Anticipated start date of the position is ASAP!
As a Restaurant Sous Chef, you will be responsible for the daily culinary operations in a specific unit. Your primary focus will be on food quality, kitchen management, staff training, ordering, inventory and participating in menu changes and development. You will work closely with the Chef de Cuisine and restaurant managers to ensure consistency in food preparation and adherence to company standards. This role requires creativity, leadership skills, and a strong understanding of various cuisines and culinary techniques.
Essential Functions
- Ensure the quality and consistency of food preparation across all kitchens, maintaining high standards of taste, presentation, and portion control.
- Train and mentor kitchen staff in culinary techniques, safety procedures, and food handling practices.
- Coordinate with restaurant managers to manage inventory, control costs, and minimize waste.
- Supervise kitchen operations during service hours, ensuring smooth workflow and timely preparation of orders.
- Monitor kitchen equipment and facilities, coordinating repairs and maintenance as needed.
- Stay current with industry trends and innovations in food and beverage to continuously improve menu offerings and culinary practices.
- Collaborate with purchasing and procurement teams to source high-quality ingredients and negotiate favorable vendor contracts.
- Implement and enforce health and safety regulations, maintaining cleanliness and sanitation standards in accordance with local health codes.
- Assist in hiring and scheduling kitchen staff to ensure adequate coverage and optimal efficiency.
- Oversee daily operations, ensuring adherence to company policies and standards.
- Recruit, train, and supervise hourly staff members.
- Manage the human resources tasks within the department to attract, retain and motivate the employees and hire, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, provide open communications, and support recommendations of discipline and beyond when appropriate.
- Creating, updating, all Standard Operating Procedures (SOP) and holding yourself and teams accountable to those same standards.
- Develop and implement operational procedures to optimize efficiency and maximize profitability.
- Monitor financial performance, including revenue, expenses, and budgeting for each location.
- Implement marketing initiatives to attract and retain customers, including promotions, advertising, and social media strategies.
- Resolve customer complaints and ensure high levels of customer satisfaction.
- Coordinate with vendors and suppliers to manage inventory and procurement processes.
- Maintain a positive and professional rapport with our staff, our guests, and our owners.
- Promote and provide a positive work environment.
Required Skills
- Strong leadership skills with the ability to motivate, lead, and manage a diverse team.
- Excellent communication and interpersonal abilities.
- Expertise in menu planning, recipe development, and food cost management.
- Creativity and innovation in culinary design, with a passion for exploring new flavors and cuisines.
- Knowledge of food safety standards and best practices in kitchen hygiene.
- Ability to work well under pressure and adapt to changing priorities in a fast-paced environment.
- Solid understanding of financial management principles and experience with budgeting and P&L analysis.
- Passion for the industry and to serve.
Education and Experience
- Culinary degree or equivalent certification from a recognized culinary institution.
- Minimum of two years in a leadership role; minimum of four years in the culinary industry.
- Previous experience in the banquet and events industry is a plus.
Physical Requirements
- Ability to stand, walk, and move around the kitchen and restaurant environment for extended periods.
- Capability to lift and carry up to 50 pounds occasionally.
- Manual dexterity and coordination for operating kitchen equipment and preparing food.
- Stamina and endurance to work in a high-pressure, fast-paced kitchen environment.
- Flexibility to bend, stoop, and reach overhead while working in confined spaces.
- Adequate vision, hearing, and sense of taste and smell for assessing food quality and ensuring safety.
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Night shift
Experience:
- Culinary experience: 4 years (Preferred)
- Culinary Leadership: 2 years (Preferred)
Ability to Relocate:
- Ada, MI 49301: Relocate before starting work (Required)
Work Location: In person
