Job Description

Job Title: Sous Chef, Time And Tide 
Reports to: TBD, Executive Sous Chef 

ABOUT KENT HOSPITALITY GROUP 

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal "James" Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.

The Sous Chef is in a position of management and authority in the kitchen. This role will ensure quality and production at Time And Tide. A positive demeanor will influence every cook in the kitchen. This role requires a level of detail and expertise that will set the standard for best practices, thoughtful decision making and a culture of collaboration. A successful candidate is organized, honest, creative, flexible and self aware. 

Job Responsibilities

• Coordinate with Exec Sous Chef, CDC/CD and Executive Chef to assist with project planning & staff management
• Supervise Kitchen employees and work the line 
• Ensure HACCP is being used correctly in kitchen
• Delegate daily tasks to line employees
• Maintain quality of product

• Maintain an ‘open door policy’ with employees by reporting all complaints and issues involving staff or guests to HR

• Manage Family Meal: creating the menu, placing orders and creating order sheets
• Participate in menu development
• expedite the line in absence of Exec. Sous Chef

• Manage & Oversee cleaning schedule for cooks

• Have a valid food handler’s license
• lead daily pre meal meetings and keep staff aware of changes, updates, events, stages/new hires, ect.
• It will be the responsibility of the Senior Sous Chef to rotate into the Events Chef role and manage/maintain private events & BEO

Leadership Responsibilities

• Implement company policies and protocols & maintain standards
• Problem solve and address any issues in a timely manner
• Ensure company policies and procedures are followed
• Nurture positive working relationships with staff
• Lead by & set a good example for staff
• Self Manage timelines to achieve goals & daily tasks 

Staffing Responsibilities

• Issue disciplinary action when necessary with guidance from CDC/CD & Exec. Sous Chef
• Participate in creation of annual reviews and ‘1 on 1’s for non-management employees in coordination with Exec. Sous Chef

Administrative Responsibilities

• Organize & maintain recipe binders
• Approve time cards
• Participate in the following meetings:
• Sous Chef, BEO meetings when necessary
• Attend & support extracurricular educational programs like OBM & Leadership training
• end of night ordering
• creating station prep & checklists

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