Sous Chef
Company: Schwartz Brothers Restaurants
Location: Seattle
Posted on: May 2, 2024
Job Description:
Description:POSITION SUMMARYProvides support and assistance with
the administration of day to day operations, functions and duties
of the restaurant kitchen and staff as directed by restaurant
chefSUCCESS FACTORSSuccess factors are the combination of skills,
attributes and behaviors that, when applied, produce individual and
organizational success.
- Leadership: Ability to obtain results through other people by
motivation and empowerment, initiate actions while encouraging team
members to contribute.
- Human Relations: Ability to positively interact with a variety
of personalities, i.e. vendors, guests and team members.
- Organization and Planning: Able to coordinate and manage
numerous details at once. Skills to prioritize and manage
timeliness.
- Communication and Social Skills: Professional presentation and
appearance, solid verbal and written ability, poised, and an
excellent listener. Able to share ideas, instructions and
information so they are clearly understood while maintaining
cooperative working relations.
- Integrity: Embodies Schwartz Brothers' high standard of
professionalism.
- Judgement: Ability to recognize problems and to creatively and
immediately find solutions. Ability to set priorities and use
initiative. Solid decision maker.
- Planning: Ability to conceive the outline of successful
programs, i.e. budgets and action plans.
- Controlling and Awareness: Ability to measure performance and
if necessary, take corrective action.
- Staffing: Ability to select and develop employees by example
and through instruction. Actively conduct performance reviews.
- Financial Acumen: Understanding the relationship between sales
and costs and their effect on profitability. Able to control
expenses and manage the budget.ESSENTIAL DUTIES AND
RESPONSIBILITIES The following position responsibilities are
essential functions of the position. Successful job applicants will
be able to perform these essential functions with or without
requested accommodation.
- Maintains the highest standards of hygiene and sanitation.
Follows Health Department standards for hygiene and safe food
handling by clearly communicating and reinforcing standards and
procedures to all staff members
- Flexible schedule required. Able to work days, nights, weekends
and long hours
- Prepare all menu items and batch recipes in accordance with
recipes and only serves food that meets Schwartz Brothers
Restaurants standards of quality and excellence
- Complies with all portion sizes, quality standards, department
rules, policies and procedures
- Responsible for achieving projected labor and food cost
percentages through security, waste control, inventory control and
scheduling
- Ensures that the purchasing meets the company's standards and
quality as directed by restaurant chef.
- Monitors food production to guarantee that timing guidelines
are met
- Supervises kitchen staff including training and counseling
- Develops kitchen staff members' skills; builds teamwork and
morale
- Fulfills specific administrative duties including, when asked,
approval of invoices, inventory taking and scheduling
- Enforces Company policies and procedures, and actively promotes
the Schwartz Brothers Way of customer care
- Performing other duties as asked and directed.NOTE: The
statements contained herein are intended to describe the general
nature and level of work being performed by team members assigned
to this classification. They are not intended to be construed as a
complete list of all responsibilities, duties, and skills required
of individuals so classified. Requirements:MINIMUM QUALIFICATIONS &
REQUIREMENTSKnowledge, Skills, and Aptitudes:
- Strong knife handling skills
- Advanced food knowledge and a desire to learn more
- Basic math skills
- Intermediate to advanced computer skills with Microsoft Word,
Excel and Outlook
- Able to communicate clear directions
- Able to work in a team environment
- Able to speak, read and understand basic English
- Excellent communication and positive interpersonal skills
required
- Excellent interpersonal skills with the ability to work well
with a variety of personalities and under pressure.
- Strong organizational skills required.
- Ability to produce an excellent culinary and restaurant
experience for patrons.
- Moderate reading and writing skills; ability to follow and
direct written and oral instructions and procedures.
- Excellent time management, scheduling, managerial, and
organizational skills.
- Manual dexterity; auditory and visual skills required.Education
and Experience:
- At least two years of experience as Kitchen Manager or Sous
Chef
- Experience in a full-service restaurant or similar concept
preferred
- Relevant experience or training, which may be demonstrated via
degree or certificate, completion of apprenticeship, or other
experience necessary to become trained as a highly skilled
professional cook.
- High school diploma or equivalent preferred.
- ServSafe certification required
- Current Washington State Food Handler's card.Physical Demands
and Working Conditions:The physical demands described here are
representative of those that must be met by a team member to
successfully perform the essential functions of this position.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the functions.
- Required the ability to bend, twist, reach, stand and walk for
extended periods of time to perform normal job functions
- Ability to lift 50 lbs.
- Able to climb step stools and stairs
- Prolonged period of standing and preparing and cooking
food.
- Prolonged periods sitting at a desk and working on a
computer.
- Must be able to work in a kitchen environment that may involve
exposure to extreme hot or cold.
- Regularly required to talk or hear.
- Regularly exposed to kitchen equipment (e.g. oven, stove,
dishwasher, broiler, knives, etc.)
- The noise level in work environment is moderate to loud.
- Flexibility and/or reliability in work schedule are required to
provide support when needed.
- Able to work nights, weekends, holidays, and long hours.
- Frequent contact/immersion of hands in water, sanitation
solutions, meat products, poultry products, seafood and produce
items and frequent washing of hands.BENEFITS:Discounted meals at
Daniel s Broiler10% bonus program2 weeks vacation Sick time is
accrued at 1 hour for every 30 hours worked A paid day off each
year to use during your birthday monthChristmas is a closed
holiday401(k) with company matchHealth, dental, vision
insuranceVoluntary benefits such as LTD, commuting benefitsLength
of service bonusesOpportunity for grown and development- we promote
from within!Free Employee Assistance Program with access to
personal and financial resources, emotional support, and legal
guidanceOpportunities to give back through organized volunteer
events with Food Lifeline Salary Range: $70,000-$75,000,
DOECompensation details: 70000-75000 Yearly
SalaryPIeea8acbdca23-31181-34275866
Keywords: Schwartz Brothers Restaurants, Olympia , Sous Chef, Hospitality & Tourism , Seattle, Washington
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