RESTAURANT MANAGER EMPLOYMENT AGREEMENT
Sous Chef: The Sous Chef of Mamou (“the Restaurant”) is responsible for setting the tone of the kitchen. You must be enthusiastic, upbeat, and professional. You are compelled to take ownership of the kitchen, in a professional and respectful way as directed by the Executive Chef.
- 2 paid weeks off when restaurant is closed or at an agreed upon date with at least 2 months’ notice. This should not interfere, within reason, with the day-to-day workings of the restaurant ie, during holidays, previously scheduled time off, etc..
- Health Care
- 50% off dining when you are present with no more than four guests (i.e., regular menu items, wines by the glass, cocktails, etc.), not including bottles of wine or alcohol set at higher than $20 per portion.
- Sous Chef will have unlimited access to We Help Nola a mental health service (The details will be presented by the service during training, but I can go into detail if you would like)
Duties of the Sous Chef Sous Chef’s Prep shift begins at 10am and ends once the list is done or completed to a satisfactory point subject to Exec Chef, usually around 5/6pm (Depending on events this may be longer). The night shift begins at 12 noon and ends at the completion of closing duties. Ideally, somewhere close to midnight. The PM shift will include two nights of working stations (Fish and Roast) This schedule is for a 5-day week and should not exceed 55 hours on average, subject to demand of special circumstances. Subject to the provisions of this Agreement, Sous Chef shall have limited to moderate decision-making authority in the day-to-day operation, management, and supervision of the kitchen, subject to the final approval of the Executive Chef, Owner, General Manager, and Chef De Cuisine. Sous Chef’s authority and obligations shall include:
- Hiring (Subject to Exec Chef/ CDC), training, supervision, and termination of kitchen personnel (Subject to Exec Chef/ CDC).
- Key Holding Employee, Sous Chef should show caution and good judgement with possession of the key to MaMou. Sous Chef’s access to the building should be limited to scheduled days unless otherwise stated subject to permission of the Exec Chef.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforce best practices for safety and sanitation in the kitchen.
- Be able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Writing checks for purpose of paying purveyors on a COD basis.
- Guides and trains the kitchen staff daily to ensure high motivation and economical working environment.
- Consults daily with Executive Chef and/or Chef De Cuisine on the daily requirements, functions, and about any last-minute events.
- Sourcing produce from local farms.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Helping write the weekly schedule. The schedule should be posted for two weeks at a time. I want to work towards having the CDP work 4 10-hour days with a third day off that rotates through the week.
- Works stations for CDP days off, morning prep, and floating between stations on busy nights.
- Ensures the kitchen is broken down in a professional finished manner. This includes properly cleaned stations, containers changed, items consolidated, proper labeling, well written legible station prep lists, proper protein counts, station orders for next day’s prep, execution of daily-weekly-monthly cleaning schedules, organization of the walk-in, icing seafood and all sous-vide items, etc. etc.
- Eventually working with the CDPs to create specials and vegetable sides within the vision of MaMou: Elevated Modern European and Creole/Cajun faire through the lens of Nouvelle Cuisine.
- Eventually working with the Executive Chef to create new menu items.
- Anything created for the use of the Restaurant should be considered part of the intellectual property of the Restaurant
- Helps in ensuring that Family Meal is organized and served at 4pm daily. Ideally, family meal is made from what we have on hand, but ordering food specifically for Family Meal is acceptable (i.e., red beans, ramen, etc. etc.) Generally, Family Meal should always consist of a modest protein, vegetable, and a simple vegetarian leaning salad.
Limitation on Manager’s Authority. In addition to any other limitations on Sous Chef’s authority set forth in this Agreement, the Sous Chef shall not, without Owners’ written approval take any of the following actions with respect to the Restaurant:
- Enter into any contract or other agreement which could require payment, reoccurring or otherwise or so modify or amend any such contract or agreement already in place.
- Access to the Bank account.
- Enter into any lease, license, concession or other occupancy agreement.
- Enter into any arrangement for the employment of any professional firm.
- Extend any credit to any single customer or group of related customers
- Sell, transfer or otherwise dispose of all or any portion of the property of the Restaurant, except for the sale of inventory as approved in writing by Owner
- Provide complimentary services to any patrons without the approval of the Executive Chef, Owner, or General Manager.
- Hiring, training, compensation, supervision, and termination of front of house personnel (if there is an issue with a FOH employee, it should be discussed with the Executive Chef, Owner, General Manager, or Assistant General Manager)
- Use or representation of the restaurant brand at outside events without the approval of the Executive Chef, Owner, or General Manager.
Interim Duties: As this contract takes effect, MaMou will still be operating on a 4-day service week; with the intent of moving towards 5 days. The Sous Chef will take on the role of “Protein Chef” and will help the Executive Chef in defining the roles and responsibilities of that station. Once MaMou moves to a 5th day, the Sous Chef will take on the role defined in the 4th line of ‘Service Duties’. Further definition of this role is laid out in the Duties of Tournant. The position of “Protein Chef” may come into effect if the position is open for any reasonable reason ie. Staffing Issues, Reduction in Labor, Reduction in Days open, etc.
Opening Duties:
- Be presentable and in full uniform at the start of the shift. (Non-slip shoes, “whites and checks”, White Under shirt, black socks, note pad, pen, marker)
- Shift begins with a quick meeting to go over the days tasks and divvy up prep responsibilities.
- You should be ready to speak to the kitchen staff at 1:45 at the daily meeting. This should include any notes for service, special prep projects, coordinating FM, comments from the night before etc.
- The kitchen should break from prep at 4:30 to clean. This includes a scrubbed station and swept and mopped floors. While this is going on, you should be checking to see if anyone is behind on their station and if so, coordinating to the kitchen to help. At this time, you should do a station walk-through. Inspect and taste all items.
- Ensure that all stations are gearing down from prep by 4:50 and stations and 2nd pass are organized and ready for service at 5pm
Service:
- Ensure the kitchen maintains a professional and clean working environment throughout service. This includes maintaining reasonable volumes, as it is an open kitchen. Talking down to, belittling anyone, or excessive cursing will not be tolerated by any members of staff. Inappropriate conversation should be kept to a minimum.
- Help coordinate with the CDP items on fire, on deck, and items ordered in.
- Maintain warm plates.
- Exhibit a sense of urgency.
- Help CDP plate items.
- Ensure that that as the night winds down, everyone is working towards breaking down.
Closing:
- The Sous Chef should encourage all stations to break down as quickly and efficiently as possible. Ideally, it shouldn’t take longer than 30 minutes for stations to be finished breaking down.
- Make sure CDP are cross-referencing their prep lists with what is on hand in the walk-in. For instance, if they must make cauliflower puree for the weekend; they should make sure there is enough of all recipe items involved to make enough for the weekend or write what will be needed on the dry erase board on the walk-in.
- Organize the walk-in and begin the order
- Assist the Executive Chef and/or CDC in whatever else needs to be done.
- Check all stations prior to letting employees clock out.
- Go over prep lists with all stations. If their list is light for the next day, they may be able to come in an hour later or spend an hour doing other prep projects.