Sous Chef

Lincoln, NE, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $65,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

team meals

Job Description

Our establishment is dedicated to serving our stakeholders by enriching their experiences and exceeding their expectations through exceptional hospitality. We are a renowned full-service restaurant known for creating extraordinary dining experiences that combine culinary excellence with impeccable service standards. Our commitment to iconic hospitality is reflected not only in our interactions with guests but also deeply ingrained in our back-of-house operations, where efficiency, quality, and teamwork set us apart in the hospitality industry.

We are currently seeking a skilled and motivated Sous Chef to join our team, a pivotal role responsible for maintaining high culinary standards and managing back-of-house operations... 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
2 years full-service restaurant experience in a management position
Knowledge of Iconic Hospitality standards
Knowledge of prep duties, storing and cooling food, food handling, butchering and portion control
Experience with POS/Micros systems
Cash handling skills
Food and labor cost control
Inventory control
Administrative tasks
Purchasing
Safety and sanitation procedures
Strong communication and organizational skills

Job Qualifications

2 years full-service restaurant experience in a management position
Working kitchen knowledge including butchering and portion control
Expert knowledge of iconic hospitality standards
Excellent communication and organizational skills
Ability to coach, counsel and provide feedback to team members effectively
Experience in scheduling, ordering, and inventory management
Leadership skills with the ability to develop and maintain team morale

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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