Sous Chef

Responsibilities; 

Innovation

• Learn and use Eden's internal products & tools (eg Lighthouse)

• Support creation, development and documentation of “printable” recipes to ensure production of consistently high quality meals

• Collaborate with the Head Chef to determine recipe upgrades & new cooking methods; adhere to recipe change request process.

• Constantly strive to make tomorrow better than today; stellar problem solving, and ability to identify relevant initiatives, and implement them to improve on overall Kitchen & team performance.

Quality Control

• Responsible for the quality and taste of food; confirms quality of all meals for service

  • Confirm and approve quality of meals before passed to FoH; Achieve 0 customer complaints

• Identify gaps; should be able to identify solutions, create processes that solve them, document, and roll out the updated process

• Own and oversee procurement to minimize waste

  • Collaborate with Inventory manager to request procurement

• Ensure minimal waste around procurement, storage, and food production.

  • Oversee implementation of FIFO on raw produce

• Review customer feedback data everyday

  • Create and implement initiatives that will address customer feedback systematically

• Support development of, and maintain schedule for seasonal produce to influence menu creation

  • Should be able to take unforeseen shortages in the market into account

• Collaborate with Head Chef to develop new menus based on seasonal changes and customer demands

  • Own and oversee menu production (in Head Chef's absence)

• Know and approve menu/orders for next day production (in Head Chef's absence)

  • Adjust and confirm orders for production in collaboration with prep CDP

Monitoring & Reporting

• Understand, stay updated on, and contribute to monthly reporting around food production (develop report in Head Chef's absence)

  • Number of meals made, Costs (procurement), overproduction levels

• Observe and report daily team performance: team's adherence to processes, consistency in output, team health

  • Own reporting for cook team

  • Oversee reporting on prep team

  • Create systems that allow visibility into daily food production performance; ensure these are reviewed daily and relevant next steps addressed

• Support efforts to track kitchen capacity; team, equipment, space capacity

Learning

• Must be curious, and have a habit of independently researching and learning

  • Be in the know about latest processes, ideas, techniques, in the industry

• Intentional about improving knowledge and skills of the team including new techniques

  • Collaborate with team leads to develop team learning & development plans

Team Management

• Holds team accountable with clear and daily verbal and written feedback

  • CDPs, DCDPs primarily

• Support and manage team and equipment resource planning (eg schedules, shifts, station assignments, etc)

  • Always take growth projections into account and collaborate with Head chef to plan appropriately

• Maintain culture in kitchen that's consistent with Eden's culture

  • "No jerk policy"

• Perform weekly 1:1s to maintain team pulse and support team members

• Support hiring and training of new team members

  • Collaborate on and own aspects of onboarding new hires

• Manage direct reports appropriately to ensure growth and continued success

Collaboration

• Collaborate well with different teams (marketing, finance, supply, product, and engineering) in the company to achieve team goals

• Collaborate with Facilities Manager to ensure all equipment is well-maintained and always functional

• Collaborate with Quality assurance team to ensure execution, monitoring, and compliance with proper food handling, stellar hygiene and food safety practices

• Collaborate with Inventory manager to understand stock levels, projections, and track price of meals

• Collaborate with Supply to ensure Procurement is accurate and timely

  • Work with Supply, Prep CDP and QA team to expand vendor pool, confirm new vendors as needed, and off board non performing/previous vendors

Requirements 

● At least 4 years relevant experience as Sous Chef preferably in a production facility or commercial kitchen 

● Proven track record of stellar team leadership 

● Relevant certifications: 

○ Culinary degrees, Food safety & handling, etc. 

● Good level of computer literacy and programs 

● Excellent knowledge of all sections/stations 

● Ability to produce excellent high-quality food 

● Good oral communication