HR: Sous Chef
Responsibilities and Requirements: Sous Chef
Are you a skilled Sous Chef with a talent for keeping things organized? Are speed, accuracy, and consistency among your secret ingredients? From popular grab-and-go meal solutions to legendary jumbo lump crab cakes, the Gourmet-to-Go case at Eddie’s of Roland Park is a one stop shop for heat-and-serve entrées, sides, soups and more. Do you have what it takes to join Eddie’s acclaimed cooking crew?
As a leader of Eddie’s professional kitchen, you are responsible for safe, efficient, and high-quality production work in support of catering, grab-and-go, and in-store prepared foods fulfillment. The ideal candidate will be a motivated and detail-oriented team player with a commitment to quality and experience working in a restaurant setting and/or commercial kitchen. This is a full-time position in a fast-paced environment, with a focus on customer satisfaction.
Renowned for its superior selection and exceptional service, Eddie’s of Roland Park is an independent, family-owned grocery destination that has served the greater Baltimore community for more than 75 years.
Position Summary:
- • The Sous Chef is responsible for assisting the Executive Chef in the implementation of food preparation and management of the kitchen. This person will work alongside the Executive Chef managing daily kitchen activities including overseeing staff; preparing food by following designated recipes; ensuring food quality, freshness, and consistency; and monitoring ordering and stocking. The Sous Chef will lead the team in the Executive Chef’s absence.
Essential Tasks & Responsibilities:
- • Assist Executive Chef in planning and preparation of high volume of entrees and side dishes for prepared food counter and catering orders,
• Suggest new and creative recipes and portion specification in accordance with customer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints,
• Provide guidance to staff members including, but not limited to cooking, food preparation, and plating,
• Assist in ordering products,
• Work with Executive Chef in the preparation of operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations increase sales, reduce costs, and thereby improve gross profit,
• Will assist in managing inventory and tracking transfers and shrink to minimize waste,
• Responsible for assisting with inspections to maintain quality of food preparation and service; food appearance; and cleanliness and sanitation standards of production areas, and equipment,
• Maintain kitchen organization,
• Assist Executive Chef in hiring, staffing, and overseeing kitchen personnel,
• Assist with training and staff development of the kitchen staff,
• May devise staff schedule,
• Make recommendations and provide feedback to Executive Chef regarding staff performance,
• Assist in the disciplinary process and corrective action,
• Ensure that staff adheres to company policies and all applicable state and federal laws.,
• Oversees staff and provides leadership in the absence of the Executive Chef,
• Perform general cleaning and keep working areas in neat and safe manner, and - • Performs additional duties as assigned or required.
Supervisory responsibilities:
- • Supervises Cooks and Prep Cooks in the absence of the Executive Chef.
Qualifications, Experience, Knowledge/Skills/Ability:
- • Associates Degree in Culinary Arts or related hospitality field.
- • ServSafe Certification and HAACP knowledge a plus
- • Two (2) to five (5) years of restaurant (fine dining) and/or kitchen management experience.
• Thorough understanding of food safety and sanitation.
• Thorough knowledge of food preparation, production, and plating,
• Ability to create new recipes and form new ideas,
• Strong leadership skills and ability to manage staff in absence of Executive Chef,
• Strong understanding of sales and customer service,
• Strong time management skills and ability to maintain focus,
• Must be results production-oriented with excellent communication skills using diplomacy and discretion,
• Experience with inventory, transfers, and shrink,
• Attention to quality and safety,
• Eye for detail,
• Strong organizational and problem-solving skills,
• Ability to exercise good judgment and strong communication skills,
• Professional presentation and attitude,
• Ability to work as a team player in a fast-paced environment, multi-task, and meet deadlines.
We are an Equal Opportunity Employer and fully subscribe to the principles of Equal Employment Opportunity. Applicants and/or employees are considered for hire, promotion, training opportunities, and work assignments, without regard to race, color, religion, creed, sex, sexual orientation, gender identity, marital status, national origin, age, veteran status or disability.