Hawthorne Craft Bar & Kitchen

Position Title: Sous Chef

Direct Report To: Executive Chef

Position Summary:

Responsible for supervising the daily operation of culinary department, supervising kitchen and restaurant staff with regard to quality, profitability, guest satisfaction, execution and staffing.

Primary Responsibilities:

Leadership

•       Set the appropriate example for all line level staff by demonstrating culinary skills, professionalism, and a commitment to excellence.

•       Assist in the recruitment, training, scheduling, and mentoring of culinary personnel while adhering to Company Standards and Core Values.

•       Must be able to demonstrate problem-solving skills and adapt to unexpected disruptions while keeping staff focused and motivated.

•       Create staff schedules, taking into account business demands and individual team members’ availability, strengths and abilities.

Menu Execution and Cost

•       Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection.

•       Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency.

•       Collaborate with the front-of-house staff to meet guest expectations and address special requests.

•       Develop and document standardized recipes to maintain consistency in taste, preparation, and portions.

Food Safety, Sanitation & Cleanliness

•       Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment.

•       Maintain the overall cleanliness of the kitchen operation by conducting regular inspections, maintaining cleaning checklists, and performing walkthroughs to rectify potential hazards or to identify necessary repair and maintenance needs.

Financial

•       Manage kitchen inventory, including ordering, receiving, and storage of products and supplies.

•       Assist in creating and implementing strategies to minimize food waste and control operating costs.

•       Collaborate with the Executive Chef on budgeting and financial planning.

•       Ensure proper scheduling procedures, inventory standards, waste management policies are being followed and are positively impacting operational costs.