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Sous Chef - Eddie Melor's
Position Summary
- Implements the Eddie Merlot’s mission and vision by directing and maintaining a safe and profitable kitchen operation. Manages the preparation and delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assists with leadership, staffing and daily food production while ensuring the adherence of safety and sanitation guidelines. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot’s standards for outstanding freshness, quality, consistency, and guest service. Leads the development of kitchen team members to ensure cross-training and growth opportunities are available and ongoing. The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations.
- Role and Responsibilities
- Directs and participates in food production operations.
- Leads, directs, coaches and teaches all kitchen and food production team members.
- Assists with recruiting, hiring, and training team members, using approved company training materials and certified coaches.
- Communicates job expectations and standards, review job performance, coach and hold team members accountable. Focus on team member training and skill development.
- Prepares daily production list and direct the food production activities for meals, banquets, and special events in accordance with established recipes, preparation and cooking procedures, timing, portion control, and quality and presentation standards.
- Ensures that line levels are representative of forecasted sales.
- Conducts daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards.
- Directs and participate in the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards
- Ensures that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized.
- Assists the Chef in preparing the annual budget for food, equipment, supplies, and labor.
- Monitors sales, food and labor cost, and related financial data on a regular basis and adjust to meet financial metrics.
- Performs administrative and reporting tasks related to cost control.
- Places food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices as directed.
- Assists with creating work schedules using company labor schedule software and managing staffing levels within budgeted labor cost.
- Ensures all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation.
- Develops specific training and growth plans for team members expressing interest in future growth opportunities within the organization.
- Enhances dining experience by tableside visits and partnering with dining room managers. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and make sure team members understand Eddie Merlot’s objectives for exceptional food quality and hospitality.
- Actively participates as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations.
- Works with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events.
- Facilitates daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information.
- Creates a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH.
- Fosters an environment of appreciation and recognition.
- Performs related duties and projects as assigned.
