Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
meal discounts
Job Description
Eddie Merlot's is a distinguished upscale steakhouse known for its commitment to exceptional quality, impeccable service, and a welcoming atmosphere. Founded with the vision to provide guests with premier dining experiences, Eddie Merlot's has grown into a celebrated fine dining restaurant chain recognized for its perfectly aged steaks, fresh seafood, and innovative dishes that cater to sophisticated palates. The restaurant prides itself on combining traditional steakhouse fare with a contemporary approach that emphasizes freshness, flavor, and presentation, all within an environment tailored for both intimate dinners and large-scale celebrations.
The Sous Chef role at Eddie Merlot's is a pivotal position within the kitchen leadership team, responsible for directing and maintaining a safe and profitable kitchen operation. As a hands-on leader, the Sous Chef oversees the preparation and timely delivery of exceptional food quality for restaurant guests, banquets, and special events. This role requires a dynamic and experienced culinary professional who not only manages daily kitchen operations but also fosters growth and skill development among kitchen staff through effective coaching and mentorship.
In this position, the Sous Chef is deeply involved in all aspects of food production – from planning daily menus and ensuring adherence to recipes, to overseeing portion control, presentation, and maintaining the highest standards of freshness and consistency. The Sous Chef works closely with the Executive Chef and other leadership members, helping to implement the restaurant's vision while managing labor, food costs, and inventory to meet financial and operational targets. This position also requires collaboration with front-of-house management to enhance the overall dining experience through quality control and seamless coordination.
The role demands an individual who is committed to upholding stringent health, sanitation, and safety regulations, ensuring the kitchen operates in compliance with state, federal, and local laws. The Sous Chef is responsible for maintaining a clean, organized, and efficient kitchen environment by routine checks, equipment maintenance, and staff training on safety protocols. This leadership role also extends to assisting with recruiting, hiring, and training new kitchen team members, fostering a cohesive and motivated culinary team, and promoting employee recognition and appreciation.
Moreover, the Sous Chef plays an integral role in strategic planning by assisting with budget preparation, monitoring sales and costs, and making informed adjustments to meet performance metrics. The position offers an excellent opportunity for culinary professionals seeking to advance their career within a reputable restaurant group, providing exposure to high-volume kitchen management, banquet coordination, menu development, and cross-location collaboration. Joining Eddie Merlot's means becoming part of a team that emphasizes professional growth, team collaboration, and dedication to providing an extraordinary dining experience for guests.
The Sous Chef role at Eddie Merlot's is a pivotal position within the kitchen leadership team, responsible for directing and maintaining a safe and profitable kitchen operation. As a hands-on leader, the Sous Chef oversees the preparation and timely delivery of exceptional food quality for restaurant guests, banquets, and special events. This role requires a dynamic and experienced culinary professional who not only manages daily kitchen operations but also fosters growth and skill development among kitchen staff through effective coaching and mentorship.
In this position, the Sous Chef is deeply involved in all aspects of food production – from planning daily menus and ensuring adherence to recipes, to overseeing portion control, presentation, and maintaining the highest standards of freshness and consistency. The Sous Chef works closely with the Executive Chef and other leadership members, helping to implement the restaurant's vision while managing labor, food costs, and inventory to meet financial and operational targets. This position also requires collaboration with front-of-house management to enhance the overall dining experience through quality control and seamless coordination.
The role demands an individual who is committed to upholding stringent health, sanitation, and safety regulations, ensuring the kitchen operates in compliance with state, federal, and local laws. The Sous Chef is responsible for maintaining a clean, organized, and efficient kitchen environment by routine checks, equipment maintenance, and staff training on safety protocols. This leadership role also extends to assisting with recruiting, hiring, and training new kitchen team members, fostering a cohesive and motivated culinary team, and promoting employee recognition and appreciation.
Moreover, the Sous Chef plays an integral role in strategic planning by assisting with budget preparation, monitoring sales and costs, and making informed adjustments to meet performance metrics. The position offers an excellent opportunity for culinary professionals seeking to advance their career within a reputable restaurant group, providing exposure to high-volume kitchen management, banquet coordination, menu development, and cross-location collaboration. Joining Eddie Merlot's means becoming part of a team that emphasizes professional growth, team collaboration, and dedication to providing an extraordinary dining experience for guests.
Job Requirements
- High school diploma or GED
- minimum 3 years of experience in culinary or sous chef role
- knowledge of food safety and sanitation regulations
- ability to work in a fast-paced kitchen environment
- excellent communication and leadership skills
- availability to work flexible hours including evenings, weekends, and holidays
- physical ability to stand for extended periods and lift heavy items
Job Qualifications
- Proven experience as a sous chef or relevant role in a high-volume restaurant
- strong leadership and team management skills
- excellent knowledge of food safety and sanitation standards
- ability to prepare and execute a wide variety of recipes
- experience with budget management and cost control
- proficient in kitchen equipment operation and preventive maintenance
- strong organizational and communication skills
- ability to train and develop team members
- culinary degree or equivalent professional experience preferred
Job Duties
- Directs and participates in food production operations
- leads, directs, coaches and teaches all kitchen and food production team members
- assists with recruiting, hiring, and training team members using approved company training materials and certified coaches
- communicates job expectations and standards, reviews job performance, coaches and holds team members accountable focusing on training and skill development
- prepares daily production list and directs food production activities for meals, banquets, and special events in accordance with established recipes, preparation and cooking procedures, timing, portion control, and quality and presentation standards
- ensures that line levels are representative of forecasted sales
- conducts daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards
- directs and participates in food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards
- ensures that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times
- assists the Chef in preparing the annual budget for food, equipment, supplies, and labor
- monitors sales, food and labor cost, and related financial data regularly and adjusts to meet financial metrics
- performs administrative and reporting tasks related to cost control
- places food and supply orders and verifies quantities, invoice prices, and merchandise quality
- assists with creating work schedules and managing staffing levels within budgeted labor cost
- ensures all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation
- develops specific training and growth plans for team members interested in future growth opportunities
- enhances dining experience through tableside visits and partnering with dining room managers
- serves as a positive, professional representative of the company
- actively participates as part of the corporate and restaurant leadership teams
- works with the Sales Manager to develop, cost and execute menus for banquets and special events
- facilitates daily pre-shift meetings and keeps team members informed
- creates a cohesive kitchen team, maintains weekly training focus, encourages communication, rewards, and recognition
- fosters an environment of appreciation and recognition
- performs related duties and projects as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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