Sous Chef

Company: Harborside Restaurant and Grand Ballroom
Location: Newport Beach
Posted on: September 16, 2023

Job Description:

SUBJECT: JOB DESCRIPTION

POSITION/TITLE: SOUS CHEF

REPORTS TO; CHEF or GENERAL MANAGER

PRIMARY RESPONSIBILITIES:

The Sous Chef has specific responsibilities to operate

kitchen and assist the Chef in every fashion as to maintain a safe, clean, and

profitable area of the restaurant. You are to follow the Company guidelines and

procedures to maintain proper specs, ordering, inventory, and training of the

cook crew. You and the Chef work together to operate the kitchen based you your

joint efforts and guidelines set by the General or Regional Manager.

SPECIFIC RESPONSIBILITIES:

1.

To always maintain the highest level of quality,

freshness of all products being purchased, made, and then stored correctly.

2.

To train the kitchen staff to know and follow all State

and Federal requirement of food storage, preparation, temperatures, cleanliness,

and sanitation to be approved by those agencies anytime.

3.

To maintain the Company expectations of acceptable food

cost thru reduction of bad product, rotation, storage, competitive buying

procedures, correct pars, physical inspection of every order arriving.

4.

To minimize waste by daily checking of all food items

and preparing proper prep lists every single day

5.

To be involved in the weekly manager meetings to be

informed of the front of the house issues, or mentions of food or kitchen related

areas and react to them along with the Chef

6.

To assist in preparing weekly adjusted cook/dish/prep

schedules to be posted a minimum of 4 days prior to being effective and for the

budget totals to be within budget of the expected sales each week but approved

by GM prior to posting.

7.

To assist in maintaining or beat a Food Cost percentage

that has been approved by the Company thru proper procedures and using all

Company approved specs, products, and vendors.

8.

To assist in preparing an accurately priced food

inventory before physically taking inventory along with at least a lead cook or

other manager, but always two manager type person, and then to double check the

totals onto the spread sheet before being sent to Corporate for further review.

9.

To maintain a "Cook Training Program" to help insure

that every Cook understands his job duties and responsibilities clearly (in

Spanish if necessary) while executing food production based on Company Manuals.

10.

To enforce all Company Procedures & Corporate

Policies.

11.

To create and research new and exciting food items or

try them as specials that will compliment the Restaurant's concepts while

maintaining its competitiveness in the local market.

12.

To work directly with the Chef and General Manager to

insure that menus are cost-effective, and to determine problem areas or high

plate costs

13.

To assist in controlling all Controllable expenses

directly related to the kitchen operation such as supplies, replacements,

utilities, linen, worker's comp insurance, etc.

14.

To educate and insure Server knowledge of all food

products and/or "specials".

15.

To maintain proper security procedures or measures for

most high cost food products to help eliminate theft.

16.

To assist in writing and presenting cook evaluations at

least every year, but preferred twice a year, and are signed by the GM

especially if a raise is included.

17.

To maintain all Cook and Kitchen Manuals by keeping

them accurate and complete.

18.

To maintain all Kitchen equipment in operable, clean

and safe condition.

19.

To maintain a reasonable level of customer contact and

awareness by periodically being on the floor.

20.

To assist in conducting a cook's meeting once per

quarter.

21.

To run the kitchen entirely when the Chef is on

vacation, sick or just unable to be there.

22.

You must achieve and maintain a Serve Safe Certificate

for Manager food safety

PHYSICAL REQUIREMENTS:

You must be able to lift up and over a minimum of 40 pounds

of weight

You must be able to stand on your feet for extended periods

of time, at least 4 hours.

You need to be able to bend over, stoop and squat to reach

and grab items.

You must be able to work on a computer and understand the

basic requirements to do orders/inventory

Keywords: Harborside Restaurant and Grand Ballroom, Newport Beach , Sous Chef, Hospitality & Tourism , Newport Beach, California