You love food. This is your passion. You have worked very hard to get where you are and a new sous knows the real hard work is yet to come. It is time to become a leader, a sergeant and a teacher, a direct line to the CDC or EC for the line cooks. Not only are you directly responsible for being proficient at every station and facet in the kitchen, a sous needs to know what it takes to make everything run smoothly. A sous also needs to develop an understanding of what it takes from the EC to keep the wheels turning. Sous chef is one of the key positions in the kitchen.
Reports To: Executive Chef
Responsibilities/Duties: -Owning your service period and your crew.
-The ability to be multifaceted, have eyes all over the place.
-Know the strengths and weaknesses of line staff you are supervising, know what you can delegate to who, when to do it, have expectations of their finished product.
-Make yourself available to assist line staff with recipe techniques, station prep and to answer any questions they may have.
-Relay important information about the day service for line staff as they arrive, such as menu changes, station assignments and private events.
-Makes sure stewarding staff is following their opening, closing, and mid service side work. Coordinate with EC on supervision of stewarding department.
-Maintains clean and organized walk-ins & dry storage area.
-Responsible for daily and weekly product ordering in conjunction with EC.
-Is aware of food and labor costs and makes efforts to control these in their particular service periods.
-Is abreast of all menu changes, regardless of service period.
-Collaborates with EC on menu development and engineering.
-Some college education.
-Two or more years sous chef experience.
-Previous job in a kitchen line position.
-Solid computer knowledge in Microsoft office programs.
-Must be able to show enthusiasm for restaurant/property.
A good leader?
1.Anticipates the needs of everyone around them, the line staff, the GM and the EC.
2.Reads, researches the internet, and keeps up with blogs and food periodicals. Must have his/her finger on the pulse of what is going on in the food world and maintains industry relationships.
3.Aware of staff needs and morale. Has finger on the pulse of the restaurant dynamics.
4.Is tireless in their positive attitude.
5.Strives to continue to learn so that they may continue to teach.
6.Takes the team to visit Woodland Farm.
7.Is not afraid to get their hands dirty.
8.Remembers the names of steward's children.
Management Position: Yes Entry-Level Position: No Job Available: May 2012 Industry Categories: Restaurant/Hotel Position Categories: Manager
Lauded as one of Esquire magazine?s ?Best New Restaurants,? Proof on Main in downtown Louisville?s acclaimed 21c Museum Hotel is a favorite for locals and visitors alike. Chef Michael Paley delivers plates infused with local flavor. The bar is a local hot spot and features 50+ Kentucky Bourbons. Complimenting Paley?s culinary artistry, Proof features rotating curated contemporary art exhibitions. Please visit proofonmain.com to learn more.