Sous Chef

Company: Next Door Eatery
Location: Fort Collins
Posted on: May 9, 2020

Job Description:

Summary Next Door American Eatery in Fort Collins, Colorado is a comfortable place with an urban feel, bringing a lively downtown vibe wherever we are. Where you can stop by the bar for a beer, grab a quick bite, meet with family or friends, and feel welcomed by caring, fun people. The Assistant Kitchen Manager supports the Kitchen Manager in building a cohesive BOH team, managing the daily operations of the BOH, and creating an environment of fun, warm and relaxed hospitality. The right candidate must have the ability to manage and inspire staff, a solid understanding of restaurant operations, and have the ability to bring creative solutions to the table. The right person must have experience managing people and be passionate about our philosophy that ingredients should be consciously sourced to ensure the highest quality results. This is a wonderful opportunity for anyone who wishes to be part of a rapidly growing company with a people-driven culture. Responsibilities Lead the BOH staff in the successful operation of service, embody the restaurant's values and culture. Act as Kitchen Manager when Kitchen Manager is not present in the restaurant. Manage all BOH staff, direct work assignments, and allocate tasks. Ensure consistency in techniques to be used for proper food preparation, portioning, and plating as outlined in Compeat, product rotation, and mise en place. Assist Kitchen Manager with employee supervision, discipline, training, and development. Evaluate employee performance, provide feedback to employees, and discipline employees as necessary. Interview, make recommendations for hiring, firing, advancement, and promotion of BOH staff. Help and inspire each employee to reach their greatest potential. Create a positive work environment for all BOH staff. Promote cohesive teamwork and communication between all employees. Receive complaints or grievances from BOH staff and resolve disputes when they arise. Enforce company policies including policies relating to staff conduct. Appraise BOH staff productivity and efficiency and provide appropriate oversight and resources to BOH staff to ensure compliance. Ensure line checks are executed every shift prior to every service to ensure quality, consistency, and appropriate pars of products. Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen. Ensure compliance with operational standards, health department regulations, and all federal/state/local laws. Always follow company policies and procedures. Control the flow and distribution of ingredients and supplies. Communicate food preparation, product rotation, and proper mise en place to cooks and BOH staff. Assess food quality and characteristics. Ensure every dish is prepared in strict accordance with the restaurant's recipes and standards. Receive orders delivered by purveyors, identify variations, substitutions, and exclusions, determine menu adjustments, and communicate with Kitchen Manager as necessary. Open and close the restaurant. Manage service approximately five shifts each week. Prepare and send daily reports at the end of each shift/week. Support Kitchen Manager in planning and controlling expenses. Ensure the forecasted schedule is submitted to the Culinary Director for review prior to posting. Input/update declining budget information every shift and submit to the Culinary Director. Organize/deliver pre-shift huddles with BOH and FOH employees ensuring staff is informed and can best serve customers. Communicate with Kitchen Manager and/or Manager on Duty about all kitchen related issues, menu changes, and updates relating to service. Support or conduct weekly BOH management meetings with Kitchen Manager. Attend weekly Chef calls organized by Culinary Director and communicate with employees accordingly. Develop business management and accounting skills by training with Kitchen Manager, managing restaurant inventory, and scheduling. Maintain service records for use in supervision of employees and control of food costs. Perform other duties and responsibilities as required or requested. Qualifications Solid computer skills; proficient in Microsoft Excel and Word, Aloha POS, scheduling software. Minimum 1 year of experience in a supervisory position for a full-service, high volume, urban casual dining restaurant, or other food and beverage establishment with a similar capacity and clientele. Having directly supervised 20 employees. Ability to manage multiple tasks at a time while maintaining attention to detail. Must be able to operate effectively as part of a team and communicate clearly. May be required to work in very warm or cold conditions for an extended period of time. The ability to work evenings, weekends, and holidays. Must be at least 18 years of age. Working Conditions Ability to perform all functions at the restaurant level. Working with hot, cold, and potentially hazardous equipment as well as operating office equipment. The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 45 pounds, frequently lift and/or move up to 45 pounds and occasionally lift and/or move up to 50 pounds. Operation of any high-pressure steam boiler or high-temperature water boiler. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Benefits we offer! Competitive salary PTO and Paid Sick Time Health, vision, and dental insurance 401K retirement plan with employer match Short-term and Long-term disability insurance Wellness reimbursement program Store discount Pet Insurance Educational Reimbursement Advancement Opportunities Great Company Culture and Community Involvement! The Kitchen Restaurant Group is an EEO Employer Employment Type: Full Time Years Experience: 1 - 3 years Bonus/Commission: No

Keywords: Next Door Eatery, Fort Collins , Sous Chef, Hospitality & Tourism , Fort Collins, Colorado