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SOUS CHEF (Kid Shelleen's Branmar Plaza) *Immediate opening*
Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $55,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Supplemental Insurance
basic life insurance
Vacation Time
Dining Discounts
Professional Development
Job Description
Harry's Hospitality Group (HHG) is a distinguished hospitality establishment that has been serving exceptional food and providing excellent service since 1988. The group operates several well-known venues including the legendary Harry's Savoy Grill in North Wilmington, the elegant Harry's Savoy Ballroom adjacent to the Grill, and popular neighborhood favorites Kid Shelleen's Charcoal House & Saloon in Trolley Square and Kid Shelleen's Branmar Plaza. With a reputation rooted in offering great food, a fun atmosphere, and top-tier hospitality, HHG is committed to delivering an outstanding experience for every guest. Their dedication to quality is reflected in their longstanding presence and accolades... Show More
Job Requirements
- minimum 2-5 years culinary experience including leadership roles
- culinary degree or equivalent experience
- valid ServSafe Manager certification or equivalent
- able to read and write effectively
- proficient with advanced cooking and knife skills
- experience with restaurant management and POS systems
- effective time management and clear communication
- physically able to stand for 8-10 hour shifts and lift 50-60 lbs
- flexible availability including nights, weekends, and holidays
- comfortable working in hot, humid, and noisy environments
Job Qualifications
- culinary degree or equivalent apprenticeship
- 2-5 years of culinary experience in high-volume or fine-dining
- 1-2 years in a leadership role such as CDC or sous chef
- valid ServSafe Manager or equivalent certification
- proficiency in advanced cooking techniques and professional knife skills
- experience with restaurant management and POS software
- strong communication and leadership skills
Job Duties
- provide culinary leadership and assist the Chef de Cuisine
- ensure quality control of all dishes for taste and presentation
- contribute to menu development and innovative culinary offerings
- manage kitchen staff and promote teamwork
- oversee inventory management and food costing
- maintain compliance with safety and sanitation standards
- train and mentor junior kitchen staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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