Summary

We are seeking a dedicated Sous Chef who is committed to a long-term career in our kitchen. This role involves assisting in the daily operations of our kitchen while adhering to Dust Bowl’s specifications and guidelines. The ideal candidate will leverage their culinary and managerial skills to play a critical role in maintaining and enhancing customer satisfaction.

Essential Job Functions

×     Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Menu Preparation: Assist in designing and preparing all food and drink menus to ensure creativity and quality.
• Plate Presentation: Produce high-quality dishes that excel in both design and
• Timely Operations: Ensure the kitchen operates efficiently, adhering to our quality
• Food Preparation Oversight: Support the Chefs in planning and directing food preparation and related duties.
• Problem-Solving: Resourcefully address any issues that arise in food preparation, plating, inventory, and staff management.
• Staff Management and Training: Manage and train kitchen staff, establish work schedules, and evaluate performance.
• Inventory Ordering: Order supplies to maintain appropriate inventory
• Sanitation Compliance: Enforce sanitation regulations and safety standards within the
• Professional Conduct: Maintain a positive and professional demeanor with Owners, Managers, coworkers, and customers.
• Waste Reduction: Implement practices to minimize waste in the
• Storage Organization: Keep walk-in and dry storage areas clean and
• Team Coordination: Direct the prep team and oversee line cook duties to ensure smooth operations.
• Kitchen Function Oversight: Carry out additional duties related to all kitchen functions as needed.
• Culinary Knowledge: Understand various cooking methods, ingredients, equipment, and
• Emergency Response: Handle emergencies accurately and swiftly, providing effective
• Best Practices Familiarity: Stay updated on industry best
• Software Proficiency: Utilize various computer software programs, including MS Office, restaurant management software, and POS systems.
• Staff Training Coordination: Coordinate the training of new staff, providing constructive feedback and actively coaching their development.
• Policy Compliance Management: Ensure adherence to company policies regarding tardiness, cell phone usage, attitude, dress code, and conduct.
• Inventory Management: Ensure adequate supplies of back-of-house consumables and cleaning materials.
• Customer Service Excellence: Promote an excellent dining experience for all customers and encourage this philosophy among staff.

×     By fulfilling these essential functions, you will contribute to a positive and efficient kitchen environment that prioritizes quality and customer satisfaction.

Competencies

These competencies form a comprehensive framework for evaluating or developing job performance and professional skills. Whether you are crafting a performance review, job description, or personal development plan, here is how these could be categorized and applied:

• Initiative: Proactively seeking out opportunities and challenges without waiting for
• Time Management: Effectively prioritizing tasks, managing workload, and meeting
• Communication Proficiency: Clear and effective verbal and written communication, ensuring information is shared appropriately.
• Leadership: Inspiring and guiding individuals or teams toward achieving goals, making decisions, and demonstrating accountability.
• Problem-Solving: Timely identification of issues, gathering relevant data, exploring solutions, and collaborating to resolve problems.
• Technical Skills: A continuous commitment to learning, developing expertise, and sharing knowledge with others.
• Teamwork: Collaboration, valuing diverse perspectives, supporting team success, and creating a positive working environment.
• Quality: Focusing on accuracy, thoroughness, and continuous improvement to ensure high standards are met.
• Attendance/Punctuality: Reliability in attendance, meeting schedules, and fulfilling
• Dependability: Accountability in following through on commitments and being responsive to directives, even during demanding periods.

Supervisory Responsibility

This position has supervisory responsibilities for all kitchen staff.

Work Environment

This job operates in a professional restaurant environment and will be working in close proximity to co-workers. The noise level in the work environment can be loud. Hazards may include but are not limited to cuts, slipping, and tripping. Seasonal work includes indoors/outdoors in varying weather conditions and temperatures.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is consistently required to twist, walk, balance, stoop, kneel, or crouch. The employee must always be able to lift and/or move 20 pounds and occasionally lift and/or move up to 50 pounds. The employee must be able to work consistently in a standing position for prolonged periods of time.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Position Type/Expected Hours of Work

This is a full-time regular exempt position with fluctuating hours and shifts according to the operational business needs. Day, evening, and weekend work are required as job duties demand.

Travel

This position requires primarily local travel.

Preferred Education and/or Experience

• Associate degree (A.A.) or equivalent from a two-year college and/or 2 years of experience in kitchen management in a high-paced environment.

• Familiar with MS Windows operating systems and MS Office At a minimum, intermediate-level skills in Excel and Word.

Additional Eligibility Qualifications

• Pass pre-employment screening

Compensation

$66,560 – $68,640

Classification

Exempt

Reports to

Director of Taproom Operations & Regional General Manager

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Known for our Okie Nachos and PB&J Burger, our kitchen is responsible for preparing food that pairs perfectly with our Award-Winning beer.  You would be responsible for the accurate and efficient preparation of meats, fish, vegetables, soups, and other hot food products, as well as prepare and portion food products prior to cooking; perform other duties in the areas of food and final plate preparation including plating, garnishing of cooked items, and preparing appropriate garnishes for all hot menu item plates. This position operates indoors in a hot and/or humid environment, but don’t fret, we have fans and A/C plus great music to keep you jammin’ along your whole shift.

Essential Job Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for the quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions of food products prior to cooking per standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sauté, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products safely and properly.
• Assists in food prep assignments during off-peak periods as needed and maintains productivity at all times.
• Closes the kitchen properly and flows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or Manager(s) on duty.

Competencies

• Communication Proficiency
• Customer/Guest/Team Focus
• Initiative
• Organizational Skills

Qualifications

You must be able to communicate clearly, respectfully, and confidently with all managers, kitchen, and taproom personnel, and staff members. You must work well in a fast-paced setting.

Supervisory Responsibility

This position has no direct supervisory responsibilities.

Work Environment

This position operates indoors in a hot and/or humid environment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

You must be able to continuously walk, reach, bend, stoop, and frequently lift 50 pounds.

Must be able to continuously work in a standing position.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Position Type/Expected Hours of Work

For this regular, part-time, position you are required to be available to work days, nights, and weekends with full availability.

Travel

This position does not require travel.

Required Education and Experience

A minimum of 1 year of experience in kitchen preparation and cooking.

At least 6 months of experience in a similar capacity.

Preferred Education/Certificates and/or Experience

Culinary Certificate

Additional Eligibility Qualifications

Possess and maintain a current Food Safety Certificate

Complete Company Harassment Prevention Training

Reports to

GM, Executive Chef/Kitchen Manager and Sous Chef(s)

Classification

Nonexempt

Compensation

$17.00 – $19.00 per hr.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

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