Sous Chef

Raleigh, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $65,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Meal Allowances

Job Description

Our establishment is dedicated to serving our stakeholders by enriching their experiences and exceeding their expectations. This dedication is embodied in our mission of creating extraordinary experiences through hospitality. As a hospitality-driven company, we pride ourselves on excellence in both front-of-house and back-of-house operations. Our team fosters an environment where every department works harmoniously to deliver exceptional quality and service. The foundation of our success lies in our commitment to operational excellence, teamwork, and customer satisfaction.

The role of the Sous Chef is vital within our back-of-house operations. As a key leader in the kitchen, the Sous Chef supports ... Show More

Job Requirements

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
Knowledge of prep duties
Knowledge of storing and cooling food
Knowledge of food handling
Knowledge of butchering and portion control
Knowledge of POS/Micros system
Knowledge of cash handling
Knowledge of food and labor cost control
Knowledge of inventory control
Knowledge of administrative tasks
Knowledge of purchasing
Knowledge of safety and sanitation procedures
Knowledge of NCO (neat, clean and organized) standards
Able to speak, read, write and understand the primary language of the work location
Able to 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
Expertise in Iconic Hospitality
Solid communication and organizational skills

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 Qualifications

Experience

Mid Level (3-7 years)

Job Location

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