Sous Chef

Overview The Sous Chef will have a passion for cooking and will lead the culinary team to ensure the kitchen runs effectively. The Sous Chef supports the Executive Chef in controlling culinary labor and food cost targets by overseeing scheduling, purchasing, and inventory systems. The Sous Chef provides supportive leadership to the Executive Chef and team members in daily operations. Responsibilities General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model Ownership mentality regarding the individual location and the brand, working directly with the Executive Chef in all aspects of day-to-day operations Hospitality awareness and collaborative skills with the Management Team on company initiatives, rollouts, and day-to-day operating norms Focus on Culinary, creating magical and one-of-a-kind experiences for our guests either directly or through our team members Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards and initiatives as they pertain to HR in the location Developmental strategy with team members, fostering an environment of continual growth and bench strength for the leadership team Strong attention to detail in all aspects of the business and day-to-day culinary operations Completion of any other duties as assigned by the Executive Chef Qualifications Degree in Culinary or a related field preferred At least 3 years of experience in restaurants with at least 1 year as a Sous Chef in a fine dining establishment Professional appearance Able to lift/move up to 50 pounds Able to work in a standing position for extended periods Available to work a minimum of 45 hours per week, with flexibility for mornings, evenings, weekdays, weekends, and holidays as needed Must be ServSafe Certified Must be proficient in Food and Alcohol Safety #J-18808-Ljbffr