Sous Chef

Evviva Trattoria; Concord (NH); On-site; USD 45,000 - 65,000; Full time

Job summary

Evviva Trattoria in Concord, New Hampshire is seeking a dedicated Sous Chef to support the executive chef in efficiently operating the kitchen while adhering to budgetary and labor standards. Your responsibilities will include managing ordering, overseeing prep and line cooks, and assisting with training and performance reviews.

The ideal candidate will have experience in culinary operations and maintain current certifications, including Serv Safe. The role is pivotal in ensuring a high-quality dining experience.

Qualifications

• Assists with monthly inventory and knowledge of budget for purchases, sales, and labor.
• Trains cooks with any menu changes.
• Serv Safe, Allergy and Choke Safer certifications up to date.

Responsibilities

• Supports the executive chef in kitchen operations.
• Writes and updates prep lists.
• Oversees prep and line cooks to meet recipe standards.
• Responsible for daily, weekly, and monthly cleaning plans.

Job description

The Sous Chef’s role is to support the executive chef in efficiently operating the kitchen staying within the budget and labor standards. Your duties and responsibilities include but are not limited to the following:

• Responsible for establishing pars, keeping order guides updated and all ordering.
• Assists executive chef with monthly inventory.
• Knows the budget for purchases, sales and labor and helps meet the budget standards on a daily, weekly, monthly and yearly basis.
• Writes and updates prep lists.
• Oversees prep and line cooks, holds them to recipe standards.
• Assists executive chef with progressive discipline, one on one’s and performance/station reviews.
• Identifies holes in the schedule, develops and executes new hire and training plans for all new employees.
• Updates and oversees execution of daily AM and PM line checks.
• Responsible for keeping prep books updated with most current recipes.
• Trains cooks with any menu changes.
• Responsible for keeping temperature logs current and up to date.
• Audits ticket times at random and develops a plan for taking corrective action when necessary.
• Responsible for developing and overseeing daily, weekly and monthly cleaning plans.
• Develops a deep clean schedules and oversees completion.
• Maintains repairs and maintenance logs.
• Assists executive chef with daily specials and weekly food plans.
• Passes on their food knowledge to the FOH staff during daily pre-shifts and meetings.
• Serv Safe, Allergy and Choke Safer certifications are up to date.
• Trimark Inventory and Ordering.