will exhibit integrity, honesty and knowledge that promotes the culture and values of C Lazy U. Ensures that all back-of-house staff feel welcome and are given professional, constructive guidance and treatment. The candidate must perform all aspects of the position with efficiency, respect, and sense of urgency.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Duties include assisting the back of house culinary team in providing direction and guidance for production of food to include implementation of systematic production methods, standardized recipes, portion control, menu development and purchasing requirements, in carrying out assigned responsibilities.

Follow directions from F&B Director, CDC, and Senior Sous Chef regarding daily duties and tasks.

Supervise and direct 3-6 team members to ensure kitchen standards are met and high performance is upheld; provide mentorship to train and upskill the kitchen staff

Maintain and enforce directives of recipes for all food production & products.

Fabricate both fish and meats (whole fish, shellfish, primal and sub primal cuts).

Count and accurately record inventory of all items in food storage areas.

Maintain proper rotation of inventory in assigned areas.

Maintain all HACCP regulations set forth by the state food and health department, and C Lazy U operating procedures.

Ensure a clean & sanitary workstation, as well as enforce state sanitation standards throughout the facility.

Understand completely all programs, procedures, standards, specifications, guidelines and training programs set forth by C Lazy U.

Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.

Understand the philosophy of management and owner. Display consistent attention to detail and follow through all restaurant policies.

Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.

Collaborate with team to create a culture and restaurant work environment based upon the company's culture.

Annual base salary range begins at $60,000 annually depending on experience. This is a full-time, exempt position with eligibility to participate in the C Lazy U annual bonus program (up to 10% of base pay). Benefits offered include comprehensive health insurance, PTO, Sick, 401k, and more.

Requirements

QUALIFICATIONS, SKILLS & WORK EXPERIENCE:

The successful candidate will have a deep knowledge of culinary arts, and problem-solving skills. They will be able to work well with others, with ambitions to grow as a chef.

5 years of progressive experience in full-service kitchen management and cooking in a fine dining restaurant.

1-2 years prior supervisory experience preferred.

A Culinary Arts degree is a plus.

Knowledge of all cooking and preparation methods for all proteins, vegetables, starches & other ingredients according to recipe, within prescribed time frame.

Must display exemplary image as set forth by C Lazy U standards

Must have proficient knife skills.

Must have open availability based on business needs.

Strong culinary and leadership foundation with a positive attitude and forward-thinking mindset.

Must have basic computer skills, prior to scheduling, and ordering experience.

Must exhibit strong communication skills throughout daily operations.

Follows instructions, takes constructive criticism with humility and strives for self-improvement and overall success of the C Lazy U culinary team.

Must be able to read, write, speak, and understand English.

PHYSICAL REQUIREMENTS:

Be able to reach, bend, stoop and frequently lift to 50 pounds.

Be able to work in a standing position for long periods of time (minimum of 10 hours / day).