Sous Chef

RESTAURANT MANAGER EMPLOYMENT AGREEMENT

Sous Chef: The Sous Chef of Mamou ("the Restaurant") is responsible for setting the tone of the kitchen. You must be enthusiastic, upbeat, and professional. You are compelled to take ownership of the kitchen, in a professional and respectful way as directed by the Executive Chef.

• 2 paid weeks off when restaurant is closed or at an agreed upon date with at least 2 months' notice. This should not interfere, within reason, with the day-to-day workings of the restaurant ie, during holidays, previously scheduled time off, etc..
• Health Care
• 50% off dining when you are present with no more than four guests (i.e., regular menu items, wines by the glass, cocktails, etc.), not including bottles of wine or alcohol set at higher than $20 per portion.
• Sous Chef will have unlimited access to We Help Nola a mental health service (The details will be presented by the service during training, but I can go into detail if you would like)

Duties of the Sous Chef Sous Chef's Prep shift begins at 10am and ends once the list is done or completed to a satisfactory point subject to Exec Chef, usually around 5/6pm (Depending on events this may be longer). The night shift begins at 12 noon and ends at the completion of closing duties. Ideally, somewhere close to midnight. The PM shift will include two nights of working stations (Fish and Roast) This schedule is for a 5-day week and should not exceed 55 hours on average, subject to demand of special circumstances. Subject to the provisions of this Agreement, Sous Chef shall have limited to moderate decision-making authority in the day-to-day operation, management, and supervision of the kitchen, subject to the final approval of the Executive Chef, Owner, General Manager, and Chef De Cuisine. Sous Chef's authority and obligations shall include:

• Hiring (Subject to Exec Chef/ CDC), training, supervision, and termination of kitchen personnel (Subject to Exec Chef/ CDC).
• Key Holding Employee, Sous Chef should show caution and good judgement with possession of the key to MaMou. Sous Chef's access to the building should be limited to scheduled days unless otherwise stated subject to permission of the Exec Chef.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforce best practices for safety and sanitation in the kitchen.
• Be able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Writing checks for purpose of paying purveyors on a COD basis.
• Guides and trains the kitchen staff daily to ensure high motivation and economical working environment.
• Consults daily with Executive Chef and/or Chef De Cuisine on the daily requirements, functions, and about any last-minute events.
• Sourcing produce from local farms.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Helping write the weekly schedule. The schedule should be posted for two weeks at a time. I want to work towards having the CDP work 4 10-hour days with a third day off that rotates through the week.
• Works stations for CDP days off, morning prep, and floating between stations on busy nights.
• Ensures the kitchen is broken down in a professional finished manner. This includes properly cleaned stations, containers changed, items consolidated, proper labeling, well written legible station prep lists, proper protein counts, station orders for next day's prep, execution of daily-weekly-monthly cleaning schedules, organization of the walk-in, icing seafood and all sous-vide items, etc. etc.
• Eventually working with the CDPs to create specials and vegetable sides within the vision of MaMou: Elevated Modern European and Creole/Cajun faire through the lens of Nouvelle Cuisine.
• Eventually working with the Executive Chef to create new menu items.
  • Anything created for the use of the Restaurant should be considered part of the intellectual property of the Restaurant
• Helps in ensuring that Family Meal is organized and served at 4pm daily. Ideally, family meal is made from what we have on hand, but ordering food specifically for Family Meal is acceptable (i.e., red beans, ramen, etc. etc.) Generally, Family Meal should always consist of a modest protein, vegetable, and a simple vegetarian leaning salad.

Limitation on Manager's Authority. In addition to any other limitations on Sous Chef's authority set forth in this Agreement, the Sous Chef shall not, without Owners' written approval take any of the following actions with respect to the Restaurant:

• Enter into any contract or other agreement which could require