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Hy-Vee Food Stores Sous Chef (Market Grille) - Full Time in Urbandale, Iowa

Job Title: Sous Chef FLSA: Non-Exempt

Department: Market Grille Revision Date: 5/2013

General Function:

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job.

Reporting Relations:

Accountable and Reports to: Store Director, Executive Chef; Market Grille Management, Kitchen Manager; General Manager;

Direct Reports: Station Cooks; Kitchen staff

Primary Duties and Responsibilities:

  • Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.

  • Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store.

  • Makes an effort to learn customers’ names and to address them by name whenever possible.

  • Assists customer by: (examples include)

  • Escorting them to the products they’re looking for.

  • Securing products that are out of reach.

  • Loading or unloading heavy items.

  • Making note of and passing along customer suggestions or requests.

  • Performing other tasks in every way possible to enhance the shopping experience.

  • Answers the telephone promptly and provides friendly, helpful service to customers who call.

  • Making sure the implementation of the executive chef’s orders are followed.

  • Assist in menu planning and development of new dishes.

  • Responsible for inventory control and ordering of needed supplies.

  • Ensuring that the high standards of food safety and sanitation are followed.

  • Supervising kitchen staff.

  • Scheduling staff and assigning tasks.

  • Working with executive chef to keep up with latest restaurant trends.

  • Monitoring the training of staff.

  • Oversees food production for quality and cost standards.

  • Demonstrates proper use of equipment and cooking techniques.

  • Serving as a liaison between kitchen staff and customers; ensuring that food leaving the kitchen is of the highest quality; portions are correct and food plated in an attractive manner.

  • Serving as the expeditor for the kitchen, including being responsible for arranging tickets and ordering food preparation.

  • Performing any function necessary for the success of the kitchen.

  • Reports to work when scheduled and on time.

Secondary Duties and Responsibilities:

  • Performs other job related duties and special projects as required.

Education and Experience:

A culinary degree from an accredited university; 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment.

Physical Requirements:

  • Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects.

  • Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.

  • Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

Knowledge, Skills, Abilities and Worker Characteristics:

  • Ability to interpret and manage recipes to ensure compliance and minimize waste.

  • Excellent attention to detail

  • Demonstrated track record of creativity, training, cost controls and understand the intricacies of running day to day very busy, uncompromising kitchens

  • Strong passion for culinary excellence, wine knowledge and service

  • Proven ability to develop team - strong leadership and communications abilities

  • Knowledge of systems, methods and processes that contribute to great execution

  • Stable job history which demonstrates upward career progression

Working Conditions:

This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment.

Equipment Used to Perform Job:

All kitchen equipment including: Cash register, fryers, ovens, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, Telexon ordering machine, C.A.R.S. reordering system, steamer, fax, copier, telephone, Hobart machine. Bar equipment, such as tags, Napa technology, Aloha POS System, etc.

Financial Responsibility:

Responsible for company assets including equipment and merchandise.


Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections.