Sous Chef

SUMMARY The Sous Chef works with the Restaurant Manager to produce diverse menus that appeal to the customer. The Sous Chefs duties include but are not limited to providing excellent customer service, leading the cooking staff, gaining product knowledge, rotation of product, controlling shrink and working in a safe manner while fostering the Niemann Harvest Market culture. ESSENTIAL DUTIES AND RESPONSIBILITIES Delivers superior guest service and ensure absolute customer satisfaction Learns and uses the three E's: Engagement, Educate, Empowerment Ability to properly use all Restaurant equipment Organize the kitchen and kitchen staff to ensure optimal service level and product quality Produce high quality dishes or the establishment's menu and standards Recruits and trains culinary talent Maintains order and discipline in the kitchen during working hours Works with Event Coordinator on tasting menus, special events menus and featured/sponsored products Cross merchandises products across departments to increase product sales and profits Ensures equipment safety conditions Preforms pre-shift line checks to ensure quality of product. Identifies and communicates production needs to other departments Assists in the development and maintenance of recipes, product specification, ingredients, production standards and portion size Understands food costs and impact on the bottom line. (Minimizing waste!) Offers a creative flair to create new products and programs Maintains the highest level of food safety, sanitation and cleanliness. Ongoing motivation of the team. Orders any and all raw ingredients, supplies and equipment for the restaurant Creates new formulas and recipes Record keeping Demonstrates excellent technique in preparing food Demonstrates a great sense of taste and smell Knows use, and taste of products offered Quality assurance checks of department Proper handling and rotation of product Day to day operational procedures to ensure stock level, inventory, and cleanliness Promotes sales, offer samples Works within company programs, policies and procedures Follows Health Code guidelines Follows all store and department policies and procedures Follows safety policies and procedures; is a safety role model Other duties as assigned by supervisor KEY ATTRIBUTES Passion/purpose Foodie/farmer Thirst for knowledge/curious/inquisitive People enthusiast/outgoing Genuine Good communicator/desire to share Trendy/fun Honest Techie Culinary skills Leadership skills Creative Organized Problem solving abilities Able to work in a fast paced environment Integrity High Energy Level Ability to multi-task Adaptability SUPERVISORY RESPONSIBILITIES Assists the Farmhouse General Manager in supervising a varied number of Associates in the Farmhouse Restaurant Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training Associates; planning, assigning, and directing work; Appraising performance; Rewarding and coaching Associates; Addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE One year certificate from college or technical school; Or three to six months related experience and/or training; Or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Write routine reports and correspondence. Speak effectively before groups of customers or Associates of organization. MATHEMATICAL SKILLS Basic math concepts (addition, subtraction, division, multiplication)weights and measures CERTIFICATIONS, LICENSES, REGISTRATIONS Food Handler's Certification as required by State Law provided at store level RECOMMENDED EQUIPMENT Slip resistant shoes with closed toe and heel Uniform per store policy Pallet jack Ladder Stepladder Associates may be required to use standard restaurant equipment including, but not limited to Knives Oven Grills Slicer Food processor PHYSICAL DEMANDS Regularly (Over 2/3 of the time) Stand Walk Use hands to finger, handle, or feel Reach with hands and arms Stoop Kneel Crouch Taste Smell Communicate with associates and customers Lift and/or move up to 15 pounds Frequently (Between 1/3 to 2/3 of the time) Overhead lifting Climb Balance Lift and/or move up to 25 pounds Occasionally (Less than 1/3 of the time) Sit Crawl Smell Lift and/or move up to 50 pounds Vision Close Distance Peripheral Depth perception Ability to adjust focus Ability to distinguish colors WORK ENVIRONMENT Frequently Exposure to moving mechanical parts Occasionally Risk of electrical shock Wet and/or humid conditions Extreme cold Chemicals while cleaning Noise Level Moderate PAY RANGE (depends on industry experience) $19 up to $23/hour (IL Locations Only) BENEFITS (eligibility based on full-time/part-time status) Medical, Dental, and Vision Insurance Flexible Spending Accounts (Medical and Dependent Care) Life Insurance Voluntary Benefits Paid Time Off Retirement Plans Employee Assistance Program Niemann Foods Management retains the discretion to add to or change the position requirements at any time. Position requirements may vary by store location

Created: 2026-03-05