Position Overview
The Sous Chef is responsible for the assisting in of all culinary business operations and management of all back of house staff including: training and coaching staff, meeting financial goals, production of offerings and upholding company culture. The Sous Chef also is responsible for assisting in back of house administrative processes.
The Sous Chef reports to Executive Chefs and General Managers on a daily basis as well as to the National Culinary Director on an as needed basis.
Core Duties & Responsibilities:
Oversee culinary administration duties including invoicing, cost control, labor control, budgeting, menu development, and strategic planning of the department
Manage facility and equipment maintenance or improvement in coordination with the General Manager
Oversee kitchen staff programming; service and hospitality standards, scheduling, training, and onboarding/offboarding
Work proactively with Event Sales, Event Manager and Culinary Director to oversee all event coordination
Teamwork & Communication
All leadership positions are expected to adhere to our guiding principle of Leadership, Managing, and Accountability (LMA)
Provide a strong sense of leadership, including both FOH and BOH hospitality and communication – lead by example
Maintain a strong sense of ownership of entire culinary offerings provided by Gin & Luck
Execute Culinary offerings with a high level of precision and care
Maintain culinary management in all special projects, kitchen operations and menu development
Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company
Maintain effective communication with General Managers, Culinary Director and all staff
Maintain a reasonable schedule with flexible availability; on days or nights off, be on call and ready to manage and respond to emergency situations
Maintain a reasonable response time for all communication – minimal of a confirmation (by email, slack, text or call) same day with a timeline in regard to a full response
Contribute to public relations and press inquiries in a professional manner as directed by Company. This may include verbal, written, radio, video or online interviews, and photos. All press inquiries made directly to you must be referred to Company
As a key ambassador for Gin & Luck, act in a professional manner and represent the bar graciously whether you are in house, traveling on behalf of the company, or at industry events
Service Standards
Directly oversee culinary staff development (service and hospitality standards) to ensure all duties are met and exceeded; handle escalated staff issues
Provide creative and technical influence to Culinary Team in keeping with Gin & Luck Core Values
Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; build relationships with preferred patrons; maintain good community relations
Oversee training of all kitchen positions; train new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them G&L's expectations, steps of service steps, and standards operating procedures
Be capable of covering any position in the kitchen at any time
Administrative Duties
Meet with the admin and leadership team monthly to review monthly P&L’s with management team and ensure all targets are being hit and proactively plan improvements
Participate in marketing initiatives and activations as needed
Assist in hiring for all culinary positions with assistance from General Manager and Administrative Manager
Administer bi-annual check-ins and annual reviews
Write and manage execution of business policies, SOP’s, kitchen related job descriptions, quizzes, and disciplinary initiatives
Manage and execute Culinary Administration duties including cost control, payroll/labor control, menu development, and scheduling with Culinary Director
Maximize Company profitability with a target margin of 20%; monitor financial controls established by Culinary Director
Assist design and implementation of Company policies and standard operating procedures (SOP); evaluate and improve such policies and SOP
Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company
Communicate all facility maintenance and improvements needs to the General Manager; Manager’s approval is needed for all initiatives over $250
Work proactively with Event Sales, Event Manager and Culinary Director to oversee all event coordination
Human Resources
Communicates performance expectations in accordance with job descriptions for each position
Coaches and counsels employees regarding performance on an on-going basis
Ensures employees are treated fairly and equitably. Strives to improve employee retention
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
Ensures recognition is taking place across areas of responsibility
Physical Demands
The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations
Required Qualifications:
3+ years of proven kitchen management experience in a reputable establishment
Highest levels of EQ and discretion
Ability to lead and develop teams
Skilled in managing BOH systems
Exceptional culinary skills and a deep understanding of various food preparation techniques, flavor profiles, presentation styles, culinary trends, and food safety regulations
Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments
Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment
Outstanding communication skills with the ability to interact effectively with team members
Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings
Patience and adaptability
Self-motivated and a team player
High ethics, hard worker, and a great sense of humor
Desired Qualifications:
Culinary or Trade Certification
4-6 years of related experience in a high-volume establishment
3-4 years of supervisory experience
Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons
Demonstrate the Core Values of Gin & Luck
Curiosity: We learn and improve through active observation and creative problem solving.
A.B.K.: We anticipate, prepare and execute with intention.
Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end.
Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us.
Connection: We build relationships through intuition, empathy, and transparency
What We Offer:
Gin & Luck strives to create a welcoming, nurturing and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation range for this position is $65,000-7$0,000. Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law.
Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion