Sous Chef

The Sous Chef serves as the example of what all cooks need to be. This position is responsible for working closely with the executive chef and management to maintain a consistent experience that is in line with the standards of Morning Glory. The Sous Chef provides support to the team by leading by example.

Responsibilities:

Culinary Leadership:

• Knowledge of all stations and willingness and ability to train new and current cooks on the line and food preparation.
• Attend restaurant leadership meetings when required, contributing to the leadership team in a meaningful way by assisting and providing ideas to better the operations of the restaurant.
• Collaborate with chefs to create and modify the restaurant's menu based on food cost, and seasonal availability by following the New Menu Checklist.

Operational Leadership:

• Complete shift notes to report on daily/nightly activity to the rest of the management team.
• Responsible for proper walk-in organization and maintenance.
• Responsible for ensuring proper shift closing such as checking out the cooks thoroughly.
• Oversee and maintain location inventory, ordering, and waste management.
• Executing weekly orders of all kitchen goods.
• Ensure proper stocking, rotating and storing product, inventory, and ordering based on company systems and restaurant needs as provided on the pars column.
• Input of invoice data into DCR.
• Knowledge and execution of systems for inspection and receiving orders and properly reviewing vendor invoices.
• Maintain clean and organized workstations that are cohesive with the Leila standards. Cleanliness checklists and scores, Figma updates.
• Promote and ensure that facility, employee, and food safety training and sanitization are consistently practiced by all team members ranging from clean uniforms and sanitizer buckets to clean equipment and cross contamination.
• Assist in the hiring and training process of new team members.
• Assist in employee reviews and disciplinary instances. Record or Discussions.
• Expedite service on a nightly basis and ensure that all food is going out in a timely manner and is up to the Leila standards.
• Daily prep list using pars to ensure no over or under prepping.
• Keeping all checklists up to date to ensure all tasks are being completed all the time.

People Leadership:

• Cultivate teamwork by setting the example and supporting the executive chef in all aspects.
• Provide support to ensure that all team members can take their lunch breaks.
• Set the team up for success by working with the rest of the management team to anticipate business needs. For example, If we know that it’s going to be busier than usual and there is a gap in the schedule, speak up and get ahead of the issue.
• Acting as BOH coordinator with FOH in the executive chef’s absence.
• Working with line cooks to create accurate prep and order lists. What do we need?

Leadership Behaviors:

• Act with integrity, honesty, and knowledge.
• Recognize or seek areas of improvement and offer positive solutions for change; publicly acknowledge a job well done.
• Champion a safe and harassment, discrimination, and retaliation-free workplace environment.
• Have a sense of ownership of the space and is accountable for personal performance.
• Operate within the location daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

Qualifications:

Full availability. The need for coverage or help may arise at any moment and as part of the leadership team, we must be able to come in at a moment's notice.

50 hours per week (may occasionally increase based on business needs)

ServSafe Certified

Job Type: Part-time

Pay: $24.00 per hour

Benefits:

• Health insurance
• Referral program

Application Question(s):

• When was the last time you set out to achieve a goal and failed? What happened and what was your take-away?
• When was the last time you thought about quitting your job? What happened and what was your take-away?
• What would the name of your autobiography be?

Work Location: In person