Benefits:

401(k)

401(k) matching

Bonus based on performance

Competitive salary

Dental insurance

Health insurance

Training & development

Vision insurance

JOB DESCRIPTION

POSITION TITLE: Sous Chef

DEPT/LOCATION: B&H Waunakee, B&H Mt. Horeb

REPORTING TO: Executive Chef

FLSA CLASSIFICATION: Full-Time

Buck & Honey's Waunakee and Mt. Horeb are looking for a Sous Chef/Kitchen Manager to help lead our kitchen teams! Location details will be shared upon request. If you are interested in being a part of a great company, look no further than B&H!

JOB SUMMARY

● Responsible for the entire kitchen, staff and scheduling for designated location.

● Contributes ideas regarding new food entrees, monitors food quality, and follows all food safety regulations.

● Build team members to become a synchronized unit.

● Create and develop daily specials.

● Manage daily menu and adjust to meet guests’ requests.

● Manage food preparation for events.

● Ensures kitchen cleanliness and overall sanitation.

DUTIES AND RESPONSIBILITIES

● Directs kitchen staff and is accountable for all kitchen operations.

● Ensure compliance with sanitation and safety regulations.

● Coaches the kitchen staff to increase performance.

● Assists Head Chef with ordering and inventory management.

● Works quickly and accurately during busy periods, such as weekends and evenings.

● Occasionally takes on extra duties, such as cleaning, working the line when the kitchen is short-staffed or the restaurant is particularly busy.

● Takes direction and works with the restaurant's administrative team.

This job description describes the general nature and scope of responsibilities. Other duties and responsibilities may be assigned.

EDUCATION AND EXPERIENCE

● Minimum of two years of experience or similar position in a high-volume restaurant.

● ServSafe certification a plus.

KNOWLEDGE, SKILLS AND ABILITIES

● Understands all aspects of the kitchen equipment.

● Possesses skills such as chopping, prep, execution.

● Oversees food preparation, checking that all kitchen staff perform their duties.

● Monitor equipment quality and schedule maintenance.

● Inventory knowledge and experience needed – must be available to weekly inventories.

● Strong communication skills between staff, executive chef, director of operations and owner.

● Must have some catering / large event experience in food preparation.

● Open availability with your schedule.

● Ability to hold oneself accountable for actions, successes, and failures.

● Ability to be flexible in the work environment and adapt to changing organizational needs.

● Maintain high-level of personal grooming, cleanliness, and appearance.

● Spanish language ability is a plus.

WORKING CONDITIONS

● Primarily active work, spending hours standing and walking, exerting up to 25-40 lbs. of force.

● See at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid potential hazards.

● Hear so that verbal communications can be received, understood, and acted upon.

● Read, write, and perform addition/subtraction calculations.

● Remember abbreviations and menu items.

● Control and utilize slice, chop, and operate equipment.

● Bend, handle, carry, lift, reach, wipe, climb and stoop.

● Walk and stand for up to eight (8) hours.

● Primary working position is standing and walking with occasional stooping, crouching and kneeling; frequent reaching, carrying, lifting, pushing, pulling, typing, grasping, talking, speaking clearly, hearing and seeing.

● Moderate to loud noise level consistent with a restaurant environment. Outside environmental factors during the summer season.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.