Folktable Restaurant- Sous Chef

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Sonoma’s Best Hospitality Group is a growing team of passionate dreamers, doers, and artisans across our hospitality businesses. If you have the passion for inspiring people and delivering exceptional customer service while working in a fast-paced multi-tasking friendly environment and you have organizational, motivational, and leadership skills, then WE NEED YOU to join our team as: A Sous Chefat Folktable Restaurant in Sonoma.  

JOB DUTIES & RESPONSIBILITIES: 

Promote, work, and act in a manner consistent with the mission of the SBHG and Folktable Restaurant. 

Responsible for all subordinate kitchen staff. 

To deputize in the Executive Chef’s absence. 

Assist in selecting, training, supervising, developing, disciplining, and counselling staff in the kitchen. 

Possess the ability to absorb new culinary skills and teach other kitchen staff.   

Assist in maintaining all inventory; estimate food consumption and purchase or requisition food and non-food items necessary for kitchen operation. 

Assist in scheduling kitchen staff according to business levels. 

Lead other kitchen staff while executing events while upholding all company standards. 

Lead and oversee all food preparation. 

Maintain effective and respectful communication skills with all personnel and clients. 

Oversee and maintain exceptional cleanliness in accordance to and exceeding regulatory standards. 

Perform other duties as assigned. 

Language Skills 

Ability to read, analyze, and interpret general business professional publications, technical procedures, manuals. Ability to write reports, business, correspondence, and standard of performance manuals. Ability to effectively present information and respond to questions from groups of manager, suppliers, member, and employees.  

Education and/or Experience  

Five years culinary experience.  

Leadership experience required. 

Knowledge of purchasing, ordering, receiving, food costing and inventory procedures. 

Possess and maintain California and Sonoma County food service certification and requirements. 

Computer Skills  

Working knowledge of various computer software, including but not limited to Word, Excel, and email.  

Physical Demands 

While performing the duties of Sous Chef, the employee is regularly required to talk or hear. The employee is required to stand, walk, sit; use of hands, reach with hands and arms; stop, kneel, or crouch. The employee must be able to lift and move 50 lbs. Must have adequate sight including close and distance vision. Work a 40+ hour work week.