Sous Chef

Position Summary

The Sous Chef isresponsible for managing the kitchen personnel, ensuring the qualitypreparation of all food items and all proper handling/storage of all food itemsin accordance with applicable standards in coordination with the Executive SousChef and Executive Chef.

JobDuties and Responsibilities

• Treats all co-workers in a respectful manner
• Communicates openly and thoroughly with the KitchenTeam
• Clearly communicates schedule requests orobtaining proper approval for all shift changes and for being appropriatelydressed and ready to work at the scheduled time
• Adheres to all NF&P recipes (except forguests allergies), policies, and procedures
• Possesses thorough knowledge of and for beingable to accurately and attractively describe all food and recipes
• Possesses thorough knowledge of NF&P, itsorigin, and philosophy and enthusiastically offering to share that knowledgewith all guests
• Offers ideas for all specials ideas and helpestablish recipes weekly for approval and implementation
• Helps to establish proper prep lists for theprep cooks, pasta prep and butchers as well as supervising the cooking processon the line
• Conducts daily line check to control foodquality, quantities and assess the work of all line cooks
• Reviews daily staffing to ensure appropriatelevel ready for service
• Attends regular BOH pre-shifts to go over thehappenings at NF&P, menu changes and other matters
• Attends all Chefs meeting as needed
• Properly submits food order requests and placeorders according to pars, business level and upcoming needs

Sanitation,Hygiene, and Safety

• Maintains sanitation to the Department of Healthstandards; keeps work area clean and organized.
• Maintains and strictly abides by statesanitation/health regulations and restaurant requirements and procedures.
• Maintains complete knowledge of correctmaintenance and use of equipment; uses equipment and tools only as intended,properly and safely.
• Inspects the cleanliness and organization of theline and workstations; rectifies any deficiencies.
• Inspects the cleanliness and working conditionof all tools, equipment and supplies, ensuring everything complies withstandards.
• Informs supervisor or manager on dutyimmediately of any DOH or OSHA/workplace safety violations.
• Maintains proper storage procedures as specifiedby Department of Health requirements.

Additional Skills and Responsibilities

• Exudes excellence in hospitality both forinternal and external guests.
• Excellent time management and organizationalskills.
• The ability to define and effectively solve avariety of changing situations under stress; ability to adapt to changingcircumstances.
• Passion for exceptional hospitality, food, andbeverages.
• Self-driven, results-oriented; ability to thrivein a fast-paced environment.
• Flexible work schedules, including nights,weekends, and holidays.

PhysicalDemands and Work Environment

• May be required to lift, carry, push, or pullheavy objects up to 50 lbs.
• Kneel, bend, or stoop, ascend or descend stairs;be on feet for extended periods of time.
• Working in an environment that may be exposed tohazardous equipment and situations and conditions that produce cuts or minorburns.
• Frequent use of hands for washing dishes,handling utensils, and loading/unloading racks.
• Performing repetitive actions like scrubbing,rinsing, and stacking, which require stamina and attention to detail.
• Ability to move safely and quickly around thekitchen area to keep up with workflow, often in tight spaces and around others.
• Exposed to hot and cold temperatures, such aswhen working near ovens or retrieving food from freezers.
• Sometimes wear protective and safety attire,such as gloves.

Experience/Education

• Proven experience as a line chef, cook, orsimilar role in a professional kitchen.
• Strong knowledge of cooking techniques, kitchenequipment, and best practices.
• Ability to work effectively under pressure in afast-paced environment.
• Excellent time management and multitaskingskills.
• A team-oriented mindset with strongcommunication skills.
• Culinary school education is a plus but notrequired.

EEO Statement

Noble Food & Pursuits is proud to be an EqualOpportunity Employer. We do not discriminate on the basis race, color,creed, religion, gender (including gender identity and expression), sexualorientation, marital status, pregnancy, childbirth or related condition, sexualand reproductive health decisions, ancestry, national origin, citizenship, age,disability, military or veteran status, genetic information or predisposinggenetic characteristic, status as a victim of domestic violence, sexualviolence, or stalking, or any other legally protected status.