Come join our team at The Red Fox!
The Sous Chefs are responsible for assisting in food service and Back of House operations at the restaurant. Their primary goal is to maintain high levels of food quality & sanitation while keeping service times within acceptable ranges and assisting the Chef de Cuisine in achieving the goals and vision of the restaurant.
Weekend availability is required. We offer health insurance, and paid time off. We believe it is very important to have a healthy work/life balance and ask our salaried managers to work an average of 45 hours a week.
Responsibilities include but are not limited to:
- Preparing meals and food to meet the specifications of guests in a timely manner.
- Expediting orders to ensure quality taste or presentation.
- Responsible for providing supportive leadership to kitchen staff throughout food service.
- Ensure compliance of sanitation and food safety guidelines.
- Train, develop and retain qualified kitchen employees.
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
- Ensuring proper food temperatures when cooking and proper storage afterward.
- Keeping the workstation and kitchen equipment clean and organized.
- Taking charge of kitchen, closing and other side duties as directed by the Executive Chef.
- Taking on additional responsibilities in the absence of the CDC or EC to ensure that kitchen staff has proper direction.
Requirements:
- High volume restaurant experience
- Staff management experience: 1 year or more preferred
- Restaurant experience: 3 years or more required
Job Type: Full-time
Pay: $40,000.00 - $50,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Work Location: In person
