Sous Chef

Required Years of Experience

2 years

Job Details Duties and responsibilities
Culinary leadership

• Collaborate with the Executive Chef/Owner in menu planning, recipe development, and overall culinary strategy.
• Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence.

Kitchen operations

• Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow.
• Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency.

Menu development

• Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection.
• Adapt menus to accommodate seasonal ingredients and guest preferences.

Staff supervision and training

• Train and mentor kitchen staff, fostering a positive and collaborative work environment.
• Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards.

Quality control

• Maintain rigorous quality control measures to ensure that every dish meets the established standards.
• Conduct regular tastings and inspections to uphold the culinary excellence of the establishment.

Inventory management

• Manage kitchen inventory, including ordering, receiving, and storage of ingredients.
• Implement cost control measures to optimize kitchen expenses while maintaining quality.

Adherence to health and safety standards

• Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment.
• Conduct regular inspections to identify and rectify potential hazards.

Collaboration with culinary team

• Work closely with other members of the culinary team, including pastry chefs, line cooks, and kitchen assistants, to ensure seamless coordination.
• Collaborate with the front-of-house staff to meet guest expectations and address special requests.

Scheduling and shift planning

• Create staff schedules, taking into account business demands and individual team members availability.
• Manage shift rotations and breaks to maintain an efficient and motivated kitchen team.

Event catering

• Oversee catering operations for special events, ensuring a high standard of culinary execution.
• Collaborate with event planners to customize menus for private functions and banquets.

Continuous learning and development

• Stay abreast of culinary trends, techniques, and innovations, integrating new concepts into the menu.
• Attend workshops, culinary events, and training sessions to enhance personal and team skills.

Guest interaction

• Interact with guests when necessary, addressing feedback, accommodating special requests, and ensuring a positive dining experience.

Cost management

• Collaborate with the Head Chef on budgeting and financial planning for the kitchen department.
• Implement strategies to minimize food wastage and control operational costs.

Recipe standardization

• Develop and document standardized recipes to maintain consistency in taste, presentation, and portion sizes.
• Ensure that recipes are easily replicable by kitchen staff.

Physical Requirements

• Must be able to stand and walk for extended periods, including climbing stairs
• Ability to occasionally lift and carry up to 50 pounds.
• Must be comfortable working in a fast-paced, dynamic restaurant environment that may include exposure to hot surfaces, noise, and kitchen activity.
• Ability to work evenings, weekends, and holidays as needed for operational coverage and support.

Blackfoot Hospitality is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status. Compensation Details

Compensation: Salary ($70,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts

Required Skills

Leadership

Team Management

Creativity

Adaptability

Mentoring

Communication

Attention to Detail

Problem Solving

Time Management

Customer Service

Financial Acumen

Safety Awareness

Collaboration

Flexibility

Physical Stamina

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