Sous Chef

Our mission at High Street Hospitality Group is to create exceptional food and hospitality experiences, while supporting local, conscientious and sustainable sourcing. We are committed to providing an environment that supports professional growth and gives back to the communities   in which we live and work.

The Chef de Cuisine will oversee daily kitchen operations of the restaurant, working closely with the Executive Chef in order to uphold the quality of the food and culture across all savory platforms: full-service dining, private dining, catering, and pre-prepared production. You will also work in cooperation with the front-of-house management team to ensure efficient and profitable restaurant operations. 

Personnel Management: 

• Establishes and oversees all kitchen operations in line with company standards
• Develops and mentors the team through training, clear staff communication, constructive feedback, and performance review
• Creates a work culture for employees that aligns with the company culture through constant communication and reinforcement
• Ability to appropriately manage and schedule a diverse hourly staff
• Ensures consistent execution of company policies and procedures
• Manages and assists the kitchen staff in the procurement, production, preparation, and presentation of all food in a   safe, sanitary work environment

Culinary Oversight:

• Develops and executes consistent seasonal menus that align with the restaurants concept  Oversees all savory kitchen processes, production, and staff in order to ensure all product meets company standards for quality
• Extensive knowledge of ingredients and cooking techniques as well as processes
• Establish production processes that focus on speed, quality and volume
• Creativity in their approach to developing a seasonal menu that is inspired by the restaurant's concept
• Schedules and manages the maintenance and sanitation of the kitchen, kitchen equipment, and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, and corporate standards and regulations
• A solid understanding of food safety, health code compliance laws
• ServSafe Certified

Financial:

• Monitors, analyzes, and controls all labor and food costs in order to ensure budget and COG goals are met for savory area of kitchen
• Controls and manages inventory to reduce waste
• Collaborates with FOH manager and Head Baker/Pastry Chef to meet and/or exceed sales and budget targets

Additional Qualifications:

• Positive and enthusiastic disposition
• Ability to inspire and provide positive feedback reinforcement to team members
• Effective communication skills both written and verbal
• A strong sense of time management and ability to prioritize correctly
• A high level of organizational skills and adaptability
• An understanding of emotional intelligence, empathy, conflict resolution skills, stress management tactics
• Openness to new ideas and a strong desire to learn
• Have a true sen se of craft and honors the profession
• Understanding financial statements and budgets, HR best practices, training and working well in a collaborative team environment, goal setting, SOPs
• General computer skills and experience with cloud-based communication platform, spreadsheet creation and navigation, accounting software
• Experience with system development and implementation, trouble shooting skills
• Reputable experience from established Food and Beverage Operations
• An understanding of facility maintenance and best practices

  P hysical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.

Benefits include PTO, access to practical Health, dental and eye insurance, pre-taxed work expense spending programs, 401K with employer match programs, and many more!