Union Joints
Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!
Position Summary A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will oversee kitchen staff and procedures. This role includes kitchen staff oversight and training, ensuring food preparation conforms to guidelines, maintaining the highest quality of cleanliness, safety, and sanitation, and verifying that customers experience a quality dining experience while maintaining team cohesiveness.
Essential Duties and Responsibilities
Training new employees on kitchen procedures.
Collaborating with restaurant leadership to create shift schedule and assignments for kitchen staff.
Acquisition, orientation, training, supervision, and development of kitchen staff.
Monitoring all kitchen equipment and supplies.
Handling customer issues as they arise.
Adjusting station assignments and/or assisting kitchen and FOH staff as needed due to absence or increased volume.
Documenting inventory concerns and assisting with counts as assigned.
Motivating colleagues to maintain the Joint’s standards of excellence and ensuring adherence to recipes and policies.
Maintaining sanitation, health, and safety standards in work areas.
Assisting CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste.
Assisting CDC in menu planning as assigned, including ordering food and kitchen supplies.
Receiving and appropriately storing kitchen orders in a neat orderly manner, and checking deliveries for accuracy/quality.
Acting as a backup to Front of House Manager as needed.
Minimum Qualifications (knowledge, Skills, And Abilities)
2‑4 years restaurant experience preferred.
2‑4 years food preparation experience preferred.
1+ year management experience preferred.
Ability to handle stress under pressure.
Ability to lead and manage a team.
Basic math and calculation skills.
Work well with others.
Positive attitude.
Current certifications as required by state and local laws.
Understanding of food safety and sanitation rules.
Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to talk or hear, frequently required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally. The employee may be occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high.
NOTE: This job description does not state or imply that these are the only duties. Employees will be required to follow any other job-related instructions and perform other duties as requested. All duties are subject to modification to accommodate disabilities. To perform this job successfully, the incumbent must possess the skills, aptitudes, and abilities listed as minimum. The requirements listed are the minimum. This does not create an employment contract other than an at-will relationship.
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Position Summary A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will oversee kitchen staff and procedures. This role includes kitchen staff oversight and training, ensuring food preparation conforms to guidelines, maintaining the highest quality of cleanliness, safety, and sanitation, and verifying that customers experience a quality dining experience while maintaining team cohesiveness.
Essential Duties and Responsibilities
Training new employees on kitchen procedures.
Collaborating with restaurant leadership to create shift schedule and assignments for kitchen staff.
Acquisition, orientation, training, supervision, and development of kitchen staff.
Monitoring all kitchen equipment and supplies.
Handling customer issues as they arise.
Adjusting station assignments and/or assisting kitchen and FOH staff as needed due to absence or increased volume.
Documenting inventory concerns and assisting with counts as assigned.
Motivating colleagues to maintain the Joint’s standards of excellence and ensuring adherence to recipes and policies.
Maintaining sanitation, health, and safety standards in work areas.
Assisting CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste.
Assisting CDC in menu planning as assigned, including ordering food and kitchen supplies.
Receiving and appropriately storing kitchen orders in a neat orderly manner, and checking deliveries for accuracy/quality.
Acting as a backup to Front of House Manager as needed.
Minimum Qualifications (knowledge, Skills, And Abilities)
2‑4 years restaurant experience preferred.
2‑4 years food preparation experience preferred.
1+ year management experience preferred.
Ability to handle stress under pressure.
Ability to lead and manage a team.
Basic math and calculation skills.
Work well with others.
Positive attitude.
Current certifications as required by state and local laws.
Understanding of food safety and sanitation rules.
Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to talk or hear, frequently required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally. The employee may be occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high.
NOTE: This job description does not state or imply that these are the only duties. Employees will be required to follow any other job-related instructions and perform other duties as requested. All duties are subject to modification to accommodate disabilities. To perform this job successfully, the incumbent must possess the skills, aptitudes, and abilities listed as minimum. The requirements listed are the minimum. This does not create an employment contract other than an at-will relationship.
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