Sous Chef - Sportsbook (Pending Regulatory Approval)
Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $55,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career development programs
Employee Discounts
Meal Allowances
Job Description
The hiring establishment is a reputable food service company operating within a large-volume, high-quality dining environment. Known for its commitment to culinary excellence and customer satisfaction, this company showcases a strong dedication to operational standards, food safety, and team development. The organization prides itself on maintaining high culinary standards, emphasizing adherence to sanitation regulations such as ServSafe and consistently striving to optimize food costs, menu quality, and preparation efficiency. The establishment values teamwork, communication, and professional development, encouraging growth among its staff and fostering a culture of excellence.
This specific role is focused on overseeing the culinary and operational aspects of a designated outlet during a particular shift. The position requires a skilled culinary professional responsible for ensuring that kitchen areas, food preparation activities, and facilities meet established standards of cleanliness, safety, and quality. The individual will administer all aspects of food preparation with a hands-on approach, participating directly in culinary tasks such as broiling, sautéing, and specialized cooking like Asian cuisine when needed. This role involves maintaining visibility with customers to solicit feedback, respond to concerns professionally, and ensure an exceptional dining experience. The successful candidate will also have a pivotal role in menu planning, recommending improvements to enhance food cost efficiency, volume, quality, and presentation.
Further duties extend to managing kitchen operations in compliance with state and company sanitation policies, supporting safety and accident prevention initiatives, and overseeing garbage separation and disposal as per set standards. The role demands effective workforce coordination to meet business demands and deliver customer satisfaction within specified timelines. Crucial to this position is developing the culinary team through comprehensive training and ensuring each member is knowledgeable about company policies. The company offers a starting salary of $55,000, based on experience, reflecting the value placed on culinary leadership and operational expertise. Overall, the role is suited for someone passionate about culinary arts, food safety, team building, and operational excellence in a fast-paced, high-volume food service setting.
This specific role is focused on overseeing the culinary and operational aspects of a designated outlet during a particular shift. The position requires a skilled culinary professional responsible for ensuring that kitchen areas, food preparation activities, and facilities meet established standards of cleanliness, safety, and quality. The individual will administer all aspects of food preparation with a hands-on approach, participating directly in culinary tasks such as broiling, sautéing, and specialized cooking like Asian cuisine when needed. This role involves maintaining visibility with customers to solicit feedback, respond to concerns professionally, and ensure an exceptional dining experience. The successful candidate will also have a pivotal role in menu planning, recommending improvements to enhance food cost efficiency, volume, quality, and presentation.
Further duties extend to managing kitchen operations in compliance with state and company sanitation policies, supporting safety and accident prevention initiatives, and overseeing garbage separation and disposal as per set standards. The role demands effective workforce coordination to meet business demands and deliver customer satisfaction within specified timelines. Crucial to this position is developing the culinary team through comprehensive training and ensuring each member is knowledgeable about company policies. The company offers a starting salary of $55,000, based on experience, reflecting the value placed on culinary leadership and operational expertise. Overall, the role is suited for someone passionate about culinary arts, food safety, team building, and operational excellence in a fast-paced, high-volume food service setting.
Job Requirements
- Bachelor’s degree preferred
- Two years of experience in high-volume food establishment
- Knowledge of menu planning and various food items
- Knowledge of food and labor costs
- Proven problem solving and critical thinking skills
- Excellent customer service skills
- Good oral and written communication skills
- Ability to listen and respond to cues
- Teamwork and collaboration skills
- Compliance with safety and regulatory requirements
- Effective labor management ability
- Ability to meet deadlines and handle multiple priorities
- Knowledge of company policies and health regulations
- Maintain cleanliness standards
- Physically capable to lift and move up to 25 lbs
- Able to perform physical job tasks including pushing, pulling, reaching, bending, and balancing
Job Qualifications
- Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university preferred
- Two years of progressively challenging experience in a large-volume, high quality food establishment
- Knowledge of menu planning, soups, sauces, meat, poultry, and seafood items
- Knowledge of food and labor costs
- Proven problem solving and critical thinking skills
- Excellent customer service and employee relations skills
- Good oral and written communication skills
- Fluent and literate in English
- Ability to listen and respond to visual and aural cues
- Teamwork skills to collaborate with other departments and leaders
- Compliance with all regulatory, governmental, and safety requirements
- Effective labor management skills
- Ability to meet deadlines and manage multiple priorities
- Knowledge of departmental, property, and company policies and procedures
- Maintain health department standards and regulations
- Ensure inspection scores are at or above standards
- Maintain cleanliness of restaurant
- Maintain price/value of outlet
Job Duties
- Responsible for culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities, and facilities
- Administers all aspects of food preparation, ensuring kitchen is clean, well stocked, and problem-free
- Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness, and efficient preparation of all food-related items
- Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian, and prep when needed
- Accountable for meeting or exceeding all State and Company sanitation requirements (ServSafe)
- Supports safety and accident prevention programs (knife handling, proper lifting)
- Responsible for monitoring/implementation of garbage separation and disposal as per standards
- Responsible for coordinating work flow during shift to meet business demands and ensure customer satisfaction
- Responsible for visibility to customer, soliciting/requesting feedback on food quality, and responding to guest concerns appropriately and professionally to resolve any issues
- Responsible for development of team to include completion of all required training and knowledge of all policies and procedures relating to their positions
- Presents oneself as a credit to company and encourages others to do the same
- Performs all other related and compatible duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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