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Sous Chef - Oskar Blues Brewery - Boulder, CO

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  • Sous Chef - Oskar Blues Brewery - Boulder, CO

    Objective

    This position has the primary responsibility and oversight to support the Chef de Cuisine by supervising all operations of the kitchen, including, food preparation and production, scheduling of staff, ordering, inventory, organization of supplies and equipment in the kitchen, maintaining cleanliness of all areas of the kitchen, including the freezer/walk-in refrigerators and storeroom areas. Trains kitchen personnel and supports them in the daily operation of the kitchen to ensure efficiency and productivity. Manage safety protocol and the Health Department food safety standards. Works closely with the Chef de Cuisine and front of house managers, to ensure the highest level of customer satisfaction is achieved through food and service.

    Essential Responsibilities
    • Assists in menu planning and development.
    • Responsible for developing daily specials for specific location.
    • Maintains a working knowledge of all recipes, products, preparation and presentation procedures to ensure all menu items are made according to specifications and presented consistently in accordance with the Company's guidelines.
    • Utilize food production and inventory tools available to support his/her responsibility.
    • Educates and monitors employees in the recipes, cooking methods, presentation techniques and portion control.
    • Analyzes. Researches, and stays abreast of food trends and culinary technical skills.
    • Purchases food products within established Company guidelines.
    • Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times.
    • Supervises kitchen staff to maintain the Company’s highest standards of cleanliness, organization, safety and sanitation of the kitchen areas.
    • Work with the Chef de Cuisine in hiring, scheduling, employee reviews, coaching and discipline. Ensure accurate records keeping and documentation.
    • Works closely with the Chef de Cuisine to investigate and resolve any food quality and service complaints that received and to improve the effectiveness of the kitchen operation.
    • Know and follow location budget (including labor) for the kitchen to ensure efficient operation and production and to ensure that expenditures stay within budget limitations.
    • Keeps all equipment and fixtures clean and in good working order.
    • Accurately and timely codes invoices for all food and non-food items purchased or requisitioned for the restaurant.
    • Participates in the monthly inventory process.
    • Enforces all kitchen procedures and policies.
    • Follows Company policies and procedures.



    Additional Responsibilities
    Performs other related duties as required or assigned.

    Required Knowledge, Skills, and Abilities
    • 2-4 years’ experience as a Kitchen Manager in a quality-dining restaurant.
    • Extensive knowledge of preparation of all food items.
    • 2+ years of supervisory and human resource management skills (including interviewing, recruiting, training, coaching, motivating).
    • Strong verbal communication and organizational skills.
    • Must be able to work independently, as well as in a team-oriented environment.
    • Must be able to work day, evening or a combination of shifts on weekends and/or public holidays.
    • Bi-lingual speaking skills preferred.



    Physical & Mental Requirements
    Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations. Required to frequently lift and move up to 100 pounds. Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls.

    Position Snap Shot
    Employment Type: Full-Time
    Job Type: Exempt
    Pay Type: Salary
    Reports to: Chef de Cuisine
    Manages Others: Yes
    Minimum Education: High School Diploma or GED/Bachelor’s Required
    Minimum Certification: Current ServSafe Certification.
    Culinary Arts Diploma or Certification, a plus.
    Minimum Experience: 2-4 Years
    Age Requirement: 21 years or older
    Required Travel: less than 10%
    Driving Requirements:

    The employer retains the right to change or assign other duties to this position as a result of evolving business needs.

    Equal Opportunity:
    We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.

    Apply here on Company website: https://recruiting.paylocity.com/rec...-BLUES-BREWERY
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