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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Meal Allowances
Job Description
The company is a dedicated hospitality establishment committed to serving its stakeholders by enriching their experiences and exceeding their expectations. With a mission centered on creating extraordinary experiences through hospitality, the organization places significant emphasis on excellent Back of House (BOH) operations to support the overall guest experience. The establishment operates in the restaurant sector, featuring notable outlets including a restaurant and FIREBAR®. Known for its commitment to quality and iconic hospitality standards, this company creates a work environment that fosters positivity, professionalism, and high standards across all departments. The employment type for the Sous Chef position is full-time, offering... Show More
Job Requirements
- Minimum 2 years of full-service restaurant management experience
- Proven working knowledge of kitchen operations including butchering and portion control
- Excellent communication and organizational skills
- Ability to manage and lead back of house team effectively
- Experience with inventory and ordering processes
- Ability to perform administrative responsibilities
- Capacity to remain calm under high-pressure situations
- Physical ability to perform job duties involving standing, lifting up to 50 pounds, bending, kneeling, pushing, and pulling
- Proficient in reading, writing, and understanding the primary language of the workplace
Job Qualifications
- 2 years full-service restaurant experience in a management position
- Working kitchen knowledge including butchering and portion control
- Expertise in Iconic Hospitality
- Solid communication and organizational skills
- Knowledge of Iconic Hospitality standards
- Understanding of prep duties
- Knowledge of storing and cooling food
- Food handling expertise
- Familiarity with POS/Micros system
- Cash handling skills
- Experience with food and labor cost control
- Inventory control knowledge
- Ability to perform administrative tasks
- Purchasing skills
- Understanding of safety and sanitation procedures
- Commitment to maintaining a neat, clean and organized kitchen environment
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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