Summary of Position:

Iacofano's is seeking a strong Sous Chef candidate with the desire for upward movement to begin training for the Chef/Kitchen Manager position. The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen, assuring an efficient and effective operation. The Sous Chef will: build a culture of teamwork, enthusiasm, and superior service with the staff; train, motivate, and supervise subordinates. 

Job Responsibilities and Duties:

Staffing:

• Maintains accurate labor cost
• Maintains a level of staffing to accurately and efficiently produce orders in a timely manner
• Knows and understands what kitchen positions are needed, the scheduling void they will fill, starting hourly or salary and how they will affect the budget
• Places employment adds that properly portray the needs of the position and what is required of the position
• Ensures that proper paperwork, orientation and time clock procedures are in place before the employee starts
• Properly names the employees position, pay rate for the position and trains the employee to perform efficiently and accurately with minimal supervision
• Creates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes in the schedule
• Monitors clocking in and out of employees daily to keep accurate records; knows why an employee would be receiving overtime
• Maintain and communicate an on-call system of qualified cooks to fulfill the needs of our customers every day of the year 24 hours a day.
• Product & Inventory
• Maintains accurate food cost
• Orders using the proper systems that Iacofano’s deems necessary to create the most accurate inventory and product consistency
• Accurately orders all necessary products to produce for upcoming, unforeseen and forecasted orders
• Reduces store runs on regularly used products
• Properly receives supplier orders; checks for quality and rejects unacceptable product; makes sure that invoices are properly marked when receiving goods
• Handles, stores and rotates all products properly using FIFO
• Portions products consistently for speed and accuracy whether it’s frozen, refrigerated or room temperature product
• Maintains & calculates monthly (4-week) inventory

Recipes:

• Develops recipes using equipment and staffing available
• Records & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notes
• Properly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised
• Monitors that recipes are being replicated properly with the best presentation possible, customers eat with their eyes first

Production:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
• Assumes 100% responsibility for quality of products served
• Uses systems that allow employees to accurately plate products for consistency; ex. set number of chicken tenders per row in a hotel pan or set number of rolls per sheet pan for baking. This allows for counting a number of pans by using simple multiplication to compute the total number of pieces
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

Sanitation:

• Maintains a clean and sanitary workstations, walls, shelving and flooring including but not limited to tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat top range, refrigeration equipment any/and all other equipment
• Ensures and monitors that employees are following proper sanitation to prevent cross contamination, proper storage of product and proper employee hygiene
• Knowledge of DHEC Regulations. Maintains DHEC Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc. at or above a score of 95
• Works towards making the kitchen and facility a FDA audited kitchen.
• Responsible for closing the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Maintains ServSafe Certification

Employee:

• Monitors & documents employee attendance issues
• Monitors, resolves & documents employee disciplinary actions against company policies set forth in the Iacofano Group, LLC Employee Handbook.
• Maintains employee performance reviews at 90 days, 6 months & with any changes in job descriptions and properly relays them to the Director /Office for approval
• Cross trains employees with the ability and motivation in one or more positions in the kitchen to shift labor when necessary & to cover shortages
• Creates, schedules & maintains a monthly kitchen meeting
• Reviews notes from the previous meeting on goals
• Encourages employees to bring suggestions for improvement

Meeting topics to include but not limited to:

• Customer compliments & complaints
• Next month's specials Creates goals for the next month
• Next month's goals
• Order accuracy
• Needs for improvement
• Sanitation & organization of the kitchen and storage areas
• Encourages employees through positive reinforcement
• Information Technology
• Understand and be willing to be trained on company email, software, ordering and inventory systems
• Exclusively use the software for inputting orders and inventory
• Use company email for communication

 A minimum of 3 years of experience in kitchen preparation and cooking.

• Must be able to communicate clearly with managers, kitchen and packaging personnel.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours)
• ServSafe Certified