Here at Salt Factory, we take great pride in our quality, food, and friendly, responsive service. Our high standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our guests every day. As a member of our team, it is essential that you maintain an energetic, friendly, hospitable, and caring attitude. It is your responsibility to see that each guest feels special and enjoys our fun atmosphere to include food and beverage.

Salt Factorys mission is to enrich the lives of our guests, our employees, and owners.

We do this through superior quality food and beverages, legendary guest service, recruiting, training, sales growth, cost controls, ensure that proper policies are followed, and treating our employees like family. You will be very hands-on and will be responsible for daily operations. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every guest, every time. You must be dependable, self-reliant, have wonderful guest hospitality, coaching and teaching skills. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude.

Our Mission at Salt Factory is quite simple, EXCELLENCE.

To be the beacon of highest level of service and hospitality in our industry and to provide the most exceptional quality products available to our guests.

TRADEMARK: We are elegant and professional ladies and gentlemen who set the highest standards in all aspects of service and hospitality.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Chef/ Sous Chef

The Sous Chef is second in command to the Chef. The Sous Chef will complete and follow all expectations of the Chef. They will report directly to the Chef and the General Manager.

The duties and responsibilities of a Chef/Sous Chef include, but are not limited to:

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  This Chef/Sous Chef must direct the work of kitchen members to create and maintain a profitable store environment that provides hospitality and excellent food to every guest.
• Effectively teach, motivate, coach, and counsel when necessary for all kitchen team members.
• Proactively recruit, hire, and orientate as needed for the kitchen.
• Hold kitchen staff accountable to standards, safety, and sanitation guidelines.
• Handles volume and stress with composure and finesse.
• Holds the standard of high-quality food above all else.
• Knowledge of systems, methods and processes that contribute to great execution.
• Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with policy, contacting the General Manager immediately and the La Cima Corporate Office.
• Maintain an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor work performance.
• Drive sales by working with other managers and kitchen team to execute excellent operations.
• Maintain organized and updated training schedules, programs, and materials for all kitchen employees. Effectively execute training and development programs. Employee files up to date with proper documentation.
• Analyzing recipes and making menu changes when necessary to minimize overhead costs while keeping guest satisfaction top of mind.
• Dress and act professionally each day to set a good example for all employees.
• Productivity and inventory.
• Enforcing safety and sanitary practices, maintenance, and regulatory compliance for the kitchen area. Upholds standards of cleanliness per health department and main a rating of A.
• Scheduling on a weekly basis. Create schedules for kitchen team members and submit to GM for approval and posted in Scheduling platform.
• Cleaning charts posted with each employee having an area / equipment they are responsible for keeping clean, labeled, and organized.
• Product labeled and dated to ensure fresh not expired product.
• Ensuring all deliveries are received correctly and put away per company standard.
• Paying invoices related to the kitchen.
• Ensuring asset protection and security is in place.
• Proper state food certificates all up to date with none being expired (If applicable).
• Ensure all kitchen food certifications and food cards are in date. (If applicable)
• Knowledge of food products, recipes, and proper preparation.
• Mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Uniform Standards followed.
• Smallwares inventory and ordering.
• Overall Organization and Cleanliness. R&M program.
• Kitchen equipment maintenance.
• Ecolab controls and maintenance.
• Directing the progress of the kitchen team members and ensuring for food quality/consistency.
• Attain food cost budget %
• Accurate weekly inventories completed and extended into COGS on appropriate day and time.
• Maintains constant review of pricing from our vendors and ensuring accuracy. Professional vendor relations.
• Establishing par levels, maintaining operational expenses, and controlling supply expenses.
• Using hot count / production sheets daily.

UNIFORM STANDARDS:

The Chef/Sous Chef must always portray an image of stylish professionalism. Your appearance is extremely important in communicating to our guest our commitment to excellence. You will not be permitted to work unless your uniform and personal hygiene standards are met.

• Chef coat with Salt/La Cima Logo and name.
• Chef pants (solid color) or jeans
• Shoes- non-slip

LANGUAGE SKILLS:

Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful.

CERTIFICATES, LICENSES, REGISTRATIONS:

Ability to obtain and/or maintain any government required licenses, certificates, or permits to include ServSafe Food Manager.

Must attend orientation and agree to policies and procedures as outlined. Must attend and successfully complete the Chef/ Sous Chef training program prior to working a shift without supervision. Must successfully attend and complete all other required training in compliance with local and state regulations.

PHYSICAL DEMANDS:

The physical demands described here are the representative of those that must be met by a Chef/ Sous Chef to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the Chef/Sous Chef is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this role, the Chef/Sous Chef is regularly exposed to fumes or airborne particles from the kitchen. The Chef/Sous Chef is also occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler, freezer, and sometimes uses toxic or caustic chemicals when cleaning.

I acknowledge and affirm that I do not find my job duties or work environment to be unreasonable, offensive, intimidating, hostile, or unwelcome. I also expressly acknowledge that Salt maintains policies expressly restricting harassment, fraternization, and drug and alcohol abuse. I understand completely and agree to abide by each of these policies. I also expressly acknowledge that I have received copies of this written job description and all other applicable policies. I have received a copy of the job description and have read and understand its contents. I can perform all the duties stated.