Sous Chef Job Description
        Revised May 2023

POSITION TITLE: Sous Chef             

FLSA CLASSIFICATION: Exempt/Salary 

SUPERVISOR’S TITLE: Executive Chef 

Summary/Objective:

Assists the Executive Chef to manage daily kitchen activities, including overseeing kitchen operations and supervising staff when the Exec isn’t present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by the Executive Chef. 

Benefits:

• Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service
• 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees
• Life Insurance
• Long term and short term disability available 
• Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team
• Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource
• Paid maternity and paternity leave
• Minimal nights and/or weekends
• Competitive salary
• Dental and Vision benefits available
• Paid training
• Paid time off
• Growth and Development opportunities available

Essential Functions:

• Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning standards
• Performs periodic and regular inspections of kitchen to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment.
• Leads kitchen team in chef’s absence
• Follows proper training manual procedures when it comes to equipment item requests. Properly filling out the document and submitting it to your superior before house submission.
• Provides guidance to junior kitchen staff members if on staff.
• Oversees and organize kitchen stock and ingredients when Exec isn’t present.
• Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance.
• Keeps service line prepped and stocked, especially before and during prime operation hours
• Assists with supervision all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists Executive Chef with any duties or tasks needed.
• Attends food committee reviews at least once a month to ensure that the expectations of the house are being met.
• Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events.
• Reviews how the overall job performance was executed mid semester, semester, and end of year through progress reports.
• Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen and GHC attire while traveling.
• Communicates client feedback to chef and upper management as needed.
• Receives trucks and check for quantity and quality
• Always keeps a professional working relationship with all vendors, and clients always.
• Abides with all scheduling and time management protocol as assigned by the Exe. Chef or other GHC management.
• Assists in monitoring of scheduling and time management of self and on-site staff.
• Performs other duties as assigned

Education and/or Experience:

• 1-2 years of line cook experience required

Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  
• Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Certificates, Licenses, Registrations:

• Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment.

Physical Demands:

• Ability to stand over 2/3 of the time.
• Ability to walk over 2/3 of the time.
• Ability to lift up to 50lbs. under 1/3 of the time.