Job Summary
We are seeking an energetic and detail-oriented Sous Chef to join our dynamic culinary team. In this pivotal role, you will supervise, delegate and work hands-on in kitchen functions with kitchen personnel to ensure high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen. Your leadership will inspire culinary excellence, uphold food safety standards, and support the creation of memorable dining experiences. This position offers an exciting opportunity to showcase your culinary talents while managing a busy kitchen in a fast-paced, hospitality-focused setting.
We offer quarterly bonus, excellent benefit package and over 4 weeks of paid time off in the first year of employment!
Responsibilities
- Responsible for the preparation and production of menus, development and execution of recipes.
- Trains, develops and evaluates personnel on proper use of standard kitchen equipment and tools, techniques and skills.
- Ability to relieve, assist or fill in any kitchen position as needed.
- Has basic product and menu knowledge as related to restaurant concepts.
- Has a genuine desire to lead the team in producing high quality products.
- Observes workers to ensure that methods of cooking, garnishes and portion sizes are as prescribed.
- Possess a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same.
- Manage staff and organize department functions in accordance with company guidelines.
- Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.
- Direct others in completion of a task or assignment. Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed.
- Arrange timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments.
- Work on actual project or service to help achieve the objectives of the department.
- Evaluate information to render an opinion or take action based on that information that will impact the department or function.
- Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).
- Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
- Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
- Interview and make recommendation of candidates for new hire.
- Determine if and/or when policy or procedural infractions by team members occur and issue the appropriate level of progressive discipline.
- Responsible for the timely evaluation of all direct reports and conducting introductory period and annual performance reviews.
- Maintains an open door policy and addresses all team member issues and/or concerns in a timely manner.
Experience
- Preferred minimum of 3 years’ experience in a managerial position of an upscale and/or high volume foodservice establishment.
- Degree or certification from an accredited culinary program preferred.
- Ability to fluently read, write and understand English.
- Must hold a current ServSafe certificate.
- Must possess knowledge of all aspects of running a kitchen, including food costing, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc.
- Must have full working knowledge of POS system.
- Physical ability to access all areas of the property.
- Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke.
- Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines.
- Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned.
- Ability to work with others, communicate well, receive direction; review your own work.
- Maintain a positive attitude toward work and interface with guests in a friendly and polite manner.
- Ability to address stressful situations with clients with dignity and the utmost tact and politeness.
Join us to elevate culinary standards while leading a passionate team dedicated to delivering exceptional hospitality experiences!
Pay: From $45,500.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
