Sous Chef

Reports to: Executive Chef, Executive Sous Chef

Direct Reports: Back of House Employees

Key Relationships: General Manager, Executive Chef, Executive Sous Chef, Back of House Manager,

Employment Classification: Exempt, Full-Time

General Description: The Sous Chef serves as a leader in ensuring that the culinary & operating standards of Argot are met within the restaurant. In the absence of the Executive Chef, the Sous Chef, alongside the Executive Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation. The Sous Chef will also need to assist the BOH management team with developing the kitchen and FOH staff to ensure meals are prepared in a timely manner at the highest level of quality. They are also involved in properly educating the team, both FOH and BOH, on menu knowledge. The Sous Chef will assist in developing key hourly employees to further deepen our talent pipeline.

Key Responsibilities

Leadership

• Assists in leading the restaurant by role modeling the highest level of culinary standards.
• Participates and partners with the GM & Executive Chef in the weekly GM meetings.
• Works with the Executive Chef to tackle and improve on the Culinary Operation agenda pertaining to the restaurant’s needs.

Guest Engagement

• Commits to passionate, intense, uncompromisingly high-quality hospitality and guest experience.
• Consistently executes food, beverage, service, and hospitality that aligns with the Argot brand.
• Engages and interacts in the guest experience by stepping out from the kitchen and cultivating regulars.

Business Acumen and Compliance:

• Operates smarter, plays offense with sales, builds trust with guests and investors.
• Possesses an uncompromising approach to food production and food quality standards.
• Properly executes the daily kitchen operational systems. Keeps systems binders complete, up to date, and organized with proper documentation.
• Practices proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers.
• Participates in third party sanitation audits and creates actionable items to resolve any outstanding items identified in the inspection.
• Works with the Executive Chef to improve operational knowledge of food & labor cost control.
• Receives products in correct unit count and condition by following receiving guidelines.
• Works to help foster a professional relationship with approved vendors and any issues that arise.
• Assists Executive Chef with properly executing menu rollouts for a successful implementation.
• Has a good understanding of the restaurant’s R&M needs and is able to communicate effectively to the Executive Chef, Executive Sous Chef, GM, & DO to keep all restaurant equipment in satisfactory, working condition.
• Leads a best-in-class approach to cleanliness, safety, sanitation, and food safety in the restaurant.

Employee Development:

• Identifies great people and develop them into great leaders.
• Helps drive recruitment of talent to the restaurant.
• Retains talent by inspiring, teaching, and embracing a culture of development.
• Ensures that operational and training standards are consistently followed.
• Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development.
• Supports continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions.
• Holds all employees accountable to Argot cultural values, goals, and standards.
• Properly communicates and creates an environment where new company initiatives are supported and embraced by the staff.

Additional Skills and Responsibilities

• Exudes excellence in hospitality both for internal and external guests.
• Analytical and organizational skills, as well as the ability to define and effectively solve a variety of changing situations under stress.
• Effectively communicates in written and spoken English.
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Passion for exceptional hospitality, food, and beverages.
• Ability to thrive in a fast-paced environment; ability to adapt and lead change.
• Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber, upscale restaurants.
• Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook, PowerPoint), Google Suite, POS, etc.
• Flexible work schedules, including nights, weekends, and holidays.
• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time.
• Knowledge and skills in analyzing P&L statements and overall financial performance.
• Working in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burns.
• Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Sometimes wear protective and safety attire, such as gloves.
• May work near contaminants and hazardous equipment.

Experience/Education

• Minimum 1-3 years’ experience in a supervisory kitchen position in a high-volume restaurant.
• Chicago ServSafe Manager Certification, Allergen Certification.
• Culinary Arts Degree preferred.

Argot provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.