Sous Chef

Fayetteville, AR, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $42,600.00 - $57,400.00

Work Schedule

Standard Hours

Benefits

competitive pay

Paid Time Off

Health Insurance

Dental Insurance

Vision Insurance

Retirement Plan

Employee Discounts

Job Description

The Indigo Road Hospitality Group (IRHG), established in 2009 by Steve Palmer, is a leading hospitality company dedicated to redefining the hospitality industry by prioritizing the well-being and growth of its team members. With a strong focus on internal hospitality, IRHG ensures that by taking care of its employees, they, in turn, provide exceptional service and care to their guests. The group encompasses various upscale yet approachable food-focused environments, boutique hotels, and innovative restaurant concepts, creating unique and memorable experiences for visitors across multiple locations.

One of the flagship properties under IRHG is The Compton, a lifestyle hotel... Show More

Job Requirements

2+ years of successful restaurant management experience
Thrive in high-volume, scratch kitchen, and upscale food focused environments
Passionate about internal hospitality and embrace core values
Strong problem resolution skills
Have exceptional organizational skills and a keen eye for detail
Effective communication skills and the ability to navigate important conversation

Job Qualifications

2+ years of successful restaurant management experience
Experience managing kitchen line in upscale, food-focused environments
Passionate about internal hospitality and embrace core values
Strong problem resolution skills
Exceptional organizational skills with a keen eye for detail
Effective communication skills able to navigate important conversations

Job Duties

Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness
Oversee, maintain and manage food and service quality
Assess, implement and manage service standards by ensuring consistency across operational procedures
Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
Create and carry out strategic business objectives that mitigate risk and maximize profit across recruitment, finance, legal and restaurant operations (FOH/BOH)
Forecast financial trends to control labor, food and beverage cost
Partner with General Manager to ensure a positive and collaborative environment when leading by example

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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