Sous Chef
Company: Schwartz Brothers Restaurants
Location: Seattle
Posted on: May 2, 2024
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Job Description:
Description:POSITION SUMMARYProvides support and assistance with
the administration of day to day operations, functions and duties
of the restaurant kitchen and staff as directed by restaurant
chefSUCCESS FACTORSSuccess factors are the combination of skills,
attributes and behaviors that, when applied, produce individual and
organizational success.Leadership: Ability to obtain results
through other people by motivation and empowerment, initiate
actions while encouraging team members to contribute.Human
Relations: Ability to positively interact with a variety of
personalities, i.e. vendors, guests and team members.Organization
and Planning: Able to coordinate and manage numerous details at
once. Skills to prioritize and manage timeliness.Communication and
Social Skills: Professional presentation and appearance, solid
verbal and written ability, poised, and an excellent listener. Able
to share ideas, instructions and information so they are clearly
understood while maintaining cooperative working
relations.Integrity: Embodies Schwartz Brothers' high standard of
professionalism.Judgement: Ability to recognize problems and to
creatively and immediately find solutions. Ability to set
priorities and use initiative. Solid decision maker.Planning:
Ability to conceive the outline of successful programs, i.e.
budgets and action plans.Controlling and Awareness: Ability to
measure performance and if necessary, take corrective
action.Staffing: Ability to select and develop employees by example
and through instruction. Actively conduct performance
reviews.Financial Acumen: Understanding the relationship between
sales and costs and their effect on profitability. Able to control
expenses and manage the budget.ESSENTIAL DUTIES AND
RESPONSIBILITIES The following position responsibilities are
essential functions of the position. Successful job applicants will
be able to perform these essential functions with or without
requested accommodation.Maintains the highest standards of hygiene
and sanitation. Follows Health Department standards for hygiene and
safe food handling by clearly communicating and reinforcing
standards and procedures to all staff membersFlexible schedule
required. Able to work days, nights, weekends and long hoursPrepare
all menu items and batch recipes in accordance with recipes and
only serves food that meets Schwartz Brothers Restaurants standards
of quality and excellenceComplies with all portion sizes, quality
standards, department rules, policies and proceduresResponsible for
achieving projected labor and food cost percentages through
security, waste control, inventory control and schedulingEnsures
that the purchasing meets the company's standards and quality as
directed by restaurant chef. Monitors food production to guarantee
that timing guidelines are metSupervises kitchen staff including
training and counselingDevelops kitchen staff members' skills;
builds teamwork and moraleFulfills specific administrative duties
including, when asked, approval of invoices, inventory taking and
schedulingEnforces Company policies and procedures, and actively
promotes the Schwartz Brothers Way of customer carePerforming other
duties as asked and directed.NOTE: The statements contained herein
are intended to describe the general nature and level of work being
performed by team members assigned to this classification. They are
not intended to be construed as a complete list of all
responsibilities, duties, and skills required of individuals so
classified. Requirements:MINIMUM QUALIFICATIONS &
REQUIREMENTSKnowledge, Skills, and Aptitudes:Strong knife handling
skillsAdvanced food knowledge and a desire to learn moreBasic math
skillsIntermediate to advanced computer skills with Microsoft Word,
Excel and OutlookAble to communicate clear directionsAble to work
in a team environmentAble to speak, read and understand basic
EnglishExcellent communication and positive interpersonal skills
requiredExcellent interpersonal skills with the ability to work
well with a variety of personalities and under pressure.Strong
organizational skills required.Ability to produce an excellent
culinary and restaurant experience for patrons.Moderate reading and
writing skills; ability to follow and direct written and oral
instructions and procedures.Excellent time management, scheduling,
managerial, and organizational skills.Manual dexterity; auditory
and visual skills required.Education and Experience:At least two
years of experience as Kitchen Manager or Sous ChefExperience in a
full-service restaurant or similar concept preferred Relevant
experience or training, which may be demonstrated via degree or
certificate, completion of apprenticeship, or other experience
necessary to become trained as a highly skilled professional
cook.High school diploma or equivalent preferred.ServSafe
certification requiredCurrent Washington State Food Handler's
card.Physical Demands and Working Conditions:The physical demands
described here are representative of those that must be met by a
team member to successfully perform the essential functions of this
position. Reasonable accommodations may be made to enable
individuals with disabilities to perform the functions.Required the
ability to bend, twist, reach, stand and walk for extended periods
of time to perform normal job functionsAbility to lift 50 lbs. Able
to climb step stools and stairsProlonged period of standing and
preparing and cooking food.Prolonged periods sitting at a desk and
working on a computer.Must be able to work in a kitchen environment
that may involve exposure to extreme hot or cold.Regularly required
to talk or hear.Regularly exposed to kitchen equipment (e.g. oven,
stove, dishwasher, broiler, knives, etc.)The noise level in work
environment is moderate to loud.Flexibility and/or reliability in
work schedule are required to provide support when needed.Able to
work nights, weekends, holidays, and long hours.Frequent
contact/immersion of hands in water, sanitation solutions, meat
products, poultry products, seafood and produce items and frequent
washing of hands.BENEFITS:Discounted meals at Daniel s Broiler10%
bonus program2 weeks vacation Sick time is accrued at 1 hour for
every 30 hours worked A paid day off each year to use during your
birthday monthChristmas is a closed holiday401(k) with company
matchHealth, dental, vision insuranceVoluntary benefits such as
LTD, commuting benefitsLength of service bonusesOpportunity for
grown and development- we promote from within!Free Employee
Assistance Program with access to personal and financial resources,
emotional support, and legal guidanceOpportunities to give back
through organized volunteer events with Food Lifeline Salary Range:
$70,000-$75,000, DOECompensation details: 70000-75000 Yearly
SalaryPI2559a85e8648-25660-34275866
Keywords: Schwartz Brothers Restaurants, Lacey , Sous Chef, Hospitality & Tourism , Seattle, Washington
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