Status: non-exempt, regular full-time
Supervisor: Culinary Ambassador
Summary
The Sous-Chef is the face of FoodShed and the primary liaison between FoodShed and our guests, both visitors and CDM staff and managers.
Responsibilities:
• Ensure customer satisfaction through the consistent and timely preparation of high quality, delicious, food and excellent guest service
• Work with the Assistant Kitchen Manager and Culinary Ambassador to train, lead, and manage the kitchen team to prepare food according to FoodShed standards
• Safety Officer-Maintain a safe and clean work environment, including ensuring that all kitchen staff follow health codes, uniform requirements, and basic safety and sanitation processes.
• Collaborate with Culinary Ambassador to create recipes for specials and seasonal menu changes
• Control food cost and quality by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Interact with customers, including children, parents, teachers and any customer pleasantly, effectively, in timely and positive manner (and ensure all other kitchen staff do the same)
• When Culinary Ambassador is not available, the Sous will be the point person at FoodShed
Opening
• Check notes from closing manager to ensure all necessary prep and stocking is documented
• Check schedule and determine if any adjustments are necessary
• Create and distribute prep lists for each station daily
• Determine the most appropriate station to work based on staffing needs and expected level of business
• Oversee cash-register set up
Closing
• Maintain inventory and place orders
A) Conduct an inventory at close of shift for both prepared and whole foods.
B) Put ordering/prep needs on closing sheet.
C) If necessary, order food products according to predetermined product specifications; verify orders received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
Catering Responsibilities: The first project will be to become the first choice for catering in-house Birthday Parties. The second goal is to have FoodShed become a promoted option for after-hours events at the Museum. The third project is to develop a To-Go lunch program for Downtown San Jose businesses and organizations.
Education/Experience:
Any combination of education or experience providing the required knowledge and skills is qualifying. Minimum employment standards are:
• Minimum two years of experience managing staff in a food service establishment.
• Certification in safe food handling
Qualities/Skills
The position requires sound judgment and diplomacy in all interactions with staff and visitors who represent a diversity of ethnic, cultural, social and economic backgrounds in accordance with the Museum’s Welcoming Statement.
The Sous-Chef must be flexible and responsive when it comes to schedule to ensure not only the day-to-day operations but that also special events run smoothly.
Solid knife skills and the ability to train other members of the staff on the proper use of all kitchen equipment.
Physical Requirements
Able to stand and walk up to 7 hours per day.
Able to lift and maneuver loads of up to 30 lbs
This job description is not be construed to imply that these requirements are the exclusive standards for the position. Incumbents will follow any other instructions, and perform any other related duties, as may be required by his/her supervisor.