Sous Chef

About the Job

As the Sous Chef at our full-service breakfast restaurant, you play a crucial role in maintaining the highest standards of food quality and excellence. Your responsibilities span various aspects of kitchen management, including purchasing, storage, inventory, and food preparation. Upholding safety and sanitation standards is paramount, and you will lead training sessions for the Heart of House team, covering cooking methods, preparation techniques, plate presentation, portion control, and food cost analysis. Working closely with the Head Chef, your goal is to consistently deliver the "WOW" factor in our culinary offerings, fostering creativity, enjoyment, and setting an example for kitchen staff.

Benefits Highlights:

• No late nights, ensuring you're home by dinner time every night
• Weekly pay and competitive hourly rates
• Comprehensive health, dental, vision, pet, and accident insurance plans
• Employer-paid short-term disability and life insurance plans
• 401k/Roth 401k plans for financial security
• Unlimited affordable telehealth program
• Generous vacation and sick time accrual
• Paid holidays, including Thanksgiving and Christmas Day
• Paid community volunteer time
• 100% paid meal benefits
• Opportunities for personal and professional growth, including field trips and community engagement
• Unlimited dance parties!

Position Specifics:

• Effectively manage Heart of House, ensuring adherence to company policies and procedures
• Enforce policies regarding personnel, administering corrective action when necessary
• Maintain quality standards for food, overseeing product quality in the kitchen
• Assist in personnel decisions, including hiring, training, and evaluating Heart of House
• Ensure proper training in safety and sanitation practices for all Heart of House team members
• Collaborate with the Head Chef on administrative tasks, including inventory, ordering, and scheduling
• Monitor equipment cleanliness and functionality, following preventative maintenance plans
• Contribute to controlling food and labor costs through requisition processes, organized storage, and waste control
• Provide leadership in safety and sanitation procedures
• Foster a fun, safe, and rewarding work environment for all

Is This the Role for You?

• Authorized to work in the United States
• Possess 2+ years of operations experience and 1+ year of leadership experience in food, beverage, and safety
• Demonstrate excellent basic math skills and proficiency in cash register and Point of Sale system operation
• Can communicate effectively in the predominant language(s) of the restaurant's trading area
• Can work in a standing position for extended periods (up to 10 hours) and handle a weekly workload of 45 to 50 hours

Equal Opportunity Employer

Salary: $65,000 - $68,000 / Year, plus overtime

Schedule: Full Time

Experience: Minimum 1 year of experience

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