Sous Chef - Multi Site

Restaurant ManagementDel Mar

Requisition Id: TG34SOUSMS


Description

Position at Tender Greens

Reports to: Executive Chef

 

Direct Reports: Restaurant Team Members

 

Job Summary: 

Our Multi-Unit Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Multi-Unit Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens.

 

As the Multi-Unit Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:

 

        Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environment

        Ensuring team members and managers adhere to established policies and procedures

        Assisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUIT

        Training all new Team Members using TG Training Certification Process

        Ensuring Training Checklists are completed, uploaded and that Learning Platform trainings are complete

        Enforcing safe work behaviors to maintain a safe environment for both guests and Team Members

        Observing/ assisting in progressive discipline and performance evaluations

        Assisting Managers with running shifts with the ability to run the restaurant without supervision

        Assisting the Executive Chef with planning and directing food preparation, coordinat`ing food production schedules and ensuring the highest level of food quality, taste and presentation

        Demonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food items

        Supervising restaurant opening and closing procedures

        Assisting in daily catering orders

        Creating daily prep list

        Creating/ assisting in creating daily Specials per standard

        Completing daily time edits

        Placing Fish and Produce orders

        Assisting with period end inventory, sanitation, food cost and food execution

        Conducting line checks and overseeing kitchen checklists

        Managing open repair items in R&M Platform

        Ensuring that all COVID-19 prevention measures are practiced and enforced consistently

        Assisting with daily administrative duties and special projects as needed

 

Qualification Requirements for this position are:

 

        Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high-volume restaurant

        Demonstrated leadership skills, including coaching, directing and motivating a team

        Solid base knowledge of culinary technique and its practical application

        Must enjoy and be able to succeed in a fast-paced and high stress work environment, maintain composure when dealing with staff

        Customer service focused and solution oriented

        Ability to work a flexible schedule based on restaurant needs, open availability

        Commitment to continuing culinary development in both technique and perspective

        Proficient in MS Office, Google Docs and Aloha Point of Sale

        Proficiency in CTUIT, UltiPro and PeopleMatter is a plus

        Excellent written and verbal communication with a positive and outgoing personality

        Ongoing current Food Safety Manager certification

        Ability to manage store operations independently

        Ability to travel to multiple locations within the Region

        Must have reliable transportation

        Must be able to work all stations

        Highly adaptable

        Must have high degree of integrity and honesty

 

 

Physical, cognitive, social and environmental requirements include:

        Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis

        Repetitive forward bend of head/neck

        Some bending/kneeling/stooping/twisting/reaching required

        Some repetitive motion and force required

        Must be able to stand/walk for long periods of time (not all at one time)

        Must be able to work in a stationary, seated position as needed (not all at one time)

        Must be able to work in a hot kitchen environment

        Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests

        Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas

Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

 

Hours: Must be available to work nights & weekends