Job Overview
Compensation
Salary
Range $47,700.00 - $64,400.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Meal Allowances
Job Description
Eddie Merlot's is a renowned fine dining restaurant chain known for its commitment to delivering an exceptional culinary experience through high-quality food, outstanding service, and an inviting atmosphere. The brand has established itself as a leader in the upscale dining sector by providing guests with an elegant, yet comfortable environment where they can enjoy expertly prepared dishes, often featuring premium steaks, fresh seafood, and innovative side dishes paired with a robust wine selection. Eddie Merlot's restaurants emphasize not only great food but also an uncompromising dedication to customer satisfaction, safety, and overall quality. Their mission is to offer impeccable hospitality by focusing on freshness, consistency, and the highest standards in food preparation and service.
The role of the Sous Chef at Eddie Merlot's is critical to maintaining the restaurant’s reputation for excellence. As a central leader within the kitchen, the Sous Chef is responsible for directing and sustaining a safe, efficient, and profitable kitchen operation. This includes managing the preparation and delivery of superior quality food for restaurant guests, banquets, and special events. The Sous Chef actively supports the Chef and the entire kitchen team by providing hands-on leadership, coaching, and assistance with staffing and daily food production. The position requires careful adherence to food safety and sanitation guidelines to ensure compliance with health regulations, as well as a commitment to achieving food quality that aligns with Eddie Merlot's exacting standards.
In this role, the Sous Chef directly oversees the execution of recipes and food preparation processes, ensuring they meet stringent benchmarks for freshness, presentation, and flavor profiles. Beyond kitchen management, the Sous Chef also plays a pivotal role in talent development, focusing on cross-training team members and promoting ongoing growth opportunities within the culinary staff. As an integral figure on the restaurant leadership team, the Sous Chef collaborates closely with Chefs from other Eddie Merlot's locations to share best practices and reinforce the company's mission. Effective communication and teamwork between the kitchen (BOH) and dining room (FOH) staffs are also emphasized to create a harmonious dining experience for guests.
Key responsibilities include preparation oversight for all meals, banquets, and special events, maintaining proper food storage and safety standards, managing inventory and ordering supplies, monitoring financial metrics related to sales, food, and labor costs, and assisting with budget preparation. The Sous Chef also actively participates in administrative tasks such as scheduling, staff recruitment and training, as well as equipment maintenance. In addition, fostering a positive kitchen culture with recognition initiatives, training sessions, and motivation strategies is essential for maintaining staff morale and performance.
Overall, the Sous Chef at Eddie Merlot's is more than a culinary expert; they are a leader, mentor, and ambassador of the restaurant’s values. This full-time role offers an exciting opportunity to be part of a distinguished culinary team dedicated to excellence in food quality, safety, and guest service within a prestigious and supportive work environment.
The role of the Sous Chef at Eddie Merlot's is critical to maintaining the restaurant’s reputation for excellence. As a central leader within the kitchen, the Sous Chef is responsible for directing and sustaining a safe, efficient, and profitable kitchen operation. This includes managing the preparation and delivery of superior quality food for restaurant guests, banquets, and special events. The Sous Chef actively supports the Chef and the entire kitchen team by providing hands-on leadership, coaching, and assistance with staffing and daily food production. The position requires careful adherence to food safety and sanitation guidelines to ensure compliance with health regulations, as well as a commitment to achieving food quality that aligns with Eddie Merlot's exacting standards.
In this role, the Sous Chef directly oversees the execution of recipes and food preparation processes, ensuring they meet stringent benchmarks for freshness, presentation, and flavor profiles. Beyond kitchen management, the Sous Chef also plays a pivotal role in talent development, focusing on cross-training team members and promoting ongoing growth opportunities within the culinary staff. As an integral figure on the restaurant leadership team, the Sous Chef collaborates closely with Chefs from other Eddie Merlot's locations to share best practices and reinforce the company's mission. Effective communication and teamwork between the kitchen (BOH) and dining room (FOH) staffs are also emphasized to create a harmonious dining experience for guests.
Key responsibilities include preparation oversight for all meals, banquets, and special events, maintaining proper food storage and safety standards, managing inventory and ordering supplies, monitoring financial metrics related to sales, food, and labor costs, and assisting with budget preparation. The Sous Chef also actively participates in administrative tasks such as scheduling, staff recruitment and training, as well as equipment maintenance. In addition, fostering a positive kitchen culture with recognition initiatives, training sessions, and motivation strategies is essential for maintaining staff morale and performance.
Overall, the Sous Chef at Eddie Merlot's is more than a culinary expert; they are a leader, mentor, and ambassador of the restaurant’s values. This full-time role offers an exciting opportunity to be part of a distinguished culinary team dedicated to excellence in food quality, safety, and guest service within a prestigious and supportive work environment.
Job Requirements
- High school diploma or equivalent
- minimum of 3 years experience in a similar sous chef or kitchen leadership role
- solid understanding of cooking methods, kitchen equipment and procedures
- knowledge of local, state and federal food safety regulations
- ability to work under pressure in a fast-paced environment
- excellent interpersonal and conflict resolution skills
- willingness to work flexible hours including weekends and holidays
Job Qualifications
- Proven experience as a sous chef or similar role in a fine dining environment
- strong leadership and coaching skills
- knowledge of food safety and sanitation regulations
- ability to manage budgets and control costs
- excellent organizational and multitasking abilities
- effective communication skills
- experience with menu planning and event catering
- capable of working collaboratively within a leadership team
- culinary degree or equivalent formal training preferred
Job Duties
- Directs and participates in food production operations
- leads, directs, coaches and teaches all kitchen and food production team members
- assists with recruiting, hiring and training team members using approved company training materials
- communicates job expectations and standards, reviews job performance, coaches and holds team members accountable
- prepares daily production list and directs food production activities for meals, banquets and special events
- conducts daily line checks ensuring proper temperatures, portion sizes, quality, freshness and flavor profiles
- ensures compliance with health and food safety regulations
- maintains cleanliness and organization of the kitchen
- assists Chef in preparing annual budget for food, equipment, supplies and labor
- monitors sales, food and labor costs and adjusts accordingly
- performs administrative and reporting tasks related to cost control
- places food and supply orders and verifies delivered products
- assists with scheduling and managing staffing levels within labor budgets
- ensures kitchen equipment is safe and operational
- develops training and growth plans for team members
- enhances dining experience by conducting tableside visits and partnering with dining managers
- serves as a professional representative of the company in and outside the restaurant
- participates actively in corporate and restaurant leadership teams
- works with Sales Manager to develop, cost and execute menus for banquets and events
- facilitates daily pre-shift meetings
- creates cohesive team environment and promotes communication between BOH and FOH
- fosters environment of appreciation and recognition
- performs related duties as assigned
Job Location
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