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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $65,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
growth opportunities
Health Insurance
Dental Insurance
Vision Insurance
401K matching program
Life insurance
Flexible spending account
Paid Time Off
Sick Time
Discounted meals
Training and Development
Employee Fitness Activities
Job Description
Rooted Hospitality Group (RHG) is a hospitality company committed to enriching people's lives through genuine hospitality, exceptional culinary products, and servant leadership. Founded on strong values of integrity and quality, RHG strives to create a brighter world by delivering memorable dining experiences and fostering a positive workplace culture. With multiple establishments under its umbrella, the group prides itself on innovation, creativity, and dedication to operational excellence. This commitment is reflected not only in their food and service standards but also in how they nurture and grow their team members.
Rooted Hospitality Group is currently seeking a talented and integrity-dri... Show More
Rooted Hospitality Group is currently seeking a talented and integrity-dri... Show More
Job Requirements
- Ability to lift 25 pounds
- capable of bending stooping standing and walking for extended periods in a fast-paced kitchen
Job Qualifications
- Minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen
- strong understanding of kitchen operations food costing and inventory management
- proven ability to lead and develop a team in a fast-paced environment
- exceptional organizational skills with attention to detail and time management
- passion for the culinary arts and a commitment to delivering outstanding guest experiences
Job Duties
- Oversee daily kitchen operations ensuring seamless execution during service
- maintain the highest standards of food quality and consistency by adhering to recipes and techniques
- assist in inventory management including ordering receiving and monitoring food costs
- partner with the Executive Chef to track and meet financial goals through labor and cost controls
- ensure compliance with all health and safety regulations including ServSafe and health department standards
- act as a mentor to the kitchen team providing coaching and support to foster growth and skill development
- lead by example demonstrating professionalism positivity and a commitment to excellence
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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