Not Your Average Joe's

Sous Chef

US-MA-Waltham
ID
2017-1039
Category
Operations

Overview

Sous Chefs manage the day-to-day kitchen operations of the restaurant.  They develop, direct, and supervise hourly team members to attain sales and profit objectives while maintaining the highest standards of food quality, beverage, service, cleanliness, organization, and sanitation. 

Responsibilities

  • Resolves all Guest complaints “Plus One”, striving for a flawless recovery to build brand loyalty.
  • Handles all Guest allergies with the utmost care and caution and is ultimately responsible for ensuring our Guests receive “safe” meals.
  • Promotes our mission and guiding values; sets the standard for the restaurant through leadership by example.
  • Ensures a harassment-free environment for all Team Members and Managers.
  • Understands, complies with, and enforces:
    • All Company policies, procedures, and operating standards.
    • All federal/ state/local laws and ordinances.
  • Manages and makes adjustments to labor on a shift-to-shift basis while ensuring we do not impact the Guest experience.
  • Assists with the inventory, purchasing, receiving, and storage of Company specified products.
    • Manages variances within Company standards.
  • Demonstrates and coaches P&L awareness and accountability.
  • Clearly communicates to all Team Members and members of the Management team.
  • Completes Team Member schedules following Master Scheduling guidelines while eliminating overtime and reducing turnover.
  • Trains, coaches, and counsels Team Members and facilitates their development.
    • Evaluates Team Member performance regularly through one-on-ones and action planning prioritizing based on performance gaps.
  • Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.
  • Upholds restaurant safety, sanitation, and security standards at all times, including handling chemicals safely.
  • Ensures that all operations, recipe, specifications books, and training materials are current and maintained.
  • Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. 
  • Supervises the quality of food preparation and raw product specifications.
  • Responsible for managing new menu roll outs, products, and promotions.   
  • Exhibits a neat, clean and professional image at all times.
  • Lives our mission, guiding values, and people principles.
  • Exhibits:
    • Excellent leadership and motivational skills.
    • Excellent interpersonal/listening/communication skills
    • Excellent problem resolution/Guest recovery skills.
    • Attention to detail and analytical skills.
  • Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm.
  • Remains positive and calm under stressful conditions.

Qualifications

  • Minimum 2 years’ experience working as a Sous Chef or Kitchen Supervisor in a similar restaurant concept or experience as a successful line cook with Not Your Average Joe’s.
  • Experienced and proficient in the use of basic computer technology (i.e., POS systems, Microsoft Office programs, etc.).
  • Strong commitment to serving others.
  • Commitment to professional and personal self-development.
  • Must have sufficient mobility including, but not limited to bending, turning, twisting upper body, reaching.
  • Be able to transport and carry objects (such as cases of product and food plates) up to 50 pounds.
  • Be able to maintain a clean station area and pick up any debris off the floor in all areas of the restaurant.
  • Must be able to remain standing and move at a rapid pace for a full shift.
  • Must be able to complete the job functions in a variety of temperature ranges, including cold temperatures in the cooler/freezer and warm temperatures in the kitchen area.
  • Must meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages

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