SOUS CHEF

divh2Sous Chef/h2pThe Sous Chef has a vital role with a high degree of responsibility for all aspects of the food and food safety. Oversees all kitchen operations and monitors inventory and controls food costs, trains and supervises kitchen staff, monitors kitchen safety, places orders and aids the General Manager with decision making regarding the overall operation of the restaurant. Completes assigned projects in a timely manner and communicates effectively with the rest of the management team./ppAdditional duties may include:/pulliIncrease overall guest satisfaction/liliImproved customer satisfaction metrics in social media and other tools utilized/liliWork with and through teams, including servers, hosts, bussers, bartenders and kitchen, to provide great experiences for guests/li/ululliGrow sales/liliPositive Year-Over-Year sales/liliAchieve sales goals through phenomenal guest experiences/li/ululliManage Labor Effectively Daily/liliMaintaining appropriate staffing pars/liliManage labor to the budget utilizing effective scheduling strategies with adjustments made for changes in sales/li/ululliDevelop A players/liliHelp promote staff to hourly supervisors and salaried managers/liliGrow employee culture through timely review process/liliSelect and develop hourly team/liliRecruit and hire A players 12 months a year/liliRefer at least 1 salaried manager annually/li/ulh2Outstanding candidates will/h2ulliHave an unusual focus on the guest experience/liliEnjoy and excel in working with and developing teams/liliThrive in a fast-paced goal oriented environment/liliCommit to the success of the team/liliEncourage feedback for professional growth/li/ulpPhysical Requirements Necessary for the Position:/ppAll Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of thirty-five (35) pounds. Managers will also view a computer monitor and type/write on a regular basis. Team lift required on anything over twenty-five (25) pounds and/or an awkward lift./p/div