Saint & Second is a new Upscale American, full-service restaurant in Belmont Shore, Long Beach featuring craft beer and cocktails, an eclectic menu, and unique wines! We are looking for awesome people to grow with...like you!
The Sous Chef is responsible for assisting in the management of back-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve high food quality and profitable operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Assist in the planning, preparation, and production of all food items according to recipe and presentation standards
- Preparing, to order, all food items following standard recipes and procedures within specified time limits
- Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer
- Manage all kitchen team members including but not limited to training, scheduling, and performance management
- Occasionally assist with food purchasing duties including but not limited to ordering, storage, usage, rotation, and inventory
- Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
- Making periodic and regular inspections of the kitchen to observe the quality of food preparation, production, storage, food appearance, and cleanliness and sanitation of production and service areas, equipment and team member appearance
- Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service, and hospitality
- Managing and engaging all team members; promoting cooperative effort, a team spirit, and good morale among team members; treating team members fairly and with respect; ability to lead with commitment and passion
- Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations
- Helping with the duties of other team members (e.g., line cook, prep cook, dishwasher, etc.) when necessary because of an unexpected absence or extra volume
- Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
- Performing other duties as assigned
KNOWLEDGE, SKILLS, AND ABILITIES
- Excellent verbal and written communication skills.
- Excellent interpersonal, negotiation skills, and conflict resolution skills.
- Excellent organizational skills and attention to detail.
- Excellent time management skills with a proven ability to meet deadlines.
- Moderate supervisory and leadership skills including, but not limited to, delegation of duties, evaluating performance, appraising, and taking disciplinary action when necessary
- Ability to use all equipment and tools associated with managing a restaurant, including but not limited to kitchen equipment, inventory management system, HRIS, etc.
- Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws
- Knowledge of full-service restaurant operations
- Knowledge of food and alcoholic beverages
- Must be able to speak, read, write and understand English
- Must possess basic computational ability
- Proficient with Microsoft Office Suite or related software.
- Ability and willingness to work evenings, holidays, and weekends
MINIMUM QUALIFICATIONS
- Must be 21 years of age or older at the time of application
- High school diploma or G.E.D. equivalent required
- Previous restaurant kitchen experience; 1 to 2 years required; 3 to 5 years preferred
- Ability to successfully pass a post-offer, pre-employment background check
PREFERRED QUALIFICATIONS
- Associates, bachelors or other advanced degree preferred
- Previous restaurant kitchen experience; 1 to 2 years required; 3 to 5 years preferred
- ServSafe or equivalent Food Safety Manager Certification
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud.
NOTE
This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.
Hof’s Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations as applicable.
Job Type: Full-time
Pay: Up to $28.00 per hour
Shift:
Work Location: In person
