Job Overview
Employment Type
Hourly
Compensation
Hourly
Range $23.00 - $26.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
Del's Hideout is a vibrant full-service restaurant located in the lively Del Cerro neighborhood. Known for its family-friendly atmosphere, Del's Hideout serves both lunch and dinner daily from 11:30 AM to 10:00 PM, offering a diverse menu that includes Texas-style BBQ, a variety of healthy salads and bowls, and an impressive selection of over 30 beers on tap, complemented by an extensive wine and craft cocktail list. The restaurant's ambiance is engaging and interactive, featuring 16 flat-screen TVs, retro arcade games, and a dedicated children's activity area, making it an ideal spot for families and groups looking for great food and entertainment.
The role of Sous Chef at Del's Hideout is a key leadership position reporting directly to the Executive Chef. This position is ideal for a culinary professional who thrives in a fast-paced, high-volume kitchen environment and has a passion for maintaining high standards of food preparation and service. The Sous Chef acts as the second-in-command in the kitchen, requiring a comprehensive understanding of kitchen operations to step in effectively during the Executive Chef's absence and to resolve any issues that may arise.
The Sous Chef's responsibilities extend beyond typical culinary tasks. They will lead the Heart of House (HOH) team by delegating tasks authoritatively and efficiently, ensuring station setup aligns with projected volume, and monitoring productivity to reduce waste. This role involves hands-on involvement in daily production, supervising food handling to uphold safety standards in compliance with state, federal, and local health regulations, and maintaining equipment and facilities in optimal condition to provide a safe and clean working environment.
Additionally, the Sous Chef plays a critical role in menu development, inventory management, ordering, invoice processing, scheduling, and addressing human resources matters within the kitchen. Leadership and staff development are also pivotal aspects of this role, requiring the Sous Chef to train hourly personnel, conduct performance evaluations, and motivate team members to exceed expectations. Effective communication underpins all operations, with an emphasis on sharing information about daily specials, portion control, cooking methods, and presenting feedback on service quality and speed.
Working at Del's Hideout means being part of a community-oriented restaurant that values quality, teamwork, and customer satisfaction. The Sous Chef position offers an hourly wage ranging from $23.00 to $26.00, reflecting the level of expertise and responsibility required. Candidates must be prepared for the physical demands of the role, which include standing, walking, lifting up to 50 pounds, and working in a noisier, dynamic kitchen setting for up to 10 hours a day.
This opportunity is perfect for culinary professionals seeking to advance their careers within a supportive leadership role that blends creative culinary skills with operational management. Joining Del's Hideout means contributing to a dining experience that delights guests not only through exceptional food but also through an engaging and fun atmosphere.
The role of Sous Chef at Del's Hideout is a key leadership position reporting directly to the Executive Chef. This position is ideal for a culinary professional who thrives in a fast-paced, high-volume kitchen environment and has a passion for maintaining high standards of food preparation and service. The Sous Chef acts as the second-in-command in the kitchen, requiring a comprehensive understanding of kitchen operations to step in effectively during the Executive Chef's absence and to resolve any issues that may arise.
The Sous Chef's responsibilities extend beyond typical culinary tasks. They will lead the Heart of House (HOH) team by delegating tasks authoritatively and efficiently, ensuring station setup aligns with projected volume, and monitoring productivity to reduce waste. This role involves hands-on involvement in daily production, supervising food handling to uphold safety standards in compliance with state, federal, and local health regulations, and maintaining equipment and facilities in optimal condition to provide a safe and clean working environment.
Additionally, the Sous Chef plays a critical role in menu development, inventory management, ordering, invoice processing, scheduling, and addressing human resources matters within the kitchen. Leadership and staff development are also pivotal aspects of this role, requiring the Sous Chef to train hourly personnel, conduct performance evaluations, and motivate team members to exceed expectations. Effective communication underpins all operations, with an emphasis on sharing information about daily specials, portion control, cooking methods, and presenting feedback on service quality and speed.
Working at Del's Hideout means being part of a community-oriented restaurant that values quality, teamwork, and customer satisfaction. The Sous Chef position offers an hourly wage ranging from $23.00 to $26.00, reflecting the level of expertise and responsibility required. Candidates must be prepared for the physical demands of the role, which include standing, walking, lifting up to 50 pounds, and working in a noisier, dynamic kitchen setting for up to 10 hours a day.
This opportunity is perfect for culinary professionals seeking to advance their careers within a supportive leadership role that blends creative culinary skills with operational management. Joining Del's Hideout means contributing to a dining experience that delights guests not only through exceptional food but also through an engaging and fun atmosphere.
Job Requirements
- Minimum 3-years full service, high volume restaurant experience
- High school diploma or equivalent
- Culinary degree or related education preferred
- ServSafe Certification required
- Ability to stand and walk for long periods
- Capability to lift up to 50 lbs
- Strong leadership and communication skills
- Familiarity with safety and sanitation regulations
- Experience in staff training and performance management
Job Qualifications
- Minimum 3-years full service, high volume restaurant experience
- High school diploma or equivalent
- Culinary degree, AA or BA degree a plus
- Professional and proficient verbal and written communication skills
- Knowledge of Microsoft Word and Excel
- Knowledge of back office POS systems and general accounting practices
- ServSafe Certification
Job Duties
- Set up stations on time with quantities reflecting projected volume
- Direct prep by the Chef on duty to maximize productivity and avoid waste
- Manage breaks at assigned times to optimize productivity
- Monitor and ensure all employees notify when leaving the line
- Perform daily station and line checks prior to meal periods including sanitizer presence, product rotation, and food quality
- Follow all food safety guidelines and ensure compliance with health regulations
- Monitor time and temperature of food products
- Ensure adherence to recipes and update the specification book
- Maintain a safety-first culture and document injury and illness incidents
- Adhere to safety guidelines including the use of cut gloves and non-slip shoes
- Maintain kitchen cleanliness
- Recommend facility repairs and improvements
- Provide thorough training for hourly personnel
- Conduct performance evaluations and document staff performance
- Communicate daily specials and provide feedback on service execution
- Evaluate HOH employee techniques and relay feedback to the Executive Chef
Job Criteria
Experience
No experience required
Job Location
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