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Ozark Mill- Sous Chef

 

POSITION SUMMARY: The Sous Chef at Finley Farms is responsible for supporting the Executive Sous Chef and Executive Chef in food production while ensuring a consistently high level of culinary quality and service for the front and back of the house.? 

 

ESSENTIAL FUNCTIONS:  

  • Monitor and control all food production in the restaurant and ensure of its quality during preparation and service execution. 

  • Support the Chef de Cuisine and the Executive Chef the daily kitchen operations of the restaurant and ensure its culinary readiness for service. 

  • Schedule Staff according to budget and business forecast/needs. Monitor daily culinary operation efficiency and productivity. 

  • Assist in maintaining an accurate kitchen recipe book. 

  • Monitor and control all food production and ensure of all recipe are constantly followed by cooks 

  • Continually train and update staff. 

  • Responsible for product availability for restaurant. 

  • Provide administrative assistance to the Executive Chef as needed 

  • Direct proper sanitation of kitchen facilities and equipment. 

  • Ensure that all kitchen equipment is in good working order. 

  • Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.) 

  • Ensure safe working environment and techniques in the kitchen. 

  • Model and promote good working relationship with Front of the House managers and staff. 

  • Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges. 

  • Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable. 

  • Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles. 

  • Monitor and promote to all staff the importance of Finley Farms asset protection 

  • Facilitate monthly departmental meetings and follow through on unresolved topics. 

  • ALL OTHER DUTIES AS ASSIGNED 

 

EXPERIENCE/QUALIFICATIONS:  

  • Minimum Degree Required:   ?High School Diploma or Equivalent?  

  • Preferred Degree:  ?Associate Degree? in Culinary Arts plus a minimum of 2 years relevant professional cooking experience in a supervisory/management role. Or a combination of education and experience from which comparable knowledge and skills are acquired. 

 

KNOWLEDGE, SKILLS, AND ABILITY: (List the MINIMUM knowledge, skills and ability required to perform the essential functions of the position): 

  • Ability to organize and manage multiple priorities 

  • Ability to stand for extended periods of time 

  • Excellent interpersonal and communications skills 

  • Ability to perform as a strong team player 

  • presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life. 

  • Experience with farm to table dining. 

  • Ability to motivate others and lead people in the area of correct procedures and follow through. 

  • Ability to deal effectively with a variety of company personnel and outside vendors. 

  • Good personal hygiene 

 

TRAVEL REQUIREMENTS:  

  • N/A 

PHYSICAL REQUIREMENTS:

  • Computer Work: Occasionally
  • Walking: Regularly
  • Sitting: Occasionally
  • Standing: Regularly
  • Lifting up to 50 lbs: Regularly

WORK ENVIRONMENT:

  • Restaurant

INDEPENDENT JUDGEMENT:

Performs duties within scope of general company policies, procedures, and objectives. Analyzes problems and performs needs assessments. Uses judgment in adapting broad guidelines to achieve desired result. Regular exercise of independent judgment within accepted practices. Makes recommendations that affect policies, procedures, and practices.