Sous Chef

Benefits:

401(k)

401(k) matching

Dental insurance

Employee discounts

Health insurance

Wellness resources

We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. We are looking for a Sous chef to help us run a Michelin-starred caliber restaurant.

Qualified Sous chefs are candidates who have experience organizing and running a high-end concept, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests and helping to create a Michelin-caliber experience. This is a leadership position.

This position reports to the Chef de Cuisine

Qualifications :

Supervisory experience (required)

Tasting menu experience with a minimum 5 courses

Previous Sous Chef (or comparable leadership role) experience in a restaurant environment

Minimum of 3 years’ experience working in a professional and hospitality-driven restaurant.

Certified in all safety, sanitation, and food handling procedures.

English language, professional communications, math, and computer skills are required.

Be able to work in a standing position for long periods of time

Be able to reach, bend, stoop, and frequently lift up to 50 pounds.

All employees must maintain a neat, clean, and well-groomed professional appearance.

Ability to problem solve in real time.

Ability to lead a team with little to no guidance.

Essential functions and responsibilities:

Create a communicative, professional, and respectful relationship with the CDC, General Managers, Regional Managers, Directors, Ownership, and the team.

Ensure that all products are received in the correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Be able to manage service in the absence of the CDC

Lead by example to ensure that the team is continually striving to be better, yourself included.

Active engagement with guests; start and end the guest experience through opening and closing statements.

Working service daily is required.

Providing support to all team members and filling in wherever is necessary.

Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.

Attend all scheduled employee meetings in the absence of the CDC and bring suggestions for improvement.

Assist with inventory and purchasing responsibilities on a daily and monthly basis

Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner, such as uploading invoices and sending End of Day communications in the absence of the CDC

Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Travel

Travel may be expected for this position.