Sous chef
FLSA Status: Salary, Exempt
Location: Ferndale, MI
Reports to: Executive Chef
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Summary
Sous Chefs are required to help in the preparation and design of the menu as directed by the Executive Chef. Producing high quality plates in both design and taste and ensuring that the kitchen operates in a timely way that meets all quality standards.
Responsibilities
Sous Chef responsibilities include but are not limited to:
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Minimum Qualifications:
- High School diploma or equivalent required
- At least two (2) years’ experience as a Sous Chef preferred
- Ability to Work Weekends
- Excellent record of kitchen management
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Working knowledge of various computer software programs (MS Office, restaurant operation software, POS)
Dress Code
- Shoes must be closed toe and slip resistant (they do not have to be black)
- No tank tops or spaghetti straps of any kind
- Shorts, dresses, and skirts must be appropriate length (anyone can wear shorts)
- No leggings or yoga pants
- No sheer clothing
- You may wear any company shirts if you have one
- No rips or tears in your clothing
- Accessories can be personalized (hats, scarves etc.)
- Face masks always. Any color or patternthat isn’t offensive or suggestive. The company has face masks available if you forget yours at home. But please make sure to always have one / keep one in your car.
- Fingernails: Unless intact gloves are worn, employees working with exposed food may not wear fingernail polish. Nails should be trimmed, filed, and maintained so that edges are not rough. Artificial nails are not permitted.
- Gloves: Disposable gloves should be used when handling ready-to-eat food. Employees must wash their hands before putting on gloves and they must be changed after becoming dirty or torn. Any open sores, cuts, abrasions, burns, or bandages must be covered with gloves.
- Hair restraints: Food employees with a high risk of contaminating exposed food must wear a hat or hair covering, a beard restraint (if applicable), and clothing that covers body hair.
- Jewelry: Rings (except for a plain band without stones), bracelets (including medical bracelets), watches, and other jewelry must be removed from hands and arms.
- Personal hygiene:A clean and presentable appearance is required while working. Hands must be washed before starting to work, while changing gloves and tasks.
Work Environment:
- Operates in a kitchen/prep area environment
- Moderate to loud noise
- Frequent exposure to variable temperature changes and steam
Physical Demands:
- Ability to Bend, Squat, Run & Physically React in a Prompt Manner
- Ability to use hands and fingers in grasping, pinching, chopping, pulling, and lifting motions associated with preparing and cooking products using knives, utensils and cookware
- Ability to Lift 50 lbs.
- Ability to Stand for Very Long Periods of Time
AAP/EEO Statement
Working Class Outlaws provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Working Class Outlaws complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation, and training. Working Class Outlaws expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Working Class Outlaws’ employees to perform their job duties may result in discipline up to and including discharge.
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sous chef position
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