Position: Sous Chef job
About: Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back-of-house operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedure. Establish professional relationships with the team and provide educational opportunities to teach and develop skills in other areas of the business. Support education and training demos, and on-the-job staff development to ensure safe work habits and proper procedures if encountered with a dangerous or unsafe situation. Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served. Well-versed on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments. Assist with inventory and purchasing to support the kitchen operating at a sustainable food cost. Overseeing wastage, cooking temps, and quality to reduce additional costs, to make all line staff aware of the cost of product and how it contributes to the profit and loss of the company. Production and a-la-carte dish(s) execution. Supervise staff on the line and delegate tasks as needed while also ensuring the proper procedure is followed when clocking in and out for shifts as well as breaks. Assist with Payroll and scheduling needs. Being involved in accuracy in payroll such as time edits (punch requests), time off requests approvals and submitted. Support with coaching and counseling hourly team members. Accuracy and efficiency of orders consistently. Support Executive Chef and Executive Sous with end-of-shift reports and handover sheets. Maintain company target goals and consistent experience for service. Instill teamwork and synergy exists between the front and back-of-house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations. Train and educate new and existing team members. Monitoring daily production, consistency, quantity, and wastage.
Requirements: Minimum of 3-4 years minimum experience working in a similar volume-based business that represents the culture and consistent, approachable, and elevated dishes; Culinary trained and professional who is passionate and curious to develop and grow as a Chef; Proven ability/experience to manage all stations on the line; Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual experience and leader; Must encompass Food Serve Safe certification and have experience with local sanitation regulations; Well-versed and timely email etiquette as well as written and verbal communication; High school diploma or equivalent trade school certification; Strong communicator, collaborator, and motivator with the ability to build professional relationships with all leaders and the kitchen team; Proactive, team player who can work well independently as well as on a team; Flexible schedule and ability to work morning, night, weekend, and holidays (as needed); Ability to multitask and work in a demanding, fast-paced environment; Possess a level of creativity to create recipes from scratch; Food handler’s certificate
Benefits: Flexible schedule, 401(k) contributions, Health insurance, Employee discount on food and beverages, Professional development opportunities, Competitive salary
