Sous Chef

Description

Did you know Bardenay was the first restaurant and distillery in the nation? We pride ourselves on quality and fresh food, top-of-the-line booze, and a place where you can be a team! To succeed together, we value employee ideas, opinions, and input. One primary benefit of an employee-owned company is that we all have a vested interest in the success of Bardenay. Are you a team player, highly motivated, and passionate about your work? Then choose to work for Bardenay!

Top perks:

• Offer of medical, dental, and vision insurance on day 1!!
• Enjoy a complimentary meal while working and end your shift with one complimentary beer or cocktail and a $1 beer or half-off cocktail!
• Bardenay is 100% employee-owned which means you can get shares annually! 
• We are closed on Christmas, Thanksgiving, and the Fourth of July. Plus, it’s a paid holiday!
• Monthly $100 Bardenay gift card!

As a Sous Chef, you are Responsible for all food production and maintaining food quality and sanitation standards. Manage personnel and inventory to ensure the timely and high-quality execution of our menu for our guests. Follow the written schedule to maintain labor costs at or below 18% of food sales or 11% of total sales.

General Responsibilities

• Plans with the Chef and cooks all the daily specials, soups, and nightly dinner specials.
• Ensure each station is scheduled appropriately for both the expected volume of business and staff proficiency.
• Maintains the highest sanitary standards, enforces Idaho food code, and holds a ServSafe manager certification.
• Maintain proficiency in all stations. 
• Ensure staff is trained appropriately for their specific role.
• Organize walk-ins, cover dates, and neatly store all the leftover products that are reusable.
• Ensures that assigned work areas and equipment are clean and sanitary during shifts.
• Maintain consistent ticket times and plate presentations.
• Notifies the Chef of expected shortages.
• Supervises the daily production of food, cost of food, and labor.
• Maintain portion and quality control of the food menu.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Supervises all other day and night kitchen employees.
• Interacts with the General Manager, Assistant Manager, Bar Manager and wait staff to ensure food production consistently exceeds the expectations of guests.
• Motivate and positively lead staff by example.
• Manage conflict by open fair problem-solving approaches.
• Retain staff by being a Leader, not a Boss.

Requirements

Job Qualifications

Experience/ Knowledge:

• Basic understanding of professional cooking and knife handling skills. 
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous prep or line cook experience. 

Skills/Aptitudes:

• Professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated, and organized. 
• Commitment to quality service, and food and beverage knowledge.

ADA Information

Physical Requirements:

• Ability to speak and hear.
• Close and distance vision.
• Frequent walking with some standing at times.
• Will walk for long periods of time, possibly extended distances.
• Frequently lifts/carries up to 25 lbs.
• Occasionally lifts/carries up to 50 lbs.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Able to reach hands and arms in any direction and kneel and stoop repeatedly.