Untitled and Studio Cafe are looking for a Sous Chef to join their team! 

The Sous Chef in Whit Food works closely with the Executive Chef, to maintain the highest quality and standards in the daily operations of The Whit Food Kitchen. This includes management of the Line Cooks, Prep Cooks and all hourly team members, ensuring that all pars are met in the prep kitchen and oversees execution of the menus in Dining Room throughout Lunch and Dinner service daily.  

Ensure high performance and maintain overall excellence & hospitality throughout each day’s specific service periods. 

• Effectively open physical operation and/or close physical operation

• Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service.

• Hold team accountable to set up/break down of kitchen according to Executive Chef’s/Kitchen guidelines

• Ensure all menu changes are updated and articulated to both FOH/BOH staff prior to service 

• Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation • Maintain effective & timely communication to all FOH/BOH and team members. 

• Maintain positive working relationship with dining room leaders and line staff throughout service periods  • Continuously provide support to all kitchen staff and actively participate in line stations as needed  

 Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence.

• Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards & ingredients) as set forth by Executive Chef of Whit Food.

• Follow proper plate presentation and garnish set up for all dishes and ensure that the hourly team executes proper plating

• Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period

• Accountable to ordering and maintaining the appropriate amount of product in house

• Assists in food prep assignments and/or cooking during peak periods as needed

• Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed. 

To the highest degree possible, ensure that kitchen & physical plant is kept clean, safe and up to all “A” level health code standards

 • Ensure team understands and adheres correct maintenance and cleaning of the prep area, kitchen and walk-ins to all DOH safety and sanitation standards 

• Ensure that all hourly team members are trained to maintain a clean and stocked workplace, prep area, kitchen area, storage area and walk-in

• Maintain and properly use all kitchen equipment 

• Educate the team on how to prepare all food according to Food Handlers Guidelines and ensure that it is executed daily

• Ensure that team handle, store and rotate all products properly. 

Ensure knowledge of and adherence to all applicable laws, policies and procedures

• Adhere to all Whit Food procedures as it pertains to personal appearance, attendance and conduct

• Complete all assigned administrative requirements accurately and on time

• Remain current and compliant with the correct HR practices and policies  

• Ensure that the BOH inventory process is completed accurately, on time and according to business/accounting procedures.   

• Accountable for meeting or exceeding budgeted Food Cost 

• Ensure DOL/Health Department compliance as it pertains to the operation 

Continuously build a high performance team

• In conjunction with Management, hire and train team according to standards for hospitality and culinary excellence. (Including but not limited to; interviewing candidates, setting up trails and training schedule, etc.)

• Ensure all team members are appropriately trained to execute station properly

• Provide continuous training and leadership to develop and grow BOH team members

• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary

• Ensure that all employees receive annual performance reviews 

Relevant Knowledge, Skills & Ability 

•1-2 years Back of House management experience in hospitality and fine dining, previous prep or line cook experience. 

• Excellent understanding of professional cooking and knife handling skills 

•Excellent knowledge and understanding of safety, sanitation and food handling procedures 

•Attention to detail 

•Excellent verbal communication 

•Understanding of Excel, Word, Outlook, etc.