Sous Chef

Description Summary: The Sous Chef is responsible to assist the Executive Chef with back of house operations while maintaining company standards and expectations. The position will ensure that preparations for food and beverage are in line with standard recipes, as well as maintaining a clean, safe, and organized workplace. Essential Duties and Responsibilities: Embody the standards of the brand by displaying professionalism in all forms of communication and performance Ensure continuous development in quality of guest experience, service, operational efficiency, and employee retention Work collaboratively as part of the management team to achieve company objectives in sales, service, quality, sanitation, and cleanliness by training employees and creating a positive work environment Expedite in a high-volume kitchen while maintaining quality and consistency Ensure all food and products are consistently prepared and served according to the recipe specifications Maintain clean kitchen stations and equipment by conducting inspections and preventive maintenance Responsible for supporting BOH operations, including food and labor cost Labor scheduling based on sales forecasting Conduct regular inventories according to the company’s policies to maintain proper stock levels and profitability Requirements Required Skills/Abilities: Excellent guest service and hospitality skills and professional presentation Strong people oriented leadership skills Strong analytical/decision making skills Proven success of building and cultivating strong positive working relationships Self-motivated with excellent organizational skills and attention to detail Time management and deadline oriented Ability to work flexible hours, including nights and weekends Education and Experience: Minimum 2 years culinary management experience preferably in fine dining Bachelor’s or associates degree in a culinary related field a plus Ability to work in a high pressure, fast-paced environment #J-18808-Ljbffr Berg Hospitality Group