Sous Chef (Full-Time)

Position: Sous Chef

Reports to: Executive Chef

Job Summary:

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Chef de Cuisine to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Chef de Cuisine and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

In this position, the Sous Chef will be responsible for all kitchen operations, including food preparation and production; including oversight and direction of all line cooks and stewards. The Sou Chef will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. In communication with the Chef de Cuisine and Executive Chef, the Sous Chef will effectively execute the goals for the kitchen department and overall vision for the restaurant.

Responsibilities to include but not be limited to:

MEETINGS / COMMUNICATION

• Attend daily line up meeting with FOH and BOH team to discuss menu, guest information, service issues
• Attend F&B Meeting every Thursday with notes in to improve systems.

KITCHEN ORGANIZATION

• Maintain all refrigeration and dry storage organization and cleanliness to restaurant standard.
• Ensure all produce in reach ins have proper labeling and freshness.
• Conduct daily audit of fridges to ensure items are fresh and being used accordingly.
• Making it a top priority to notice problems in the matter and thinking creatively to find solutions

RECIPE DOCUMENTATION

• Ensure recipes pertaining to all menu items are documented in a standardized format and organized
• Recipes and yields must be documented within 1 week of dish implementation to menu.

HEALTH AND SANITATION

• Ensure nightly temperature logs are complete and ensure fridges are maintaining proper temperature
• Ensure proper sanitation and personal hygiene are maintained
• Ensure monthly check ins are being adhered to.

PURCHASING / FOOD COSTING

• Responsible for placing daily orders and inputting them into drive and posting on cork board in kitchen.
• Including but not limited to
• Protein
• Specialty Items (caviar, truffles, Asian products)
• Oversee daily coding of invoices and that umbers are being put into declining budget.
• All menu items must be costed either before or within 1 week of implementation onto menu.

INVENTORY

• In addition to the team the individual will play a part in keeping the inventory low throughout the month.
• Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly.
• Conduct monthly inventory on the 31st of each month and submit all information to accounting and company controller within two days.

DAILY CLOSING TASKS

• Working with team to ensure that daily inventory logs are filled out and posted.
• Closing log is completed and items are inspected thoroughly.
• Oversee daily/weekly deep cleaning schedule.
• Ensure building is left clean and orderly on a nightly basis.
• Ensure all trash, compost, and recycling is brought out nightly.

The Lake House believes in equal opportunity for all and is committed to ensuring all individuals have an opportunity to apply for those positions that they are interested in and qualify for without regard to race, religion, ethnicity, national origin, citizenship, gender, gender identity, sexual orientation, age, veteran status, disability, genetic information, or any other protected characteristic.