Sous Chef - Rusty Bucket Columbus

RUSTY BUCKET RESTAURANT AND TAVERN is seeking a SOUS CHEF  to join our team!

Who are We?  A Fun, Fast, Friendly Neighborhood Tavern.

What is Your Role? To make “Raving Fans” of our Associates, Guests, Purveyors, Partners, and the Communities in which we do business.

Summary: It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties include menu planning, preparation of budgets, maintenance of payroll, food costs, and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control, and retention of nutrients.

At RUSTY BUCKET RESTAURANT AND TAVERN, we put our associates first and strive to continually offer great benefits and perks listed below:

• Opportunities for career growth, 80% of all positions promoted from within
• Dining discounts at any of our 60+ restaurants
• Health benefits for eligible associates
• Inclusive, fun, and creative environment
• Flexible scheduling, paid time off, and closed 7 major holidays!

WHAT WE ARE LOOKING FOR:

• A genuine approach to hospitality
• Individuals who exemplify leadership, kindness, and positivity
• “Yes, is the Answer!” Mentality
• Those that value teamwork, family, and community
• 2 + years of Sous Chef experience required

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times.
• Maintains, supports and promotes CMR Culture and philosophies.
• Understand and protect the financial assets of the company at all times.
• Control cost and maximize revenue
• Communicate in a timely and professional manner with the five major groups CMR does business with.
• Understand and be in compliance with all policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service within a restaurant.
• Establishes quality standards for menu items and for food production.
• Assist in controlling all costs pertaining to the kitchen.
• Maintain sanitation of restaurant to exceed Health Department standards.
• Maintains proper security of all restaurant personnel and guest property.

Supervisory Responsibilities: Directly supervises all Heart of House (HOH) associates and carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

 

RBRT is an Equal Opportunity Employer celebrating diversity & committed to creating an inclusive environment for all Associates.