APPLY ONLINE:
https://www.dinecrg.com/join-team-crg/job-application/?restaurant=Pioneer%20BBQ&position=Sous%20Chef
Pioneer BBQ is a full service restaurant serving lunch and dinner daily. Located in the San Carlos neighborhood, this family-friendly Americana eatery offers Texas style BBQ and delicious burgers along with tasty craft cocktails and 14 beers on tap. Pioneer’s fun and casual atmosphere features 17 flat screens and two foosball tables.

Sous Chef

Position Summary
The Sous Chef reports directly to the Executive Chef. This individual must be familiar with the kitchen’s operations so they can fill in for the Executive Chef when needed and assist in resolving any problems that may arise on the job. A Sous Chef must possess the ability to quickly and authoritatively delegate job tasks to the Heart of the House staff. They must also be able to draw upon their experience to cover roles when needed and to effectively coach the HOH staff.

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve supervising the entire HOH staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of the Chef Team.

The Sous Chef may also be responsible for menu development, ordering, inventory, processing invoices, scheduling and human resource issues. A large portion of a sous chef’s duties are technical and they are very involved in daily production.

Job Responsibilities
Productivity
Stations are set up on time with quantities reflecting projected volume
Prep is directed by the Chef on duty to assure maximum productivity and to avoid waste
Breaks are taken at set times assigned by the Chef on duty to avoid penalties and to maximize productivity
Employees notify Executive Chef or Sous Chef when they leave the line for break, bathroom, or any other circumstances
Daily Station/Line Checks – Prior to each meal period

Sanitizer in all stations
Check rotation of product
Smell, look and taste all food items
Consistency in prepared items (sauce, salsas, mixes, etc.)
Verify portion size (spot check with scale)
Quantity is determined by the daily PMIX
Confirm stations are set and ready for service per PMIX
Food Handling

Follow all food safety guidelines to ensure all food products are safe for consumption
Adherence to all State, Federal, and local health department regulations
Consistently monitor time and temperature of all food products
Ensure all food specifications and recipes are followed
Keep specification book updated and in good condition
Safety

Maintain a safety-first culture in the Heart of House
Document Guests and Employee Injury & Illness incidents
Workers compensation reporting
Adhere to all safety guidelines (cut gloves, non-slip shoes and chemical hazard communication)
Responsible for overall cleanliness of the kitchen
Facility Repair & Maintenance

Responsible for making repair and improvement recommendations to Executive Chef
Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition
Staff Training & Development

Provide proper and detailed training for hourly personnel based on company established criteria
Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
Provide timely and detailed performance evaluations for hourly HOH Team
Document staff work performance including coaching and counseling
Provide ongoing training for all positions in HOH and FOH
Communication

Provide information necessary for employees to perform their job consistently and efficiently
Daily Specials – explain portions, cooking methods, and presentation
Ensure items are prepared for each station to reflect forecasted sales
Feedback on daily service outlining execution and speed of service
Evaluate HOH employees’ technique and pass along to the Executive Chef
Necessary Knowledge, Skills and Abilities
Minimum 3-years full service, high volume restaurant experience
High school diploma or equivalent
Culinary degree, AA or BA degree a plus
Professional and proficient verbal and written communication skills
Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices
ServSafe Certification
Physical Demands
While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires the ability to stand, walk, lift, twist and bend for up to 10 hours a day and lift 50 lbs.

Cohn Restaurant Group

New Jobs

Pioneer BBQ Sous Chef