Sous Chef

Job Summary
The Sous Chef is responsible for the plating, cooking and presentation of food using established recipes and guidelines; assisting with the efficient operation of the kitchen, and maintaining responsibility for oversight of the kitchen in the absence of the Head Chef.
Essential Functions
Supervise and coordinate all related culinary activities, ensuring that all food is consistently prepared and served according to the RHC’s recipes, portioning, cooking and serving standards.
Attend bi-annual team meeting to devise marketing plans for restaurant sales, and review menus and merchandizing prices to devise strategies that widen brand awareness, include new trends, and address budget requirements.
Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition.
Control food cost and usage by properly estimating food consumption and requisition for food purchases.
Establish presentation techniques and manage execution.
Train, coach, and supervise kitchen staff to ensure staff remains on task, and upholds all safety and sanitation standards.
Provide input to corporate on review and updating of kitchen policies and procedures.
Communicate and train kitchen staff on all updated policies and procedures.
Attend weekly Head Chef meetings
Ensure operability, maintenance, and proper usage of kitchen equipment.
Arrange kitchen purchases and repairs.
Assist the Head Chef with recruiting, interviewing, and hiring of quality kitchen staff.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees, ensuring that the orientation and training process is completed and documented in its entirety.
Complete quarterly staff performance reviews and in consultation with GM and HR, take disciplinary action when needed, ensuring prompt, fair and consistent corrective action for any violations.
Perform administrative duties such as ordering, inventory, writing schedules, and using computer programs needed to complete tasks.
Comply with nutrition and sanitation regulations and safety standards.
Monitor staffing and cut labor as necessary, working to meet labor cost objectives.
Monitor food waste and ensure food cost is correct.
Collaborate with FOH (front of house) in professional manner.
Communicate with guests in regard to special requests and/or food allergies to ensure food accuracy for guest safety.
Communicate with guests to learn level of satisfaction and capture feedback to guide future improvements.
In collaboration with team, and with approval from corporate, use guest feedback and industry wide trends to develop new dishes, and/or implement new tools or technology in the kitchen.
Address guest inquiries upon request and resolve guest concerns in a respectful and effective manner.
Ensure scheduling is completed.
Create weekly specials, ensuring that food costs are kept in line and ticket times are low. Measure and document success of specials for future use.
Perform other duties as assigned.
Experience and Education:
A minimum of 1 year of experience in varied kitchen positions and/or 1-2+ years of kitchen experience at Roadhouse Cinemas
Servsafe Certification (all locations).
Ability to work on a brigade-style line.
Basic computer knowledge working with Microsoft Word and Excel, as well as ability to navigate computer program.
Strong leadership, organizational and decision-making skills.
Effective communication skills

Physical Requirements
Frequently stoop, kneel, crouch, or crawl.
Must be able to stand/walk for 8 hours; bend, push, pull; lift 50 lbs.
Must be able to walk, climb stairs, balance.
Use hands to grip, handle, feel, reach.
Use cleaning compounds and cleaning products.
Exposure to hot and/or cold temperatures.
Bend, push, pull, lift 50 pounds at waist or shoulder level. Over 50 pounds requires usage of lift-assists.
Requires normal color vision.?
This is a Safety Sensitive position due to the requirements of working with sharp tools and machinery.