Cork & Barrel Chop House and Spirits - Sous Chef
Location: 7337 Mexico Road St. Peters, MO, MO 63376

Position Description
The Sous Chef position at Cork & Barrel is one of the most important. It is imperative that Sous Chef are knowledgeable about every facet of the organization, from special events to daily restaurant operations and are able to answer any guests’ questions as well as relay important information to the guests. An ideal Sous Chef will have an outgoing personality, take initiative to seek out additional information when needed, and always be pleasant, greeting everyone they encounter with a smile & friendly demeanor.
Job duties include, but are not limited to the following:

Reporting Relationships
Position Reports to: Executive Chef
Subordinate Staff: Expediter, receiver, prep cooks, line cooks and dishwashers.

Basic Functions:
Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet restaurant and catering specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques.

Essential Functions:
1. Prepares daily production list.
2. Ensures that all stations remain stocked before and during the
meal period.
3. verifies that kitchen staff follows all recipes and portions servings
4. Keeps kitchen, dish, and storage areas clean and organized.
5. Places food and supply orders as directed.
6. Receives product by verifying invoice and freshness of
7. Assist in training employees to company standards.
8. Sets excellent customer service and work examples.
9. Actively participates as a member of the management team.
10. Manages staffing levels throughout shift.
11. Oversees kitchen labor and food cost to budgetary requirements.
12. Will help in weekly special design.
13. Be well versed on catering functions and ala carte service.
14. Maintain sanitation standards in accordance to company and county standards.
15. Weekly and end of month inventory counts for ordering and accounting purposes.
16. Budget – knowing these numbers in advance, spending accordingly to business levels.
17. Partnership between Chef & Exec Sous Chef; working together on menus, schedules, orders, etc.
18. Performs additional responsibilities, although not detailed, as requested by the Executive Chef at any time.

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