Sous Chef - Breckenridge Brewery Pub

CO Salary Range: USD 46,000.00 per year

This job is located in our Pub in Breckenridge, CO

Overview:

A Sous Chef in the kitchen is the second in command, as well as an extension of the Executive Chef/restaurants vision for growth and excellence. The job of Sous Chef involves significant responsibility, as the Sous Chef must be able to lead other kitchen workers, remain organized and professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef. Working as a Sous Chef is often a step toward becoming an Executive Chef, and serves as on-the-job training for those wishing to continue their careers. A Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must.

• As the second in command, the Sous Chef is most often responsible for managing kitchen staff to ensure food is prepared properly.
• The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen.
• Advanced understanding, and management, of food cost
• The Sous Chef will help expo so that the chefs at each station will deliver food to the window hot and timely as a complete order.
• Effective food ordering and inventory tracking.
• Organize dry storage DAILY as well as ensure all cleaning is complete at the end of each shift.
• Create prep lists, daily specials and soup of the day, and ensure various checklists are complete.
• Initiate ordering, create dinner special, consolidate walk-in's by rotating stock effectively.

• Displaying strong character and leadership- leading by example and creating relationships that result in natural respect.
• The Sous Chef will often have the task of ensuring that all back of house employees are performing at the level required by a professional kitchen.
• He or she may be asked to complete disciplinary actions, and may come up with incentives to ensure that workers are putting their best effort forth.
• Scheduling BOH staff based on volume, and develop BOH labor cost tracker.
• Complete new hire paperwork and new hire onboarding for BOH staff.
• Participate in weekly management meetings and effectively communicate important information to staff.

• The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and consistency.
• The Sous Chef will often be asked to ensure that portions are correct and the food is plated correctly.
• If the plate is not up to standard, the Sous Chef will send it back no matter the volume of business.
• Rotating Inventory for Food Safety and Sanitation. Ensure Kitchen, Dish Pit and Trash Area are cleaned up, and hold staff accountable for their daily and weekly cleaning duties.
• Food safety and speed rack awareness. Temp the line as if the Health department is coming in, check and maintain your proteins for business.

• Significant cooking experience in high-speed kitchen environment
• Strong communication and leadership skills and can do attitude
• Ability to lift and carry up to 40lbs
• Elevated focus on Food Safety
• Allergen recognition
• A passion for Hospitality and the overall experience for both guests and chefs
• Advanced written and verbal communication skills
• Ability to problem solve and find solutions
• Ability to work weekends, holidays, evenings and nights.
• Proficient with MS Office, Excel, Word, Outlook. Advanced written and verbal communication
• Ability to walk / stand for 8 + hours each shift
• Ability to work in hot environments