Sous Chef at Andros Taverna

FLSA STATUS: Full-time, Regular Exempt
DEPARTMENT: Culinary
SUPERVISOR: Executive Team, Executive Chef, General Manager

The Sous Chef will be responsible for supporting the Executive Chef in all aspects of savory kitchen operations within Andros Taverna & Mano a Mano including quality control, purchasing, inventory management, labor scheduling, and daily service execution. The ideal candidate displays strong culinary fundamentals across all cooking techniques, demonstrates expertise with Excel and inventory management systems, and upholds the core values of Andros Taverna while ensuring consistent execution across all savory menu items.

• Maintain the core values and mission of Andros Taverna
• Performs all aspects of position with efficiency, respect and professionalism
• Displays consistent attention to detail and follow through of all restaurant policies
• Represents Eat Well Hospitality professionally through effective communication, cooperation and relationships with all business partners
• Collaborates with the team on upholding a positive work environment, fostering opportunities for the team to learn, grow and develop their abilities
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team

• Maintain a clean, organized, and safe kitchen environment
• Assist Executive Chef in managing all kitchen staff and delegating to line cooks as needed
• Lead daily service execution and maintain quality standards across all stations
• Oversee training and development of line cooks, prep cooks, and hourly kitchen employees
• Work all stations as needed and demonstrate proficiency in all areas of the kitchen
• Monitor and maintain line plating to meet set standards during service
• Coordinate with Executive Chef on menu development, recipe testing, and seasonal menu changes
• Manage kitchen purchasing, receiving, and vendor relationships
• Conduct monthly inventory using designated inventory management systems with accuracy and attention to detail
• Utilize Excel for inventory tracking, recipe costing, food cost analysis, and labor reporting
• Input and maintain data in restaurant inventory management software (Toast, MarketMan, or similar platforms)
• Create and manage BOH schedules ensuring proper staffing for productivity and high standards of quality
• Monitor recipe costing, portion control, consistency, and quality standards
• Ensure proper food handling, storage, and rotation practices across all stations
• Enforce all applicable food safety regulations and labor laws (federal, state and local)
• Collaborate with the Executive Chef and Chef Partners in developing and executing culinary changes
• Coordinate with Pastry Chef and front of house management on daily operations
• Serve as a role model, lead by example and demonstrate professionalism
• Promote continued education and lead training in tandem with front of house management
• Support and maintain constant contact with team members, ensure their needs are heard and continue current support efforts in place
• Assist in catering and private event execution as needed
• May perform other duties as they arise
• Must be able to lift up to 50 lbs and stand for extended periods of time
• Sous Chef should be scheduled for five (5) ten (10) hour shifts weekly. Shifts are not to be scheduled for less than 8 hours of active, on site duty. Shifts may be added or extended based on site need

• 3+ years in a Sous Chef, Chef de Partie, or senior line cook position in a high-volume restaurant
• Expert proficiency in all savory cooking techniques including sautéing, roasting, grilling, braising, and sauce preparation
• Strong knowledge of Mediterranean and Italian cuisine preferred for Andros Taverna concept
• Experience with butchery and whole animal utilization including proper breakdown and fabrication
• Proven ability in seafood preparation and cooking with attention to proper handling and doneness
• Expertise in pasta preparation including fresh pasta production and traditional Italian techniques
• High-volume service experience with ability to manage multiple stations during busy service periods
• Advanced proficiency in Microsoft Excel including formulas, pivot tables, and data analysis for inventory and costing purposes
• Experience with inventory management systems (Toast, MarketMan, ChefTec, or similar platforms)
• Strong leadership and communication skills with ability to train and motivate kitchen staff
• Ability to communicate clearly, both verbal and written and understand the predominant language(s) of the restaurant
• Ability to work in a standing position a minimum of 8-10 hours a day
• Ability to reach, bend and frequently lift up to 50 pounds
• Must have the stamina to work a minimum of 40-50 hours per week
• Flexibility to work various shifts including lunch, dinner, and brunch service

• Obtains high school diploma or equivalent work experience
• Culinary degree or professional culinary training preferred
• Continued education through workshops, stages, or culinary programs valued

All employees must maintain a neat, clean and well-groomed appearance per Eat Well Hospitality standards outlined in the Employee Handbook.

Ability to read and interpret general business documents, recipes, and technical specifications. Ability to write recipes, prep lists, and business correspondence. Ability to effectively present information and respond to questions from Chefs, guests and Andros Taverna's managers and owners.

• Advanced proficiency in Microsoft Excel for inventory management, recipe costing, and financial reporting
• Experience with restaurant inventory management software and POS systems
• Expert understanding of recipe conversion, scaling, and yield calculations
• Knowledge of food safety and HACCP principles
• Understanding of kitchen equipment operation and maintenance
• Ability to analyze food costs and implement cost-saving measures while maintaining quality

The physical demands described here are representative of those that must be met by a Sous Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand and exert well-paced mobility for up to 8-10 hours in length. Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert a well-paced ability to reach other departments of the restaurant on a timely basis. Must be able to lift trays of food or food items weighing up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently. Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment including knives, slicers, and kitchen machinery.

The work environment characteristics described here are representative of those a Sous Chef encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud during service periods.

This job description is not an exclusive or exhaustive list of all the job functions that a Sous Chef in this position may be asked to perform from time to time. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs.