Sous Chef- Legal Crossing

Legal Sea Foods is always accepting applications for qualified Sous Chef candidates for management at all locations.

This position manages and directs the work of back of house (BOH) associates which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; resolves employee complaints; decides upon termination and other discipline of employees reporting to the Sous Chef; and is responsible for inventory, variances, and ordering with respect to the BOH Department.

DUTIES & RESPONSIBILITIES:

• In the absence of the Chef, the Sous Chef is responsible for managing and directing the work of all BOH departments.
• Responsible for exercising discretion and independent judgment with respect to the BOH Department, as assigned, including interpreting, implementing and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances.
• Assists in controlling food costs by ensuring properly billed, received product, and investigating variances. 
• Assists in controlling labor costs.
• Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them.
• Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
• Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).

• Culinary degree or certificate preferred; high school diploma required.
• Prior work experience in a restaurant or hospitality position required.
• Leadership qualities including, but not limited to good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with guests, vendors, associates, management, and Company personnel.
• Good judgment, the ability to make independent decisions without direction from others and to solve any problems arising in the course of performing the work.
• Excellent guest service skills.
• Ability to understand guest needs and ask questions to expedite the handling of requests.
• ServSafe Food and Alcohol Certification required.