Sous Chef

Columbia, MD, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Professional development opportunities

Job Description

The establishing company is a dynamic hospitality business focused on delivering exceptional culinary experiences and top-tier service. Specializing in the restaurant industry, this company prides itself on maintaining high standards of quality in both food product and guest experience. With a commitment to operational excellence, the company embraces a culture of teamwork, innovation, and dedication to safety and quality. This vibrant environment fosters growth opportunities for individuals passionate about culinary arts and management within a fast-paced hospitality setting.

The role being offered is a pivotal position within the heart of the operation, serving as a key point of co... Show More

Job Requirements

High school diploma or equivalent
Minimum of 3 years experience in restaurant back-of-house management
Ability to work flexible hours including opening and closing shifts
Strong communication skills in English and Spanish
Knowledge of food safety regulations and standards
Capability to lead a diverse team efficiently
Proficiency in ordering and invoice processing
Familiarity with financial document analysis
Physically able to perform inspections and work in a kitchen environment

Job Qualifications

Experience in a back-of-house management role in the restaurant industry
Knowledge of health and safety standards in food service environments
Strong leadership and team management skills
Proficiency in inventory management and cost control
Basic financial literacy including interpretation of P and L statements and balance sheets
Ability to communicate effectively in English and Spanish
Experience in staff scheduling and labor cost management
Culinary operational knowledge and hands-on experience

Job Duties

Serve as a point of contact for all HOH staff vendors and services
Work with FOH managers to maintain high quality of product and experience for the guests
Perform daily and periodic health and safety inspections in and around the kitchen and restaurant
Ability to open and close the restaurant ensuring all employees complete tasks in an efficient manner
Complete daily food receiving process with knowledge or willingness to inspect receive and store all proteins produce dairy and food
Place orders and organize invoices while ensuring all charges are correct and in line with food cost
Lead by example working the line with the staff at key times recruiting and teaching culinary organization
Attention to detail to maintain a high quality of product
Coach and critique all HOH staff
Analyze financial documents including investor reports P and L details and balance sheet
Create post and adjust hourly staff schedules as needed to ensure labor costs are in line with budgeted labor

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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