SUMMARY
The Cafe Sous Chef reports directly to the Café Chef. The Café Sous Chef is responsible for all savory staff and activity oversight. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise-en-place and projects which are part of the Café operations with a focus on precision and efficiency.
ESSENTIAL FUNCTIONS

Execution of lunch and dinner service, plating, expediting from the pass, and leading the brigade.
Oversight of all cooks (CDPs), stewards and other employees working within the Patty O’s culinary team.
Work line stations, when necessary, to ensure success of the team.
Execute delegated administrative duties such as ordering, inventories, and scheduling.
Oversight and tasting of all dishes and prep daily to ensure consistency and quality.
Direction of kitchen cleaning and daily organization with culinary, porter and stewarding staff.
Assistance in execution of special events.
Oversight of execution and implementation of menu and dish development.
Constant review, daily training, and development of the Café staff.
Hold line staff accountable to established SOPs, conduct proper documentation and disciplinary actions, as necessary.
Coordination of ordering and systems with purchasing department.
Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience.
Other duties, as assigned.

QUALIFICATIONS

Required

Servsafe Manager certification
Strong understanding of culinary administrative duties, labor management and delegation.
Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards.
Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests.
Dynamic leadership ability to train staff.
Positive attitude and welcoming demeanor; approachability for culinary team members.
Ability to order product as needed for operations.
Strong sense of product knowledge for ordering and education staff.
Manager Serve Safe certification.
Strong sense of urgency.
Eagerness to continue to improve and grow culinary operations.
Following guidance and direction from senior management effectively, efficiently, and appropriately.
Other related assignments as necessary.

Desirable

Manager Servsafe certification within six months of full time employment.
Minimum of 3 years professional experience cooking, preferably at a Michelin level.
Management and leadership experience in a fine dining BOH/culinary setting.
Associate’s degree in culinary arts

SKILLS

Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness.
Strong communication skills.
Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
Ability to problem solve and react quickly to any issues which arise during a shift.
Ability and willingness to identify and take immediate corrective action when problems or opportunities arise.
Independent desire to continue to improve and push forward the standards of excellence within the kitchen.
Well-developed palette and sense of Chef Patrick’s culinary vision and perspective on food

PHYSICAL DEMANDS

Ability to lift 50 lbs.
Ability to stand for long periods of time (8-10 hours consistently).
Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).