POSITION SUMMARY: The Batson River Sous Chef has many key focal areas. Ensuring safety guidelines for all food
preparation and execution, maintaining proper sanitary practices and overseeing proper holding temperatures and
proper cooking techniques. Ensuring that all food prepared by their staff is done in an expeditious manner, and to
the specifications set forth by the Executive Chef and Chef de Cuisine at their location. The Batson River Sous Chef
will maintain food and labor costs for their designated location through adjusting their scheduling and purchasing,
as well as controlling waste and consistency in portion size. The Batson River Sous will assist in all menu changes
for their location, through collaboration with the Chef de Cuisine and Executive Chef. Costing, recipe production,
menu testing, and staff training will all be part of the menu change process. The Batson River Sous Chef is to
maintain a clean work environment, by facilitating and coaching staff to ensure they are following thorough closing
procedures and monthly cleaning tasks.
ACCOUNTABILITIES: The Sous Chef is responsible for all facets of kitchen cleanliness, food production, ordering, food
cost, labor cost, scheduling, and BOH staff training at their designated restaurant if and when supervisor is not
present.
QUALIFICATION STANDARDS
EDUCATION & EXPERIENCE:
At least 2 years of sous chef experience in a hotel or restaurant preferred.
At least 2 year of management experience in a food service establishment.
High School diploma or equivalent preferred.
ServSafe manager certificate
TOOLS & EQUIPMENT:
Various cutlery, can opener, blenders, gas range, deep fryer, griddles, char-broiler, conventional oven,
choppers, meat grinder, meat slicer, convection ovens, deck ovens, range tops, broiler, steam table,
various refrigeration/freezers, toaster, scales, steam kettles, chafing dishes, hot boxes, panini press, and
wood fired oven
Dish machine, mops, brooms, buckets, cleaning supplies, calculator, scales, thermometers, etc.
WORK ENVIRONMENT:
Under variable, and sometimes extreme temperature conditions
Under variable noise levels
Outdoors/Indoors
Around chemicals, fumes and or odor hazards
Around dust and or mite hazards
HOURS AND WAGES
The salary of the Batson River Sous Chef is based on a 50 hour work week. The wage is an annual salary
paid in 26 two week pay periods. This salary is based on experience, ability, and responsibilities.
PHYSICAL REQUIREMENTS:
Long hours sometimes required
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or
constantly to lift, carry, push, pull, or otherwise move objects
In and out of refrigerators/freezers with some frequency
Working near/with hot oven
Near Vision - The ability to see details at close range
Ability to stand for long periods of time without sitting or leaning
ADMINISTRATIVE REQUIREMENTS:
Oral and Written Comprehension and Expression - Must be able to convey & understand information and
ideas in English
Must be able to evaluate and select among alternative courses of action quickly and accurately
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying,
and solving problems as necessary
Comprehend and follow recipes
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-
workers and guests
Mathematical Reasoning - Must be able to work with and understand basic arithmetic functions
DUTIES & FUNCTIONS
ESSENTIAL:
Strong knowledge of Batson River menu and all contents and ingredients
Ensure all items for Batson River menu are prepared and ready for orders
Assist in cooking late night food for Batson River
Collaborate with Executive Chef on all Menu Changes
Utilize Batson River beer and spirits in new menu items whenever appropriate or possible.
Train all kitchen staff on new menu items, allergies, and new S.O.P.’s
Monthly inventory to calculate accurate food cost
Manage and maintain all tools & equipment, while keeping them clean & sanitized
Assume daily responsibilities according to schedule and business needs
Full management of inventory, taking note and reordering items that are low in quantity
Manage and maintain dish station
Ensure line is set and prepared for service
All prep and execution for banquets/ private events
Ensure all tasks/ projects assigned to kitchen staff is prepped, stored and dated accordingly
Ensure that dish machine is working properly and is operating at proper temperature
Ensure that refrigerators, freezers, working areas and kitchen are kept clean
Ensure that equipment is functioning, sanitized and that any maintenance is reported to you and in turn
taken care of
Ensure strict control of waste and portion size to control food quality and cost using standard recipes and
maintaining proper inventory (do not over prep, or over order)
Ensure compliance with all local liquor laws, and health & sanitation regulations
Ensure departmental compliance with S.O.P.s
Keep the Executive Chef fully informed of all challenges or matters requiring his/her attention
Maintain cleanliness of kitchen areas, in accordance with property and state cleanliness requirements
Wash all dishes, pots pans, glasses and cutlery according to property standards
Hand wash pots and pans as needed
Operate the dish machine in the prescribed manner
Thoroughly clean and wash all kitchen equipment, hoods, storerooms, hallways, dock, machines, floors,
and walk-ins
Empty trash and wash cans
Comply with all loss prevention guidelines
Report any faulty equipment immediately
Store clean items in designated areas
Arrange kitchen equipment including machines in designated areas after cleaning
Set up working areas as required
Set up utensils as required
Stock kitchen areas, restaurant, and service areas with designated wares, utensils, and equipment
Clean kitchen area, including: sweeping, washing & mopping
Follow direction of Executive Chef
Participate in all Batson River meetings as requested
Follow all food safety guidelines set forth by the State of Maine and the FDA
Approach all encounters with guests and employees in a friendly, service oriented manner
Maintain regular attendance in compliance with Batson River standards, as required by scheduling which
will vary according to the needs of the business
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform
Comply at all times with Batson River standards and regulations to encourage safe and efficient restaurant
operations.
Job Type: Full-time
Pay: $50,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Paid time off
- Vision insurance
Experience level:
Shift:
Supplemental pay types:
Weekly day range:
- Every weekend
- Monday to Friday
- Rotating weekends
- Weekends as needed
Work setting:
- Bar
- Casual dining restaurant
Work Location: In person