Job Overview
Compensation
Salary
Range $55,000.00 - $60,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Multi-cultural work environment
Job Description
Our establishment is a distinguished and vibrant restaurant that prides itself on delivering exceptional culinary experiences and outstanding hospitality. With a commitment to quality, creativity, and customer satisfaction, we operate in a fast-paced and dynamic environment that values teamwork, innovation, and professionalism. We believe in nurturing talent and fostering a welcoming atmosphere for both our guests and staff, making us a premier destination for food lovers and a sought-after workplace for culinary professionals.
The Sous Chef role is a pivotal position within our kitchen leadership team, offering a unique opportunity to contribute to the success and reputation of our restaurant. As the right hand to the Executive Chef, the Sous Chef will play a critical role in maintaining high standards of food quality, safety, and service throughout all service periods, including special events. This is a hands-on leadership position that demands excellent communication skills, composure under pressure, and the ability to motivate and develop a productive and positive kitchen team.
Responsibilities include overseeing kitchen operations, ensuring compliance with sanitation and food safety standards, managing inventory and production levels, and collaborating closely with the front of house team to guarantee a seamless dining experience. The ideal candidate will have a passion for true hospitality, demonstrated by their dedication to guests and staff alike, alongside a problem-solving mindset and a proactive, can-do attitude. This role requires adaptability, punctuality, and a strong sense of accountability to maintain the kitchen's efficiency and uphold the restaurant's reputation.
The Sous Chef must be prepared to assume full control of the kitchen in the absence of the Executive Chef and must stay informed about industry trends and seasonal market changes to continuously elevate our culinary offerings. This position is perfect for an experienced culinary professional who wishes to grow their leadership skills in a supportive and innovative environment that values food excellence and teamwork.
The Sous Chef role is a pivotal position within our kitchen leadership team, offering a unique opportunity to contribute to the success and reputation of our restaurant. As the right hand to the Executive Chef, the Sous Chef will play a critical role in maintaining high standards of food quality, safety, and service throughout all service periods, including special events. This is a hands-on leadership position that demands excellent communication skills, composure under pressure, and the ability to motivate and develop a productive and positive kitchen team.
Responsibilities include overseeing kitchen operations, ensuring compliance with sanitation and food safety standards, managing inventory and production levels, and collaborating closely with the front of house team to guarantee a seamless dining experience. The ideal candidate will have a passion for true hospitality, demonstrated by their dedication to guests and staff alike, alongside a problem-solving mindset and a proactive, can-do attitude. This role requires adaptability, punctuality, and a strong sense of accountability to maintain the kitchen's efficiency and uphold the restaurant's reputation.
The Sous Chef must be prepared to assume full control of the kitchen in the absence of the Executive Chef and must stay informed about industry trends and seasonal market changes to continuously elevate our culinary offerings. This position is perfect for an experienced culinary professional who wishes to grow their leadership skills in a supportive and innovative environment that values food excellence and teamwork.
Job Requirements
- Minimum 3 years of comparable restaurant experience
- thorough knowledge of food safety and sanitation standards
- excellent communication and leadership skills
- ability to work under pressure and maintain composure
- strong organizational and multitasking abilities
- flexibility to work various shifts including weekends and holidays
- physical stamina to manage kitchen demands
Job Qualifications
- Prior comparable restaurant experience with a minimum of 3 years
- in depth understanding of sanitation and food safety
- passion for true hospitality to guests and staff
- critical problem-solving skills
- self-motivated team player
- punctual, adaptable, passionate and compassionate
- keen ability and desire for team development
- do-whatever-it-takes attitude
- ability to pivot quickly and be adaptable in all situations
Job Duties
- Assist in leading the staff with proper communication skills and composure
- maintain a clean and organized work environment
- establish, enforce and maintain all standards of service, sanitation and compliance
- hands on supervision of preparation for all service periods, including events
- focus on safety, quality, consistency, organization
- maintain standards of quality, labor and food costs, eye appeal and overall flavor
- timely service of all orders and larger group reservations and parties
- assume complete control of the kitchen in the absence of Executive Chef
- communicate with Executive Chef on supervision and development of employees ensuring they maintain a productive and positive attitude
- be responsible for knowing all aspects of the culinary operation
- manage inventory and production levels and maintain communication with vendor partners
- communicate with FOH team to ensure smooth service and maintain strong relationship between FOH and BOH
- maintain knowledge of industry trends and market seasonality
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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