Sous Chef

OverviewPorter Hospitality, a division of One Workplace, works with building owners and landlords to create destinations and experiences within commercial buildings that bring them to life. We design and operate everything from restaurants and cafes to wellness centers, catering operations, retail concepts, lounges, and event spaces within each building, bringing hospitality to new and existing amenities and activating them with regular events for tenants and members of the broader community.Porter is committed to the development of empathetic leaders, diversification of talent and increased representation at every level of our business. We believe in cultivating a culture of inclusion and are dedicated to building and retaining teams through removing unnecessary barriers to employment and providing opportunities for career growth. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or veteran status.Compensation range: $28 - $30/hr + tipsFull time employee benefits:15 days of PTO8 Paid holidaysMedical/Dental/Vision Insurance401k + Employer MatchWellness App with reimbursement of up to $500/yearPosition SummaryEssential FunctionsThe Sous Chef will complete a variety of creative, organizational and leadership tasks to ensure the kitchen runs optimally and patrons' meals are satisfactory. You will assist the Kitchen Manager in the kitchen. Responsible for assisting in all food production including that used for restaurants, banquet functions and other outlets. Assisting in development of menus, food purchase specifications and recipes. Develop and help monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Other responsibilities include:Collaborating with the Kitchen Manager to set item pricesStaying current on developing trends in the restaurant industryMaintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulationsAssist with inventory management and stock rotationTrain, mentor and develop line cooks and kitchen staffIdentifying and introducing new culinary techniquesPreparing meals and completing prep support as neededPrepare, assign and delegate responsibilities for the operation of the various outlets, restaurants and banquetAssist with food cost control and budget adherenceEnsure compliance with all policies and procedures that relate to F & B, as well as local, state and federal laws and regulationsEnsure safety of team members and cleanliness of facility and equipmentMonitor inventory of food, beverages and supplies to ensure we are meeting par requirements in all areasAssist the Kitchen Manager in conducting monthly inventoriesKeeping storerooms and refrigerator and freezer organizedAssist in ordering and receiving necessary food products, beverages and suppliesEnsures on a daily basis that all products are prepared and presented in accordance with brand or company standardsProvides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.Evaluates products to ensure that quality, price and related goods are consistently metEstablishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.Vendor/distributor management & delivery coordinationWork in tandem with cafe management to hire bar staff & conduct staff training/educationWorking with clients/Porter folks to tailor one-off menus/beverage programming for special eventsKnowledge, Skills, and AbilitiesExcellent oral and written communication and organizational skills.Excellent interpersonal skills with the ability to work as a team with internal departments, external vendors, suppliers, and customers.Professional demeanor and appearance with ability to handle confidential issues with discretion.Self-motivated and able to make decisions and exercise prudent judgement with minimal guidance.Ability to work under pressure and to prioritize workload, adapt to changing priorities, and meet aggressive deadlines. Ability to see the big picture.Ability to create and manage menu and inventoryKnowledge of Microsoft Office programs with ability to learn in house programs.Education/Experience3-5 experience as a Sous Chef or combination as it is relevant in a fine dining or hospitality setting.Associates Degree in a Culinary field, preferred.