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Sous Chef at the Richard DeShantz Restaurant Group
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $60,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
competitive salary
opportunities for professional development
Supportive team environment
meal discounts
flexible scheduling
employee recognition programs
Job Description
Our company operates multiple vibrant and popular restaurants, each known for delivering exceptional dining experiences through innovative menus and top-quality service. We pride ourselves on fostering a dynamic and supportive work environment where culinary creativity and professional growth are highly encouraged. Our dedication to excellence is reflected in every plate served and every guest interaction, making us a leader in the hospitality industry.
We are currently seeking a talented and committed Sous Chef to join our culinary team. This position is an exciting opportunity for an experienced culinary professional who thrives in a high-volume, fast-paced kitchen environment. As... Show More
We are currently seeking a talented and committed Sous Chef to join our culinary team. This position is an exciting opportunity for an experienced culinary professional who thrives in a high-volume, fast-paced kitchen environment. As... Show More
Job Requirements
- minimum 3 years experience in kitchen leadership
- availability to work nights, weekends, and holidays
- knowledge of p and l statements
- ability to budget for back of house purchases and labor
- physical capability to stand, bend, and move during entire shift
- excellent communication skills
- strong organizational skills
Job Qualifications
- 3 plus years in a leadership position in a high volume kitchen
- open availability including nights, weekends, and holidays
- understanding of profit and loss statements and budget management
- strong leadership and communication skills
- ability to work effectively in a fast paced environment
- passion for culinary excellence and superior service standards
- positive, team player attitude
Job Duties
- train and mentor line staff to improve skills and efficiency
- oversee daily kitchen operations to ensure smooth service
- manage food and labor budgets in collaboration with executive chef
- monitor inventory and order supplies to maintain stock levels
- ensure compliance with health and safety regulations
- develop and implement kitchen procedures to enhance quality and productivity
- identify and cultivate talent within the culinary team
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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