Job Information
Hy-Vee Food Stores RPC Sous Chef in West Des Moines, Iowa
At Hy-Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other.
Job Description:
Hy-Vee, Inc
Job Title: Sous Chef
Department: Office-West Des Moines
FLSA: Non-Exempt
Revision Date: 04/2024
General Function
The Sous Chef is responsible for supporting the Executive Chef and/or Lead Chef in leading a team of culinary professionals to deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef and/or Lead Chef to ensure menu items are executed with excellence in the Office, RPC and HST locations. Additionally, the Sous Chef supports managing quality in all aspects of their job.
Reporting Relations
Accountable and Reports to: Executive Chef/Food Service Manager
Direct Reports: Cooks; RPC Staff
Primary Duties and Responsibilities
Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store. Makes an effort to learn customers’ names and to address them by name whenever possible. Assists customer by: (examples include)
Escorting them to the products for which they’re looking
Securing products that are out of reach
Loading or unloading heavy items
Making note of and passing along customer suggestions or requests
Performing other tasks in every way possible to enhance the shopping experience.
Answers the telephone promptly and provides friendly, helpful service to customers who call.
Making sure the implementation of the executive chef’s orders are followed.
Assists in menu planning and development of new dishes.
Responsible for inventory control and ordering of needed supplies.
Ensuring that the high standards of food safety and sanitation are followed.
Supervising and assigning tasks to RPC staff as needed.
Works with executive chef to keep up with latest restaurant trends.
Monitoring the training of staff.
Oversees food production for quality and cost standards.
Demonstrates proper use of equipment and cooking techniques.
Serving as a liaison between all members of RPC staff, Office staff and Hy-Vee guests; ensuring that food leaving the department is of the highest quality; portions are correct and food plated in an attractive manner.
Performing any function necessary for the success of the department.
Reports to work when scheduled and on time.
Secondary Duties and Responsibilities
Performs other job related duties and special projects as required.
Education and Experience
A culinary degree from an accredited university; 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment.
Physical Requirements
Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects.
Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.
Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, finger dexterity, feeling, talking, hearing, and repetitive motions.
Knowledge, Skills, Abilities and Worker Characteristics
Ability to interpret and manage recipes to ensure compliance and minimize waste.
Excellent attention to detail
Demonstrated track record of creativity, training, cost controls and understand the intricacies of running day to day very busy, uncompromising kitchens
Strong passion for culinary excellence, wine knowledge and service
Proven ability to develop team - strong leadership and communications abilities
Knowledge of systems, methods and processes that contribute to great execution
Stable job history which demonstrates upward career progression
Working Conditions
This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment.
Equipment Used to Perform Job
All kitchen equipment including: Fryers, ovens, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, Telexon ordering machine, C.A.R.S. reordering system, steamer, fax, copier, telephone, Hobart machine. Bar equipment, such as tags, Napa technology, Aloha POS System, Cash register, etc.
Financial Responsibility
Responsible for company assets including equipment and merchandise.
Contacts
Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections.
Are you ready to smile, apply today.