APPLY ONLINE: https://www.dinecrg.com/join-team-crg/job-application/?restaurant=Del%27s%20Hideout&position=Sous%20Chef
Del’s Hideout is a full service restaurant serving lunch and dinner daily from 11:30am-10pm. Located in the Del Cerro neighborhood, this family-friendly eatery offers Texas style BBQ, a variety of healthy salads and bowls, over 30 beers on tap and an extensive wine and craft cocktail list. Del’s interactive atmosphere features 16 flat screens, retro arcade games and a children’s activity area.
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
