🚀 Sous Chef- Harborside

Sous Chef - Harborside at Legal Sea Foods

Overview

This position manages and directs the work of the heart of house (HOH) team members which includes hiring, scheduling, assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; resolves team member complaints; decides upon termination and other discipline of team members reporting to the Executive Chef; and is responsible for inventory, variances, and ordering with respect to the HOH Department.

Organizational Relationships

• This Position reports to: Executive Sous Chef.
• The Incumbent and all team members within the assigned department report directly to the Executive Sous Chef. In larger restaurants, multiple Sous Chefs may report to the Executive Sous Chef. In other restaurants, where the structure is smaller or does not include an Executive Sous Chef, this position may report directly to the Chef. Each Sous Chef is responsible for supervising the team members within their assigned department(s), including oversight of hiring, training, scheduling, and performance management. While HOH departments such as Dishwashers, Prep/Receivers, and Cooks typically report to a designated HOH manager, the General Manager retains overall responsibility for ensuring proper management coverage, staffing, and team member retention.

Duties & Responsibilities

• In the absence of the Executive Chef or the Executive Sous Chef, the Sous Chef is responsible for managing and directing the work of all HOH departments.
• Responsible for exercising discretion and independent judgment with respect to the HOH Department, including interpreting, implementing and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances.
• Assist in controlling food costs by ensuring properly billed, received product, and investigating variances.
• Assist in controlling labor costs.
• Ensure that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Team Member Handbook).
• Perform job functions of other management personnel in their absence and/or in addition to them.
• Address guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
• Utilize all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).
• Assign, direct, review, and approve work of the Cooks and HOH team members while working in the restaurant.
• Responsible for the development and growth of the Cooks and HOH team members within the assigned department, including empowering, delegating, following up on duties, and providing ongoing mentoring.
• Determine appropriate staffing levels within the assigned department for each shift and manage breaks, meal periods, and shift cuts based on business needs.
• Participate in interviewing and hiring Cooks and HOH team members, making recommendations for hiring decisions.
• Complete and conduct performance appraisals for Cooks and HOH team members.
• Handle discipline and performance management for Cooks and assigned HOH team members.
• Authorize and assign overtime when necessary. Ensure Company recipes are adhered to, and approved products are utilized.
• Exercise discretion and independent judgment with respect to decisions involving the management and operations of HOH Departments as assigned.

Skills & Competencies

• Must be able to relate to Guests, Supervisors, Subordinates, Co-workers, Vendors, and other people with whom they have contact while on duty in a courteous and professional manner.
• Good judgment, the ability to make independent decisions without direction from others and to solve problems arising in the course of performing the work.
• Excellent guest service skills.
• Ability to understand guest needs and ask questions to expedite the handling of requests.

Minimum Education & Training

• 3 – 5 years in professional kitchens, with 1 year in a Sous Chef or similar leadership role
• Culinary degree or certificate preferred; high school diploma required.
• Prior work experience in a restaurant or hospitality position required.
• Serv Safe Food and Alcohol Certification required.
• Leadership qualities include good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with guests, vendors, team members, management, and Company personnel.
• Good judgment, the ability to make independent decisions without direction from others and to solve problems as they arise.
• Excellent guest service skills.
• Ability to understand guest needs and ask questions to expedite the handling of requests.
• Proficiency in Microsoft Outlook, including email management, calendar scheduling, and task organization, is required.

Environmental Working Conditions

• Restaurant generally open 7 days a week; 365 days per year.
• Incumbents usually work 50 hours a week.
• Ability to exert fast-paced mobility for the entire shift. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe. Often able to lift and carry items weighing up to 50 pounds.
• Involves repetitive hand and wrist motion. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.
• Significant time spent in the kitchen interacting with team members.

Legal Sea Foods participates in the federal E-Verify program to confirm employment eligibility of all new hires. E-Verify is an online system that allows businesses to determine the eligibility of their employees to work in the United States. All new hires will be required to complete Form I-9 and successfully participate in the E-Verify process.