Mk Sous Chef

General Summary of Job Duties: The Main Kitchen is responsible for executing menu items and working alongside the Executive Chef to maintain high standards for quality, sanitation, and safety. You will work in a fast-paced environment to manage all aspects of kitchen operations, including ingredient prep, garnishes, and recipe execution. As a Main Kitchen Sous Chef, you will oversee food preparation for appetizers, desserts, and cold items.

Principle Responsibilities and Duties:

• Partner with the Culinary team to recruit, hire, train, develop, retain, supervise, evaluate, discipline and schedule Team Members to ensure successful outlet operations.
• Ensure the thorough training and development of all line-level personnel, and sous-chefs, and the documentation of Team Member discipline and Silverton standards operating procedures.
• Ensure that the facilities and equipment are properly managed by daily communication with the engineering department and use standardized work orders to request repair work needed.
• Manage Team Members’ work schedules by making sure there is complete coverage as needed on all stations for all shifts.  If there is an issue with the schedule, it will be your responsibility to call Team Members and adjust hours/shifts accordingly while maintaining forecasted labor objectives.
• Receive a score of “A’” on all food safety standards audits and Health Department Inspections.
• Provide company guidelines for financial responsibility through the use and tracking of budgets and profit and loss statements.
• Assist in ensuring the delivery of quality food and services through the purchasing and management of food and non-food items. Assist in the maintenance and auditing of food and non-food inventory levels in accordance with the warehouse, purchasing, and chef’s department.
• Responsible for analyzing results and developing/implementing corrective action plans on his/her shift.
• Achieve restaurant profits through sound financial management and administration.
• Develop guest loyalty through quality of operation, personalized customer attention, and staff development.
• Attend scheduled management meetings as requested. Give input in the formulation of plans and programs; meet established objectives.
• Use company e-mail to communicate between all members of the Food & Beverage department on all pertinent issues at hand. Communicate daily with the outlet in front of the house management team to ensure any questions are answered or concerns are addressed.
• Ensure that all subordinates follow their job description and standard operating procedures daily.
• Attend and participate in weekly outlet meetings with Front of the House Team and Sous Chefs.
• Performing other duties as assigned.

General Job Responsibilities and Duties:

• Maintain a high quality of guest service according to Silverton Be Amazing Service Standards.
• Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
• Adhere to all appearance and uniform standards.
• Maintain an open line of communication with Managers.
• Maintain a positive and professional demeanor during all interactions with guests, fellow Team Members, and Vendors.
• Ability to accept performance feedback in a professional manner.
• Regular attendance on all scheduled shifts is considered an essential function of the job.
• Arriving on time for all scheduled shifts is considered an essential function of the job.
• Other duties as assigned.

To perform the job successfully, an individual should demonstrate the following Silverton Values:

• Character:      Always do the right thing and treat everyone with dignity and respect.
• Collaboration:   Celebrate Diverse ideas, thoughts and talents.
• Care:             Be KIND to yourself and each other.
• Fun:               Our guests are here to have FUN, so we should have FUN, too!
• Excellence:    Be Amazing!

Skills, Education & Other Requirements:

• Prior experience as a Garde Manager sous Chef or similar role.
• Detailed knowledge of culinary techniques and equipment operation, including sauté, grilling, frying, and baking.
• Knowledge of food safety and sanitation regulations.
• Effective communication and interpersonal skills in a team setting.
• Ability to adapt to changing situations and flexible scheduling.
• Associate or bachelor’s degree in culinary arts or related field is preferred.

Required Work Cards:

• Identification that establishes identity.
• Identification that establishes the right to work in the United States.
• Nevada Health Card.