Waters Edge Winery
Norfolk, VA

The Sous Chef is responsible for the management and operational success of the foodservice at
Waters Edge Winery. Success is defined by:

● Having a kitchen team that is engaged and learning
● Guest that are satisfied with the quality and consistency of the food enough to return
● Keeping a kitchen that is impeccably clean and maintained
● Ensuring food cost and labor costs are in line with expected targets

The Sous chef reports to the Executive chef and is responsible for all the aspects of kitchen operations that make this possible including the entire kitchen staff, all food production, food safety, ordering, purchasing, menu development and quality control, kitchen equipment and supply vendors. This position is accountable for budget input, meeting food cost goals and kitchen labor targets.

Reports to: Executive Chef

Positions Reporting to the Sous Chef: lead cooks, line cooks, expediters, and dishwashers

Essential job functions:

Team building:

● Build and maintain fully staffed kitchen team that is consistently learning and improving maintaining low-turnover.

● Implement kitchen training program for new hires and continuing training for existing staff.
● Recruit, interview and hire team members as needed.
● Document any gaps in staff performance within two days of incident and discuss with the staff member.
● Maintain high standards for the personal appearance and uniforms of the kitchen staff.
● Write schedules, publishing them a week early, ensuring appropriate coverage for all kitchen areas. Approve staff time-off requests.
● Promote teamwork among staff through effective communication, follow through and goal setting.

Food Production:

● Manage the execution of daily foodservice.
● Write station setup checklists and update as necessary to ensure adequate prep for expected business volume.
● Write opening and closing checklists for each station, ensuring they are completed daily.
● Order food regularly from approved vendors to ensure adequate supply and minimize waste.
● Be present in the kitchen during the busiest service times to ensure quality and advise staff as needed. Over the course of a month, should be present at two of every shift throughout the week

● Design and implement quality control measures to insure consistent taste, food safety and presentation up to standards.

● Write specials and menu updates at intervals specified by the owners and general manager.
● Assist in the development of plans for catered events. Organize and articulate the food production part of the event plans, working with kitchen team and FOH to execute them.

Kitchen Cleanliness and Maintenance:

● Ensure that displays, refrigerators, freezers, prep and storage areas are in clean and orderly condition and meet health department standards.

● Ensure compliance with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits

● Keep all kitchen equipment clean and in working condition, scheduling routine maintenance to prevent problems and arranging for repairs when necessary to ensure operational readiness.

● Take care of smallware stock, ensuring as little waste as possible and ordering more as needed to ensure adequate supplies.

Financial Records:

● Using inventory and sales data, be able to calculate plate cost and overall food cost to continually adjust menu prices as needed.

● Take inventory monthly, reporting it as required.
● Submit vendor invoices for payment as required.
● Calculate labor cost as a percentage of food sales and adjust to ensure adequate staffing levels and achievement of financial targets.

Other duties as assigned by leadership as business grows and develops.

Qualifications:

● At least 3 years of experience in kitchen management of a team of 5 or more.
● Associates in culinary arts or related field or equivalent job experience.
● Strong history of leadership, management, and coaching verified by references
● Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
● Experienced with computers; to include Microsoft Office (Word, Excel and Power Point),

Outlook, E-mail and the Internet
● Demonstrated and verifiable track record of meeting projected costs.
● Professional appearance and presentation required.
● ServSafe Manager certified, ServSafe allergens preferred qualification

A person that will be successful in this job has the ability to:

● Positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills.

● Develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.

● Be passionate about food and it’s role in the organization to enhance the wine drinking experience.

● Positively distribute responsibility to others to meet objectives and achieve desired results.
● Recognize problems and to find solutions creatively and expeditiously.

● Set priorities and use initiative; solid decision-maker.
● Be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
● Be self-directed while working in a team-oriented environment.
● Work a flexible schedule; able and willing to work nights, weekends, and long hours as business volume demands.
● Be dependable, consistently at work, on time
● Responding to management’s direction and solicits feedback to improve performance.

Job Type: Full-time

Pay: $40,000.00 - $45,000.00 per year

Benefits:

• Dental insurance
• Flexible schedule
• Food provided
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• 8 hour shift

Supplemental pay types:

• Bonus pay
• Performance bonus

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Upscale casual restaurant

COVID-19 considerations:
Per Health Dept regulations

Ability to commute/relocate:

• Norfolk, VA 23508: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 3 years (Required)

Work Location: In person

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