RESPONSIBILITIES: Sous Chef + Catering Duties: Include but not limited to: \\+ Assists in recipe development & new menu rollout management \\+ Assists in project management of timelines for menu creation and tastings +Assists in all costing of food items +Manages catering program & BEO management, monitoring the catering email and working alongside the event curator +Follows all guidelines for costing including using the tasting template and timelines for every new item +Assists in overseeing vendor pricing +Assists in daily vendor ordering as delegated by Chef. +Assists in training for kitchen employees to company standards +Maintains a collaborative & creative work environment for all kitchen staff +Maintains the QC guide and recipes with updates for new items and photos +Ensures consistency of dishes and follow-through for entire kitchen staff +Verifies that kitchen staff follows all recipes and portions servings correctly +Manages kitchen cleaning and organizing (making sure the team keeps the kitchen, dish, and storage areas clean and organized up to code standard) delegating when necessary. +Maintains inventory management of all supplies and kitchen equipment +Manages daily prep list and communicates with kitchen staff when the Chef is not present. +Cool under pressure. Bottlehouse does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
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