Company: Harborside Restaurant and Grand Ballroom
Location: Newport Beach
Posted on: September 16, 2023
SUBJECT: JOB DESCRIPTION
POSITION/TITLE: SOUS CHEF
REPORTS TO; CHEF or GENERAL MANAGER
The Sous Chef has specific responsibilities to operate
kitchen and assist the Chef in every fashion as to maintain a safe,
profitable area of the restaurant. You are to follow the Company
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
To always maintain the highest level of quality,
freshness of all products being purchased, made, and then stored
To train the kitchen staff to know and follow all State
and Federal requirement of food storage, preparation, temperatures,
and sanitation to be approved by those agencies anytime.
To maintain the Company expectations of acceptable food
cost thru reduction of bad product, rotation, storage, competitive
procedures, correct pars, physical inspection of every order
To minimize waste by daily checking of all food items
and preparing proper prep lists every single day
To be involved in the weekly manager meetings to be
informed of the front of the house issues, or mentions of food or
areas and react to them along with the Chef
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
by GM prior to posting.
To assist in maintaining or beat a Food Cost percentage
that has been approved by the Company thru proper procedures and
Company approved specs, products, and vendors.
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
To maintain a "Cook Training Program" to help insure
that every Cook understands his job duties and responsibilities
Spanish if necessary) while executing food production based on
To enforce all Company Procedures & Corporate
To create and research new and exciting food items or
try them as specials that will compliment the Restaurant's concepts
maintaining its competitiveness in the local market.
To work directly with the Chef and General Manager to
insure that menus are cost-effective, and to determine problem
areas or high
To assist in controlling all Controllable expenses
directly related to the kitchen operation such as supplies,
utilities, linen, worker's comp insurance, etc.
To educate and insure Server knowledge of all food
products and/or "specials".
To maintain proper security procedures or measures for
most high cost food products to help eliminate theft.
To assist in writing and presenting cook evaluations at
least every year, but preferred twice a year, and are signed by the
especially if a raise is included.
To maintain all Cook and Kitchen Manuals by keeping
them accurate and complete.
To maintain all Kitchen equipment in operable, clean
and safe condition.
To maintain a reasonable level of customer contact and
awareness by periodically being on the floor.
To assist in conducting a cook's meeting once per
To run the kitchen entirely when the Chef is on
vacation, sick or just unable to be there.
You must achieve and maintain a Serve Safe Certificate
for Manager food safety
You must be able to lift up and over a minimum of 40 pounds
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
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