Sous Chef

Duties and Responsibilities:

• Builds cooperative relationships with national and local market prepared food vendors.
• Develop strategic alliances based on innovation and product development.
• Negotiate pricing, vendor programs, delivery, and payment terms for prepared food products.
• Facilitate mutually beneficial agreements around promotional opportunities and support.
• Be first to market in new products, innovation, and points of difference.
• Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
• Launch/expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise.
• Completes all required reports, logs, and culinary audits/reviews in a timely manner.
• Lead, contribute to and execute parts of the culinary strategic plan for the division.
• Launch line reviews in support of customer and seasonal expectations.
• Leverage fact-based decision making to drive growth and profitability.
• Assists in kitchen schematics design and recommends adjacencies that support the efficiency of the space.
• Orientates new cooks within their respective area, core culinary standards and established food programs.
• Provides support for new restaurant openings and/or renovations.
• Provides leadership to culinary team members and kitchen managers.
• Assists with training, coaching and development of culinary team members.

EDUCATION, EXPERIENCE, CERTIFICATIONS:

• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record-keeping, and preparation of reports.
• Obtain and maintain current ServSafe Food Manager's Certification within six months of hire/promotion.

POSITION QUALIFICATIONS:

• Ability to work various shifts in a 7/365 team oriented environment
• Excellent customer service skills and an ability to communicate effectively
• Self-starter able to prioritize and handle various tasks simultaneously
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing,

sanitation, security, company policies and procedures, personnel management, recordkeeping, and

preparation of reports.

• Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, climbing on ladder, and walking long distances.
• Standing for long periods of time and the ability to work in environment with varying temperatures.

Paradies Lagardere is an equal opportunity employer