Sous Chef

Sous Chef

The Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Chef de Cuisine. Scheduling kitchen staff and ensuring schedules are posted in a timely manner Consistently tracking kitchen inventory, preparing, and ordering all items for the restaurant and bar menus Recruiting staff and monitoring their performance Assisting in maintaining the overall food and labor cost Ensuring the opening and closing procedures for kitchen staff are completed Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations Ensuring that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times Maintaining food quality and ensuring guest satisfaction Assisting in developing control procedures and enforcing them Working closely with the Executive Chef and Chef de Cuisine on menu development and recipe standardization Taking responsibility for shift during absence of the Chef de Cuisine Monitoring equipment maintenance and condition Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required Knowing all state/local health codes and ordinances and ensuring that kitchen is complying Memorizing food recipes and food preparation instructions Remaining aware of culinary trends and always seeking to improve Works closely with the FOH team on menu training

Required qualifications: A 4 -year college degree in Culinary/Hospitality related degree Previous experience in hospitality or club operations preferred Ability to communicate in verbal and written form accurately and effectively with guests and Associates Experience implementing new food concepts and menus Experience with creating schedules, labor costing, payroll administration, and Associate performance management required Ability to handle multiple tasks and work well in an environment with time constraints Physical Requirements: Constant standing and walking throughout the shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

Benefits TN Visa provided Flight from home city to USA 3 months Housing and transportation provided 15 vacation days during the first year PTO of 5 days after 1 year Insurance plans