Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
Job Description
Our establishment is committed to serving our stakeholders by enriching their experiences and exceeding their expectations through unparalleled hospitality. We are a reputable full-service restaurant dedicated to creating extraordinary dining experiences that delight and satisfy our guests. With a focus on both the front and back of house operations, we emphasize quality, cleanliness, organization, and superior service. We are currently seeking a skilled Sous Chef to join our team, a pivotal role that supports the Executive Chef and leads the kitchen operations with professionalism and passion. This is a full-time position offering a competitive salary range of USD $55,000.00 to... Show More
Job Requirements
- Able to speak, read, write and understand the primary language of the work location
- Reach, bend, push and pull items for up to 2 hours each day
- Able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day
- Able to stand and exert well-paced mobility for multiple hours in length
- Must have a sense of balance, able to bend, kneel and lift items frequently weighing up to 50 pounds
Job Qualifications
- 2 years full-service restaurant experience in a management position
- Working kitchen knowledge including butchering and portion control
- Expert in Iconic Hospitality
- Must have solid communication and organizational skills
- Knowledge of Iconic Hospitality standards
- Prep duties
- Storing and cooling food
- Food handling
- POS/Micros knowledge
- Cash handling
- Food and labor cost control
- Inventory control
- Administrative tasks
- Purchasing
- Safety and sanitation procedures
- Neat, clean and organized kitchen practices
Job Duties
- Provides support to Executive Chef in all areas of responsibility
- Manages back of house team members, operations, and food production for the restaurant and FIREBAR
- Provides direction, discipline and training to team members by coaching, counseling, and providing feedback and termination recommendations
- Accountable for ordering and receiving produce, seafood, and main food orders
- Conducts daily / bi-weekly inventory with team
- Responsible for scheduling back of house team members
- Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals
- Supervises and participates in butchering and portion control on each shift
- Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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