Description
Job Summary
The Sous Chef is responsible for assisting the Executive Sous Chef in the overall kitchen operation at AVA Coconut Grove, ensuring maximum guest satisfaction through effective planning, organization, and control of kitchen operations and administration.
Responsibilities
- Adhere to all company policies as outlined in the employee handbook.
- Conduct physical inventory management across storage areas, freezers, coolers, and other kitchen zones.
- Perform daily high-cost perpetual inventory and data entry for inventory, purchases, invoices, sales, and ending inventory.
- Monitor food costs and adhere to quality and pricing standards.
- Analyze labor costs, schedule coverage, and manage daily and weekly food purchases.
- Oversee new hire and termination procedures, maintain par levels for food and plate ware, and coordinate with front-of-house staff.
- Manage employee injury reports, sanitation standards, and temperature logs.
- Participate in pre-shifts with staff, weekly management meetings, and oversee kitchen opening and closing procedures.
- Ensure effective teamwork, training, and communication among kitchen staff.
- Maintain high standards of food quality, specification, and presentation.
Requirements/Qualifications
- Preferred: College degree or culinary school degree.
- Minimum 2 years of experience in a kitchen managerial role within a fast-paced, high-volume restaurant.
- Proficiency in computer applications such as Excel, Windows, and POS systems.
Additional Information
The successful candidate will exhibit culinary talents, strong managerial skills, and the ability to work effectively within a dynamic kitchen environment.