Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Life insurance
flexible schedule
Job Description
CRAVE is a vibrant and renowned restaurant dedicated to delivering exceptional dining experiences to its guests. Known for its commitment to quality, innovation, and hospitality, CRAVE has cultivated a passionate team that thrives on creating memorable moments for everyone who walks through its doors. The restaurant combines culinary excellence with warm, personalized service that sets it apart in the competitive dining industry. At CRAVE, the staff is considered family, and this tight-knit culture drives everyone to exceed guest expectations in every aspect of food preparation and service.
The Sous Chef role at CRAVE is a pivotal position responsible for ensuring the highest standard of food quality, safety, and guest satisfaction. This role demands a leader who is passionate about the art of cooking as well as the science of kitchen management. The Sous Chef will work closely with the Executive Chef and other kitchen team members to maintain the integrity of menu items, oversee food production, and manage kitchen operations efficiently. This position requires expertise in ordering, inventory management, and portion control to maintain food costs while delivering exceptional dishes.
Furthermore, the Sous Chef acts as both a mentor and motivator to the kitchen staff, fostering a culture of continuous learning, teamwork, and excellence. They are instrumental in introducing new menu items, implementing standard recipes accurately, and ensuring all food is prepared following health and safety guidelines. Their leadership ensures that kitchen standards for temperature, appearance, and taste are consistently met, reflecting CRAVE's commitment to providing guests with memorable dining experiences.
Being part of the CRAVE family means upholding the spirit of hospitality - doing whatever it takes to make every guest happy. The Sous Chef embodies this mission by contributing innovative ideas, managing time and resources effectively, and displaying exceptional organizational and communication skills. This role also includes liaising with Human Resources on staff-related matters and overseeing equipment maintenance to ensure smooth kitchen operations.
Join CRAVE and be part of a restaurant environment that values integrity, creativity, and teamwork, where your contribution directly influences guest satisfaction and the company’s success. CRAVE is an equal opportunity employer committed to fostering a diverse and inclusive workplace where all team members can thrive and develop their culinary careers.
The Sous Chef role at CRAVE is a pivotal position responsible for ensuring the highest standard of food quality, safety, and guest satisfaction. This role demands a leader who is passionate about the art of cooking as well as the science of kitchen management. The Sous Chef will work closely with the Executive Chef and other kitchen team members to maintain the integrity of menu items, oversee food production, and manage kitchen operations efficiently. This position requires expertise in ordering, inventory management, and portion control to maintain food costs while delivering exceptional dishes.
Furthermore, the Sous Chef acts as both a mentor and motivator to the kitchen staff, fostering a culture of continuous learning, teamwork, and excellence. They are instrumental in introducing new menu items, implementing standard recipes accurately, and ensuring all food is prepared following health and safety guidelines. Their leadership ensures that kitchen standards for temperature, appearance, and taste are consistently met, reflecting CRAVE's commitment to providing guests with memorable dining experiences.
Being part of the CRAVE family means upholding the spirit of hospitality - doing whatever it takes to make every guest happy. The Sous Chef embodies this mission by contributing innovative ideas, managing time and resources effectively, and displaying exceptional organizational and communication skills. This role also includes liaising with Human Resources on staff-related matters and overseeing equipment maintenance to ensure smooth kitchen operations.
Join CRAVE and be part of a restaurant environment that values integrity, creativity, and teamwork, where your contribution directly influences guest satisfaction and the company’s success. CRAVE is an equal opportunity employer committed to fostering a diverse and inclusive workplace where all team members can thrive and develop their culinary careers.
Job Requirements
- High school diploma or equivalent
- Previous experience in restaurant kitchen management or culinary environment
- Proven leadership ability
- ServeSafe certification or food handlers certificate (or willingness to obtain)
- Strong communication and organizational skills
- Ability to work flexible hours including weekends and holidays
- Ability to stand for extended periods and perform physical tasks
- Willingness to adhere to uniform, grooming, safety, and sanitation policies
- Ability to follow written and oral instructions
- Ability to manage time effectively and prioritize tasks
- Passion for food quality and guest satisfaction
Job Qualifications
- ServeSafe certification or ability to obtain
- Food handlers certificate or ability to obtain
- Basic mathematical skills
- Computer skills including Microsoft Word, Excel, and Outlook
- Knowledge of supervisory practices and procedures
- Effective communication, problem solving, planning, organizational, and creative skills
- Ability to supervise and motivate others while acting as a role model
- Ability to delegate tasks effectively
- Ability to work independently as well as in a team
- Demonstrates good judgment and decision-making skills
- Ability to multi-task and stay on task with constant interruptions
- Excellent knowledge of Microsoft Office including Word, Excel, and PowerPoint
- Familiarity with kitchen equipment including ovens, stoves, dishwasher, slicers, steamers, mixers, and knives
Job Duties
- Schedule staff for proper labor costs
- Determine amount and type of food and supplies required using production systems and controlling food costs
- Ensure availability of supplies and food or approved substitutions in adequate time for preparation
- Continuously teach, lead and motivate staff in a positive manner
- Coordinate introduction of new menu items from corporate executive chef to staff
- Plan food production to coordinate with meal serving hours to preserve excellence, quality, temperature, and appearance of food
- Facilitate correct preparation of all food served following standard recipes and special diet orders within specified time limits
- Oversee apportioning of food for service
- Store and properly handle raw or prepared foods and non-food supplies, marking date and item
- Handle food consistent with local health department guidelines
- Follow proper food handling techniques and coordinate use of time, material, and equipment to avoid waste and unnecessary expense
- Report necessary equipment repair and maintenance to Home Office and facilitate outsourcing of repairs
- Liaison for staff issues and report all issues to Human Resources
- Follow all designated uniform, grooming, safety, and sanitation rules and regulations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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