Position: Sous Chef job
About: Ensures excellence in guest satisfaction through commitment to a ‘Do Whatever It Takes Attitude’ and a hands-on, lead by example management style. This position involves assisting the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up. The role requires achieving or exceeding budgeted labor and other cost centers through proper planning and execution, overseeing weekly and monthly inventories, and ordering of food and supplies. Maintaining sanitation procedures and organization of work area according to OSHA regulations is essential for this position.
Requirements: At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment; Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality; Strong communication, leadership, and conflict resolution skills; Stable and progressive work history; Strong work ethic; Graduate of an accredited culinary program is a plus
Benefits: Vision, Medical, Dental, Paid Time Off, Life Insurance, Retirement, Extensive and well-rounded training program, Continued career development and growth opportunities, Generous employee discounts on dining, retail, amusements, and hotels, Multiple health benefit plans to suit your needs, Paid sick leave, Paid vacation, Monthly discretionary bonus potential
