Sous Chef - Now Hiring

POSITION SUMMARY

Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef

SUCCESS FACTORS

Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success.

• Leadership: Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute.
• Human Relations: Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members.
• Organization and Planning: Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness.
• Communication and Social Skills: Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations.
• Integrity: Embodies Schwartz Brothers' high standard of professionalism.
• Judgement: Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker.
• Planning: Ability to conceive the outline of successful programs, i.e. budgets and action plans.
• Controlling and Awareness: Ability to measure performance and if necessary, take corrective action.
• Staffing: Ability to select and develop employees by example and through instruction. Actively conduct performance reviews.
• Financial Acumen: Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation.

• Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members
• Flexible schedule required. Able to work days, nights, weekends and long hours
• Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence
• Complies with all portion sizes, quality standards, department rules, policies and procedures
• Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling
• Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef.
• Monitors food production to guarantee that timing guidelines are met
• Supervises kitchen staff including training and counseling
• Develops kitchen staff members' skills; builds teamwork and morale
• Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling
• Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care
• Performing other duties as asked and directed.

NOTE: The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified.

MINIMUM QUALIFICATIONS & REQUIREMENTS

Knowledge, Skills, and Aptitudes:

• Strong knife handling skills
• Advanced food knowledge and a desire to learn more
• Basic math skills
• Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook
• Able to communicate clear directions
• Able to work in a team environment
• Able to speak, read and understand basic English
• Excellent communication and positive interpersonal skills required
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
• Strong organizational skills required.
• Ability to produce an excellent culinary and restaurant experience for patrons.
• Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures.
• Excellent time management, scheduling, managerial, and organizational skills.
• Manual dexterity; auditory and visual skills required.

Education and Experience:

• At least two years of experience as Kitchen Manager or Sous Chef
• Experience in a full-service restaurant or similar concept preferred
• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• High school diploma or equivalent preferred.
• ServSafe certification required
• Current Washington State Food Handler's card.

Physical Demands and Working Conditions:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

• Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions
• Ability to lift 50 lbs.
• Able to climb step stools and stairs
• Prolonged period of standing and preparing and cooking food.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold.
• Regularly required to talk or hear.
• Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.)
• The noise level in work environment is moderate to loud.
• Flexibility and/or reliability in work schedule are required to provide support when needed.
• Able to work nights, weekends, holidays, and long hours.
• Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

BENEFITS:
Discounted meals at Daniel s Broiler
10% bonus program
2 weeks vacation
Sick time is accrued at 1 hour for every 30 hours worked
A paid day off each year to use during your birthday month
Christmas is a closed holiday
401(k) with company match
Health, dental, vision insurance
Voluntary benefits such as LTD, commuting benefits
Length of service bonuses
Opportunity for grown and development- we promote from within!
Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance
Opportunities to give back through organized volunteer events with Food Lifeline

Salary Range: $70,000-$75,000, DOE

Compensation details: 70000-75000 Yearly Salary

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