One Haus Recruiting

A.M. Sous Chef

Reports to: BOH Leadership Team: BOH Executive Management Team - Chef De

Cuisine. Executive Chef.

FLSA Classification: Exempt / Salary - overtime ineligible

Key Relationships: BOH Management team, Line Cook Team, Prep & Production

Team, Bar Production Team, Pastry Chef. Pastry Sous Chef

Skillset & Expectations

The position of A.M. Sous Chef at the restaurant requires command & understanding

of a variety of specific kitchen skills and duties including but not limited to:

- Basic and Advanced cooking techniques including curing and fermentation

- Basic and advanced knife skills including tool sharpening

- Understanding the importance of seasoning & balance in all areas of food

production

- Understanding and command of a wide variety for cooking tools and equipment

- Comfort and control with clear, concise and consistent communication across all

departments - verbal and written.

- Respect of every item and product that enters the kitchen

- Product identification including a deep understanding of quality, the ability to

make real time judgment decisions as such and the ability to communicate

issues to the supplier and coworker alike.

- Meat and Fish handling, storage and butchery

- Basic knowledge of baking and pastry techniques and products

- Understanding of Ordering methods and systems including purveyor relations

- Oversight, Management and development of Receiving Team

- Oversight, Management and development of A.M. Porter team

- Oversight, Management and development of Production Team

- Oversight & Management of Daily Production process including Set-up,

production Lists handling & maintenance, food production quality, family meal

planning & oversight, break-down and station cleaning

- Establish as needed and maintain existing Receiving Standards and Practices

- Oversight of all product storage and organization including beverage, paper &

cleaning supplies, dry goods, produce, eggs, dairy, meats and fish.

- Recipe adherence including real-time changes, as needed, to reflect current spec

and/or product changes and availability

- All relevant staffing support including: scheduling, training, conflict resolution &

mediation as needed, progressive discipline, mentoring and training

- Creative Culinary Input as required during menu and recipe development

In addition to these general A.M. Sous Chef responsibilities , the position requires:

- Flexible regarding schedules including availability on nights and weekends as

needed

- Able to stand on your feet for extended periods of time potentially for the entire

8+ hour shift

- Able to lift at least 40 pounds

- Attentive to every detail

- Professionally engaged

- On time and prepared

- Occasional administrative duties performed outside of the workplace including

email communication, telephone calls, general computer work and meetings as

needed

Core Principles

• Excellence: Bring your personal best to work, demonstrate an earnest intent to

learn and actively solicit feedback to continuously improve and grow.

• Hospitality: Own your behavior and it’s impact on others, demonstrate warmth,

caring, courage and empathy to support and strengthen the team

• Integrity: Use your best judgment to do what is right and fair, courageously

provide honest feedback to colleagues in an effort to hold them accountable to

our standards of excellence.

• Active Learning: Take risks to continuously innovate. Honor mistakes as

opportunities to grow. Share lessons learned with others to fuel learning and

drive innovation.

The growth of our teammates is a vital part of our process; we believe and support

learning.

Time and Attendance

• Arrive on time and “work-ready” for all scheduled shifts.

• Clock in and out for each scheduled shift and shift break. Exhibit accurate and

effective use of time and attendance portals and procedures.

• Abide by all restaurant Policies.  Information on these policies is available

in the service manual.

• Attend all mandatory staff meetings and trainings.

The restaurant is a fast paced, high volume and well respected restaurant. The kitchen

crew works as a team. We pride ourselves on the provenance of our raw materials; the

farms and producers - in combination with our ‘from scratch’ approach and expect our

cooks to share in that pride. Together, we run the kitchen as an outward expression of

ourselves as cooks.