Sous Chef at Rustic Root Downtown

Position Summary:

Responsible for the daily execution of all culinary operations. The Sous Chef is expected to develop the menu, oversee the culinary team, maintain costs, and manage operations in conjunction with the Executive Chef.  The Sous Chef will work directly with the line cook, prep cooks and dish team.

Type: Salary, Full Time

Pay Scale: 69K-75K

Duties and Responsibilities:

• Responsibilities include, but are not limited to:
• Monitor the production of food preparation and service
• Monitor all stations to ensure proper quality, temperature and freshness
• Maintain production pars at all times
• Ensure all served food meets Company and health quality standards
• Prepare all specialty items as directed by the Executive Chef
• Communicate daily with the Executive Chef regarding product specification and execution
• Monitor and enforce efforts to control food costs by maintaining budget and controlling waste
• Maintain all procedural manuals and guides including but not limited to:
  • menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible
• Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide
• Conduct pre-shift meetings as needed
• Train all kitchen staff on new menu preparation, arrangement and plating of dishes
• Communicate pertain information to employees and management team
• Prepare menu and order supplies as directed by the Executive Chef
• Work with Chef’s on preparation for banquets and events
• Maintain cleanliness and sanitation by conducting daily and weekly cleaning tasks
• Participate in the day-to-day work monitoring and assessing of the dry-aging program
• Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training
• Manage and supervise all junior staff by following company policy and procedures
• Conduct weekly check-ins with all junior staff
• Ensure proper staffing levels by maintaining employee work schedules
• Initiate all administrative requirements as needed
• Follow all company procedures
• Other job duties as assigned

Financial

• The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA

Employee Performance

• Working with underperforming employees to get them to the top half of the list or removing from roster
• Always be working to raise the Per Person Average (PPA)
• Maintaining systems related to customer service and revenue maximization

Staff Turnover

• Always working towards keeping the overall turnover percentage down to help reduce payroll cost
• Identifying and correcting reasons causing high turnover

Other Wages

• Ensuring all staff clock in/out times are being reviewed before payroll is processed
• Managing and minimizing overtime & meal break premiums

Marketing

• Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department
• Ensuring all reviews are at goal numbers

Internal Restaurant Marketing & Revenue Generation

• Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details
• Executing RMD Loyalty Program
• Ensuring the proper menus and promotional material are always out
• Executing promotions to drive business like tournaments and nightly contests

Operation

• Holding everyone accountable for ALL policies and procedures
• Overseeing nightly closing to ensure all element