Job Description Form Job Title: Sous Chef FLSA Status: Exempt Job Purpose Supervises and coordinates activities concerning all back-of- house operations and personnel within their restaurant. This includes food production, kitchen, and storage areas. The Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. Plans and participates in menu planning and food production, and apportions meats, vegetables, and desserts as well as food surpluses to control food costs. Supervises food preparation personnel to ensure food adheres to standards of quality and supervises cleanliness of kitchen and equipment. As an ambassador of Eataly products and services, the Sous Chef is responsible for helping to create and maintain quality experiences for each guest that comes to Eataly. Eataly ambassadors are expected to actively engage with guests and spend quality time with each customer. Essential Job Functions (Duties & Responsibilities) Description 1. Supervises and coordinates activities concerning food preparation, kitchen, and storage areas. 2. Supervises kitchen mise en place (preparation for service) of all stations. 3. Plans or participates in menu planning and food production. Apportions meats, vegetables and desserts, and utilizes food surpluses to control food costs. 4. Supervises cooking personnel. Samples, smells, and observes food to ensure conformance to recipes, and standards of appearance and taste. 5. Verifies that all sanitation and nutrition practices are maintained by kitchen employees. 6. Informs front-of- house personnel of menu changes, specials, and shortages. 7. Supervises the production of all food items. Communicates with and assists back-of- house personnel to maintain efficient food production. 8. May schedule and submit weekly payroll for kitchen staff. 9. Must make scheduling changes to accommodate staffing needs as required and be available to fill in to cover line cooks as needed. Minimum Qualifications Three to four (3-4) years in a food preparation position including one (1) year management. Good working knowledge of kitchen equipment and procedures, safety and sanitation regulations, and knowledge of food and food production. Basic computer skills are required. Training/Registration/ Licensure/Education Degree from a post-secondary culinary arts training program is required. Food Handlers License is required. Physical Effort Must be able to exert well-paced mobility for long periods of up to four hours in length and have the ability to bend and squat. Must have ability to lift 25 pounds and occasionally up to 100 pounds. Must be able to communicate clearly and effectively with employees, dining room staff and guests. Mental Effort Moderate Tools or Equipment Used Knives, hand tools, utensils and all standard commercial kitchen equipment. Computer Reporting Relationships Reports to the Executive Chef. Manages kitchen staff including prep cooks and line cooks Authority Supervisory Strategies Deliverables Autonomy High This job description is intended to illustrate the main duties and areas of responsibility of the Sous Chef. It is not intended to be exhaustive and you are advised that the duties and responsibilities may change from time to time.
Associated topics: culinary school, deli chef, executive, grill chef, kitchen, pantry, salad chef, service, sushi, tavern