Sous Chef - Multiple Locations

Benefits :

401(k)

401(k) matching

Bonus based on performance

Health insurance

Training & development

POSITION TITLE : Sous Chef

DEPT / LOCATION : B&H Waunakee, B&H Mt. Horeb

REPORTING TO : Executive Chef

FLSA CLASSIFICATION : Full-Time, exempt

Buck & Honey's Waunakee and Mt. Horeb are looking for a Sous Chef / Kitchen Manager to help lead our kitchen teams! If you are interested in being a part of a great company, look no further than B&H!

Location and role expectations will be discussed further during the interview, and are available prior to an interview, upon request.

JOB SUMMARY

• Responsible for the entire kitchen, staff and scheduling for designated location.
• Creates new food entrees, monitors food quality, and follows all food safety regulations.
• Build team members to become a synchronized unit.
• Create and develop daily and weekly specials.
• Manage daily menu and adjust to meet guests’ requests.
• Manage food preparation for events.
• Ensures kitchen cleanliness and overall sanitation.

DUTIES AND RESPONSIBILITIES

• Directs kitchen staff and is accountable for all kitchen operations.
• Ensure compliance with sanitation and safety regulations.
• Selects choice ingredients that will give dishes the best flavor.
• Experiments to come up with new specialties that will draw guests into the restaurant.
• Coaches the kitchen staff to increase performance.
• Determines how much food to order and maintains an appropriate supply at the restaurant.
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience.
• Works quickly and accurately during busy periods, such as weekends and evenings.
• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy.
• Takes direction and works with the restaurant's administrative team.
• Chooses ingredients and designs a menu based on the seasonal availability of food items.

This job description describes the general nature and scope of responsibilities. Other duties and responsibilities may be assigned.

EDUCATION AND EXPERIENCE

• Minimum of two years of experience or similar position in a high-volume restaurant.
• ServSafe certification a plus.

KNOWLEDGE, SKILLS AND ABILITIES

• Understands all aspects of the kitchen equipment.
• Possesses skills such as chopping, prep, execution.
• Oversees food preparation, checking that all kitchen staff perform their duties.
• Monitor equipment quality and schedule maintenance.
• Inventory knowledge and experience needed – must be available to monthly inventories.
• Strong communication skills between staff, executive chef, director of operations and owner.
• Must have some catering / large event experience in food preparation.
• Open availability with your schedule.
• Ability to hold oneself accountable for actions, successes, and failures.
• Ability to be flexible in the work environment and adapt to changing organizational needs.
• Maintain high-level of personal grooming, cleanliness, and appearance.
• Spanish language ability is a plus.

WORKING CONDITIONS

• Primarily active work, spending hours standing and walking, exerting up to 25-40 lbs. of force.
• See at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid potential hazards.
• Hear so that verbal communications can be received, understood, and acted upon.
• Read, write, and perform addition / subtraction calculations.
• Remember abbreviations and menu items.
• Control and utilize slice, chop, and operate equipment.
• Bend, handle, carry, lift, reach, wipe, climb and stoop.
• Walk and stand for up to eight (8) hours.
• Primary working position is standing and walking with occasional stooping, crouching and kneeling; frequent reaching, carrying, lifting, pushing, pulling, typing, grasping, talking, speaking clearly, hearing and seeing.
• Moderate to loud noise level consistent with a restaurant environment. Outside environmental factors during the summer season.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.