Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,300.00 - $66,500.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Worker's Compensation
Job Description
This opportunity is with a dynamic hospitality company that operates in a fast-paced, high-energy environment where quality and guest satisfaction are paramount. The company specializes in quick-service culinary operations, delivering superior food products to a diverse clientele who value flavor, presentation, and overall dining experience. Known for its commitment to excellence and guest-focused service, this company fosters a culture of integrity, professionalism, and continuous improvement. The establishment prides itself on upholding high ethical standards and a mission-driven approach to hospitality that ensures each guest receives a memorable and satisfying meal. With a strong emphasis on teamwork and collaboration, the company supports the professional growth of its staff and encourages participation in creating innovative culinary solutions. The employment offered is flexible, requiring candidates who are adaptable to various shifts to meet operational needs effectively. Compensation is competitive and is set according to the experience level of the successful applicant.
The role of Quick Service Sous Chef is pivotal in maintaining and enhancing the quality standards within the back-of-house kitchen environment. Reporting to the Quick Service Chef, the Sous Chef will assist in leading kitchen operations, including supervising culinary staff, managing food production, and ensuring compliance with safety and sanitation standards. A key function of the role is to oversee the consistent preparation of menu items, ensuring that dishes are both visually appealing and meet taste specifications, while also managing portion control and minimizing waste through efficient production practices. The position carries supervisory responsibilities such as interviewing, hiring, training, scheduling, and motivating kitchen staff, along with handling performance appraisals and resolving employee issues to maintain a harmonious work environment. The Sous Chef will conduct pre-shift meetings and daily trainings to prepare team members for service and will oversee the execution of opening, closing, and cleaning procedures.
Ensuring recipe adherence and proper training procedures is crucial to maintaining the highest culinary standards. The role also demands active management of production pace and quantity within a safe and organized workplace. Innovation is encouraged through assisting in new menu and recipe development, informed by current culinary trends and techniques. Financial management is an important aspect of this role, requiring attention to controlling food and labor costs and other operational expenses within defined fiscal parameters. The Sous Chef will be responsible for maintaining accurate inventory counts, ordering supplies in coordination with the Purchasing department, and ensuring stock rotation to uphold freshness and quality. Guest satisfaction remains a top priority, including responding promptly and positively to guest inquiries or concerns to uphold the company’s reputation for excellent service. Compliance with all internal controls, policies, and regulations is mandatory, alongside completing any additional duties as assigned. This role offers a valuable opportunity for culinary professionals to advance their leadership skills in a vibrant and rewarding environment, contributing directly to the success and growth of the company.
The role of Quick Service Sous Chef is pivotal in maintaining and enhancing the quality standards within the back-of-house kitchen environment. Reporting to the Quick Service Chef, the Sous Chef will assist in leading kitchen operations, including supervising culinary staff, managing food production, and ensuring compliance with safety and sanitation standards. A key function of the role is to oversee the consistent preparation of menu items, ensuring that dishes are both visually appealing and meet taste specifications, while also managing portion control and minimizing waste through efficient production practices. The position carries supervisory responsibilities such as interviewing, hiring, training, scheduling, and motivating kitchen staff, along with handling performance appraisals and resolving employee issues to maintain a harmonious work environment. The Sous Chef will conduct pre-shift meetings and daily trainings to prepare team members for service and will oversee the execution of opening, closing, and cleaning procedures.
Ensuring recipe adherence and proper training procedures is crucial to maintaining the highest culinary standards. The role also demands active management of production pace and quantity within a safe and organized workplace. Innovation is encouraged through assisting in new menu and recipe development, informed by current culinary trends and techniques. Financial management is an important aspect of this role, requiring attention to controlling food and labor costs and other operational expenses within defined fiscal parameters. The Sous Chef will be responsible for maintaining accurate inventory counts, ordering supplies in coordination with the Purchasing department, and ensuring stock rotation to uphold freshness and quality. Guest satisfaction remains a top priority, including responding promptly and positively to guest inquiries or concerns to uphold the company’s reputation for excellent service. Compliance with all internal controls, policies, and regulations is mandatory, alongside completing any additional duties as assigned. This role offers a valuable opportunity for culinary professionals to advance their leadership skills in a vibrant and rewarding environment, contributing directly to the success and growth of the company.
Job Requirements
- High school diploma or equivalent
- Three years of progressively responsible kitchen experience
- Ability to demonstrate advanced cooking skills
- Ability to obtain ServSafe certification within 90 days
- Previous supervisory experience preferred
- Proficiency with office equipment and Microsoft Office
- Ability to work irregular and extended shifts including nights, weekends, and holidays
- Physical ability to perform demanding tasks and lift up to 50 pounds
- Ability to maintain confidentiality
- Professional interpersonal and communication skills
Job Qualifications
- Advanced cooking skills
- High school diploma or equivalent
- Three years of progressively responsible experience in professional, classically disciplined restaurant, hotel, club kitchen, or high-volume, fast-paced, multi-station setting
- Previous supervisory experience preferred
- Ability to obtain ServSafe certification within 90 days
- Proficiency with standard office equipment and Microsoft Office
- Ability to maintain discretion handling confidential information
- Professional communication skills including public speaking
- Flexibility to work irregular hours, extended shifts, including late nights, early mornings, weekends, and holidays
- Physical ability to perform demanding tasks including standing, walking, lifting up to 50 pounds occasionally
Job Duties
- Cook, create, plan, and manage the preparation of all menu items to ensure optimal guest satisfaction
- Ensure all food served is monitored for taste and visual appeal
- follow portion control measures
- control waste through proper production and portion guidelines
- Carry out supervisory responsibilities including interviewing, hiring, training team members
- schedule and motivate team members
- plan, assign, and direct work
- appraise performance
- reward and discipline team members
- address complaints and resolve problems
- Oversee daily operations including leading pre-shift meetings
- delegating tasks
- conducting daily training
- manage opening, closing, and cleaning duties
- Enforce recipes and training procedures to ensure highest quality standards
- Control pace and quantity of production while maintaining a safe, sanitary, and organized work environment
- Assist in development of new menus and recipes using strong knowledge of culinary techniques and trends
- Manage venue operation within fiscal and operational guidelines through effective management of food costs, labor costs, and other controllable expenses
- Ensure timely inventory counts and proper stock rotation
- Assist in ordering and purchasing food and supplies coordinating with Purchasing department
- Assist in ensuring optimal guest satisfaction and provide timely, positive resolution to guest inquiries and concerns
- Ensure full compliance with departmental internal controls, policies, procedures, and regulations
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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