General Scope: Supervise and manage all kitchen staff with an emphasis on achieving operational pars while maintaining set standards. Working alongside Executive Chef and Chef de Cuisine to execute Manuela vision. Ensure staff are appropriately trained and have all the tools and equipment needed to effectively execute their job function. Proactively ensuring staff under Sous Chef’s supervision are monitored and guided to effectively produce consistently good food in a clean and safe work environment.
Manuela's Sous Chef is a core member of the back or house management team. The Sous Chef works closely with the line staff and prep staff to ensure the Chefs' and restaurant's vision is produced to spec standards. Communication with the chef's and the line is a core function of the position. The Sous chef will be involved in executing and conceiving research & development for new dishes as well as continuous involvement with existing dishes evolution for the sake of betterment. It is important the Sous chef can rally the team while still able to professionally maintain a business focused perspective to correctively discipline employees as needed. While collaboration is a key component of the role, changes and creative direction need to be communicated and agreed by one or the supervising managers.
As managers we are working proactively to continuously improve our product and craft; working to combine the collective talents of our team to create our best and continue to improve upon it.
Responsible for meeting all standards on:
- Daily prep and organization
- Cleanliness of the kitchen
- Line cook and prep execution
- Effective time management throughout the pastry department
Required job functions:
- Effective and continuous communication with chefs and staff
- Effective communication and participation on ordering needs
- Executive research & development of planned projects
- Assist or cook on the line when needed
- Ensure the upcoming shifts are operationally spec'd prior to checking out
- Deep understanding of all Items on the menu with the ability to safely identify and modify allergy restrictions
- Deep understanding of all menu methods and recipes for both front of house and back of house training
- Event production, execution and prep
- Effectively monitorting product received from purveyors meets Manuela standards
- Ensuring staff are appropriately trained and executing to specification
- Understanding of food costing
- Ensuring checklists are being effectively completed by staff
- Attending all mandatory meetings
- Leading by example by demonstrating good technique, exemplary behavior, knowledge, and positive attitude
- Professional and courteous workplace conduct and etiquette
- Holding all staff accountable and consistent production and efficiencies
- Monitoring sand holding staff accountable for appropriate In/out times as well as scheduled unpaid breaks
- Communicating staff deficiencies with management and executing appropriate disciplinary actions
Requirements:
- Must be able to stand for extended periods of time
- Must be able to lift 30 lbs
- Must be able to perform repetitive bending, stopping, twisting, and lifting of products and supplies