Sous Chef

Sous Chef

The Sous Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning our food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Chef must share the commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation.

Competitive Salary

Pay to Play Performance Plan

Great Benefit Packages

• Participating in staffing responsibilities, including hiring, training, scheduling, and terminating
• Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste
• Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service, hospitality
• Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion
• Delivering excellent customer service including personally greeting and seating guests
• Resolving complaints from customers in a polite, effective, and friendly manner
• Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law
• Maintain, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations
• Providing regular, accurate, computerized reports of operations to executive management
• Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume
• Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
• Develop initiatives and incentives to build sales, profitability and guest counts
• Collaborating with sales and executive team to promote, book, and host public and private events
• Adhering to and enforce all applicable local, state and federal laws, rules, and regulations
• Performing other work-related duties as assigned

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.