Sous Chef

SERG Group; Hilton Head Island (SC); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Paid Time Off

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Tuition Reimbursement

Career Growth Opportunities

Retirement Plan

Employee Rewards Program

Job summary

SERG Restaurant Group seeks a Kitchen Manager to lead all kitchen functions under the direction of the Executive Chef. Responsibilities include training staff, maintaining quality standards, and controlling costs in a high-volume setting.

Required experience in a busy restaurant, strong sanitation practices, and the ability to manage schedules and supervise cooks. Applicants should be able to work up to 55 hours/week and pass ServSafe requirements.

Qualifications

• 1-2 years back-of-house management preferred.
• At least 6 months in a similar capacity.
• Ability to perform basic math calculations.
• Proficient in using Microsoft Office.
• Able to work flexible schedule incl. weekends/holidays; up to 55 hours.

Responsibilities

• Promote and act in line with the SERG Restaurant Group mission.
• Monitor sanitation practices and ensure regulatory compliance.
• Maintain cleaning schedules for kitchen areas and storage.
• Check quality of raw and cooked foods to meet standards.
• Control food cost and usage via recipes and waste control.
• Supervise cooks or workers in food preparation.
• Ensure consistent prep, portioning, and serving per recipes.
• Inspect supplies and equipment for conformance to standards.
• Coordinate with team to plan menus and pricing.
• Oversee training of kitchen staff on equipment and safety.

Skills

Back-of-House Mgmt

Leadership

Cost Control

Sanitation

Training

Education

ServSafe Certification

Tools

Microsoft Office

Job description

Job Description

Responsible for all kitchen functions as directed by the Executive Chef, including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high-volume restaurant setting.

Benefits

• Paid Time Off (PTO)
• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Disability Insurance
• Tuition Reimbursement
• Career Growth Opportunities
• Retirement Plan
• Employee Rewards Program

Responsibilities

• o Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.
• o Monitor sanitation practices to ensure that employees follow standards and regulations.
• o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• o Check the quality of raw or cooked food products to ensure that standards are met.
• o Check and maintain proper food holding and refrigeration temperature control points.
• o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• o Supervise or coordinate activities of cooks or workers engaged in food preparation.
• o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• o Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• o Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• o Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• o Check the quantity and quality of received products.
• o Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
• o Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• o Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• o Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• o Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• o Attend all scheduled employee meetings and offers suggestions for improvement.
• o Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• o Plan, direct, or supervise the food preparation or cooking activities of the restaurant.
• o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• o Estimate amounts and costs of required supplies, such as food and ingredients.
• o Instruct the FOH and BOH in the preparation, cooking, garnishing, or presentation of food.
• o Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• o Demonstrate new cooking techniques or equipment to staff.

Requirements

• o 1-2 years of back of house management preferred
• o At least 6 months of experience in a similar capacity
• o Ability to perform basic math calculations
• o Proficient in using Microsoft Office
• o Able to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week
• o ServSafe Certification or plan to receive one within 3 months
• o Able to communicate effectively with managers, kitchen and dining room personnel, and guests
• o Able to reach, bend, stoop, carry and frequently lift up to 50 pounds
• o Able to work in a hot and humid environment for long periods of time (standing over grills and heat lamps)
• o Able to work in a standing position for long periods of time (up to 9 hours)
• o Must be eligible to work in the United States