Roadhouse Sous Chef at Zingerman's Roadhouse

Roadhouse Sous Chef at Zingerman's Roadhouse

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• Zingerman's Roadhouse
• $50,000
• Salary
• Full Time

SOUS CHEF

The Sous Chef is an essential ingredient to providing the Zingerman's Experience to guests at Zingerman's Roadhouse. The Sous Chef works directly under the Managing Partner in constant pursuit of delivering Great Food, Great Service, and Great Finance.

Full-time, 50-55 hours per week

Open Availability including Weekends/holidays

Starting Wage:  $50,000, Salaried

AM and PM Shift available:

• PM Sous Chef:   2:00pm - 1:00am
• AM Sous Chef:   4:30am - 4:00pm

Hours can vary depending on business levels

The Performance Expectations are:

ESSENTIAL FUNCTIONS

• Prepares and cooks food according to Zingerman's Roadhouse standards - works all stations of the line and areas throughout the kitchen
• Demonstrates a relentless commitment and passion for providing Great Food and Great Service to customers both internally and externally
• Acts as a member of the management team to hire, train, develop, and review staff following the principles of Servant Leadership, Stewardship and Zingerman's Entrepreneurial Approach
• Successfully manages labor cost, food cost, and other expenditures to positively contribute to the financial success of the organization
• Regularly tastes and evaluates the quality and flavor of our foo
• Works with Managing Partner to develop, document, and continually improve new and existing menu items
• Plans, preps, and executes large parties and off-site catering
• Uses, updates, and maintains documentation for food quality and presentation to meet Zingerman's Roadhouse standards
• Follows the Zingermans 5-Steps to Handling a Customer Complaint to effectively resolves customer complaints
• Provides strong leadership in running the line during service
• Participates in the ordering and inventory of goods
• Maintains an active commitment to food safety and running an exceedingly clean and sanitary kitchen
• Works well in high pressure, high stress situations while maintaining the ability to make quick and strategically sound decisions
• Loads, transports, and unloads equipment and food to and from off-site events
• Establishes and maintains good communication and a positive working relationship with other members of the management team as well as other employees throughout the Zingerman's organization

OTHER FUNCTIONS: 

• Creates and implements Standard Operating Procedures (SOPs) throughout the back of house
• Demonstrates the use of technology when relevant and appropriate
• Works to build and continually improve relations between departments
• Knows many regular guests by name and knows their dining preferences
• Leads weekly DOR huddles with staff
• Completes Training Passport within the stated timeframes and continues to live the Training Compact
• Regularly teaches staff classes including Welcome to the Roadhouse, Back of House Orientation, and Basic Food Safety

PHYSICAL REQUIREMENTS:

• Reaching- Ability to extend hand(s) and arm(s) in any direction
• Handling- Seizing, holding, grasping, turning, or otherwise working with hand or hands
• Tactile Function- Picking, pinching, or otherwise working primarily with fingers to perform detailed work
• Feeling- Perception of attributes such as temperature, shape, size, and texture through touch
• Tasting/Smelling- Can distinguish, with high accuracy, differences or similarities in intensity or quality of flavors or odors through the use of tongue and/or nose
• Near Vision- Clarity of vision at 20 inches or less
• Lifting- Repeatedly raising or lowering an object from one level to another (up to 60 pounds)
• Stand- Can remain on one's feet in an upright position at a workstation without moving about for extended periods of time

The Success Patterns for this position include:

• Has worked as sous chef in restaurants with daily changing menus
• Has successfully managed a kitchen staff for at least 1 year preferred
• Has been promoted regularly through a variety of positions
• Has worked in a variety of kitchens, including both high-end environments and numbers-oriented chains
• Has reliable transportation to and from offsite events, including transporting food and equipment to offsite events
• Can manage staff that does not directly report to them
• Certified in CPR and First Aid preferred
• ServSafe certification preferred
• Management style consistent with Zingerman's Guiding Principles
• Bold, engaging, entertaining
• Literate
• Passionate about great food and great service
• Detail oriented
• Comfortable following established systems or solving problems on the fly, depending on the situation
• Can handle complexity and paradox
• Works effectively and efficiently under extremely stressful conditions, as well as when things are calm
• Inspires co-workers to work effectively as a team