Sous Chef Assistant Kitchen Manager

Benefits:

Dental insurance

Employee discounts

Health insurance

Paid time off

Vision insurance

Job Description:

Join the team at Waynesville’s first and only Scottish Pub & Restaurant! We’re a thriving, award-winning establishment celebrating nearly 4 years of success. Recognized as the #1 Pub and #2 Restaurant in Haywood County—along with numerous other awards and regional accolades—we’ve built a reputation for quality, community, and excellence.

We are looking to hire 1:

FULL TIME SOUS CHEF

Responsibilities:

Manage Kitchen Staff. Oversee staffing and training. Assist the Head Chef and oversee weekly kitchen staff schedule. Supervise cooking and prep. Ensure kitchen staff has knowledge of all menu items and executes every item correctly. Ensure kitchen staff follow safety and cleaning protocols.

Work shifts alongside kitchen staff. The Sous Chef will be working cooking line shifts along with the line cooks and quality checking presentation.The Sous Chef will need to know how to do every position in the kitchen in order to fill in wherever needed and train new staff.

Ensure that sanitation and cleaning protocols are followed by all kitchen staff members.

Inventory, ordering and receiving. The Sous Chef will assist the Head Chef in their absence.

Food Cost. The Sous chef will manage loss and ensure every loss is getting logged and documented appropriately. If the Sous Chef sees any unnecessary loss they will report issues to the Head Chef and work on a solution.

Skills:

Cooking in a fast paced restaurant kitchen

Strong leadership and management skills - can “put out fires” literally and figuratively

Leads by example, but also with compassion and a positive attitude

Works well independently and is self-motivated

Works well in a team environment and leading a team

Inventory, pars, & cost control

Familiar with kitchen sanitation measures and safety regulations

Knows how to cook on and operate flat tops, burners, ovens, and friers

Experience cooking lunch/dinner items in a restaurant kitchen.

Can lift and move boxes/objects 50lbs

Qualifications:

Minimum 4 years restaurant kitchen experience (required).

Minimum 1 year management experience (preferred).

Driver’s License and transportation (required)

ServeSafe Manager Certification or willing to get it (required).

NC Foodhandlers permit or are willing to get it (required).

Schedule:

Full time

Days & Evenings

Weekdays and weekends

Will vary at first, but will be able to get on a normal weekly schedule

Pay:

Salary 43k/year - 50k/year depending on experience

Benefits:

Health Insurance

Dental Insurance

Shift Meal

Employee Discount

Physical Setting:

Elevated Pub/Gastropub