Snooze an AM Eatery

  • Sous Chef

    Posted Date 2 months ago(1/16/2018 2:52 PM)
    Restaurant Management
    Restaurant Location
    Town & Country (T&C)
  • Overview


    As second in command of the Snooze Heart of House you are responsibile for ensuring the highest quality food, as per Snooze standards.  Your primary duties will include, but are certainly not limited to; maintaining all kitchen functions including food purchasing & inventory maintenance; food preparation and overall leadership with maintaining quality standards; sanitation and cleanliness.  You are also responsible for training employees on methods of cooking, preparation, plate presentation, portion and cost control. You will be the Executive Chef’s right hand man in ensuring that guest satisfaction is met consistently. Your overall goal is to maintain the “WOW” factor of Snooze food, be creative, have fun, and be a role model for others in the HOH.


    • Accurately manage all kitchen employees to ensure adherence to all Snooze policy, procedures, methods, and expectations.
    • Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
    • Maintain quality standards, at high volume, according to the guidelines of Snooze Food, ensuring the best possible product goes in and out the kitchen doors.
    • Assist the management team in making employment and termination decisions! This includes maintaining staffing levels, interviewing, hiring, training, evaluating, reviewing, and disciplining kitchen personnel as appropriate as well as reporting restaurant Labor goals and analysis.
    • Properly training all kitchen personnel about the practices regarding cleanliness, sanitation, safe equipment operating, and proper kitchen tool usage as well as building cross-training/development goals for your team.
    • Assist Executive Chef in preparing all required paperwork, including inventory, ordering, forms, reports and schedules.
    • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans.
    • Assist in controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
    • Control labor cost by assisting in scheduling based upon forecasted sales, positions needed, and proper time management.
    • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.


    • A minimum of 1 year of experience in the restaurant industry; preferably with supervisory experience.
    • Must be able to communicate clearly with other managers, kitchen and dining room staff members and guests.
    • Be able to work in a standing position for long periods of time (up to 9 hours) and have the stamina to work a minimum of 50 hours per week.


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