Job Title: Sous Chef

Reports to: Executive Chef/GM

Employment Status: Full-Time, Exempt-Salary

We are looking for a team leader who is energetic, detail-oriented, analytical, rigorous, highly organized, passionate about hospitality, and experienced. This Individual should also create a culture of diversity, inclusivity, collaboration, and teamwork. Advanced interpersonal skills to help navigate complex working relationships and a strategic mindset that allows to plan and develop talent management, training, and safety.

Essential Functions and Duties:

The Sous Chef is responsible for executing the menu and assisting in menu planning with the Executive Chef, preparing meals, and aiding in managing/directing the kitchen staff including line cooks and dishwashers. Responsible for collaborating with the Executive Chef and FOH Management in managing all team members for a cohesive partnership.

What we are looking for:

• Making periodic and regular inspections of units to observe the quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Coordinating all training activities for kitchen and service staff. Includes identifying training needs, as well as the implementation of programs to address training needs.
• Developing recipes and portion specifications, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints
• Participating in other menu planning activities including the determination of purchasing specifications, product and recipe testing, and menu development.
• Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas.
• Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations
• Performing other work-related duties as assigned

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Working understanding of human resource principles, practices, and procedures.
• Excellent time management skills with a proven ability to meet deadlines.
• Ability to function well in a high-paced and at times stressful environment.
• Proficient with Microsoft Office Suite
• At least two years of related experience is required.

Education and Experience:

• Two years of progressive experience in high-volume food production or catering
• At least one-year previous kitchen experience (cook, lead cook, sous chef) in a well-established restaurant
• An equivalent combination of relevant education and/or experience is considered.
• Ability to work in high-stress environments.

Physical Requirements:

The physical demands described here represent those that must be met by an employee to perform the essential functions of this position successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.

MML Hospitality is an equal opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors.

PM22