Heirloom Hospitality
Overview
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Sous Chef
role at
Heirloom Hospitality . This position is responsible for the execution of high quality food production in accordance with kitchen standards set forth by our Culinary Team. The Sous Chef oversees kitchen staff in the preparation of food while meeting required safety, hygiene and quality standards. You will be working closely with store culinary leadership by providing leadership and support to all staff in the kitchen when needed. You will ensure we always serve the freshest, most desirable products to our guests.
Job Functions & Responsibilities
Living, breathing and exuding the Heirloom Values as defined in our Handbook.
Accountable for guest satisfaction by ensuring food standards are met.
Address guest concerns in a timely and efficient manner and implement solutions.
Uphold appropriate departmental standards of quality/timing.
Oversee scheduling of hourly employees.
Assist in managing all Culinary Team Schedules.
Help to oversee vendor accounts.
Weekly invoicing and costing in our house accounting software.
Maintaining acceptable profit margin as outlined by store culinary leadership.
Determine recipes and ingredients used are following build & par standards.
Train Department staff in the relevant aspects of kitchen procedures.
Monitor sanitation procedures throughout kitchen.
Monitor safety of the kitchen and its operations.
Complete line checks.
Maintains cleanliness and organization in all work areas.
Uphold and ensure compliance with all company and departmental policies and procedures.
Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
Attends all scheduled employee meetings and bring suggestions for improvement.
Willing and timely execution of other duties as delegated by leadership.
Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
Lead and manage the quality/quantity of the kitchen, as well as coordinating the production of food (prep, pars, special menus) as it relates to event and restaurant functions.
Help to maintain payroll costs and productivity within budgeted guidelines.
Assist in the recruitment and training of all new kitchen staff.
Balance operational and administrative needs.
Follow company policies, procedures and service standards.
Follow all safety and sanitation policies when handling food and beverage.
Uphold HACCP standards in the Kitchen with the assistance of the Culinary Team.
Other duties as assigned.
Requirements
Relevant culinary qualification and experience managing kitchen operations
Ability to develop recipes, implement standard practices to adhere to department wide consistency
Servsafe Manager Certification
Excellent communication skills, both written and verbal
Consistently aspires to fulfill our ‘key’ Company values
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment
Employment type: Full-time
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Sous Chef
role at
Heirloom Hospitality . This position is responsible for the execution of high quality food production in accordance with kitchen standards set forth by our Culinary Team. The Sous Chef oversees kitchen staff in the preparation of food while meeting required safety, hygiene and quality standards. You will be working closely with store culinary leadership by providing leadership and support to all staff in the kitchen when needed. You will ensure we always serve the freshest, most desirable products to our guests.
Job Functions & Responsibilities
Living, breathing and exuding the Heirloom Values as defined in our Handbook.
Accountable for guest satisfaction by ensuring food standards are met.
Address guest concerns in a timely and efficient manner and implement solutions.
Uphold appropriate departmental standards of quality/timing.
Oversee scheduling of hourly employees.
Assist in managing all Culinary Team Schedules.
Help to oversee vendor accounts.
Weekly invoicing and costing in our house accounting software.
Maintaining acceptable profit margin as outlined by store culinary leadership.
Determine recipes and ingredients used are following build & par standards.
Train Department staff in the relevant aspects of kitchen procedures.
Monitor sanitation procedures throughout kitchen.
Monitor safety of the kitchen and its operations.
Complete line checks.
Maintains cleanliness and organization in all work areas.
Uphold and ensure compliance with all company and departmental policies and procedures.
Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
Attends all scheduled employee meetings and bring suggestions for improvement.
Willing and timely execution of other duties as delegated by leadership.
Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
Lead and manage the quality/quantity of the kitchen, as well as coordinating the production of food (prep, pars, special menus) as it relates to event and restaurant functions.
Help to maintain payroll costs and productivity within budgeted guidelines.
Assist in the recruitment and training of all new kitchen staff.
Balance operational and administrative needs.
Follow company policies, procedures and service standards.
Follow all safety and sanitation policies when handling food and beverage.
Uphold HACCP standards in the Kitchen with the assistance of the Culinary Team.
Other duties as assigned.
Requirements
Relevant culinary qualification and experience managing kitchen operations
Ability to develop recipes, implement standard practices to adhere to department wide consistency
Servsafe Manager Certification
Excellent communication skills, both written and verbal
Consistently aspires to fulfill our ‘key’ Company values
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment
Employment type: Full-time
#J-18808-Ljbffr