Sous Chef

$80,000 - $90,000 Per Year

Are you looking to inspire new talent and create a team you can be proud of? Great, then we WANT you! We're looking for an experienced Sous Chef to help develop an amazing team that will meet and exceed guests' expectations every time.

We offer excellent health benefits and a 401k w/ company match.

Job description:

The Sous Chef plays a critical role in ensuring the kitchen is sanitary, safe, and spotlessly clean, and that each Guest receives steaming hot and made from scratch food. The Sous Chef achieves this by adhering to all company and local county standards related to the proper cleaning and sanitizing of tools, utensils, and stations, along with recipe execution, and ordering, receiving, and storing practices.

KEY RESPONSIBILITIES

• Assist Executive Chef to ensures each Guest receives perfect food by ensuring the Back of House controls and standards are adhered to at all times.
• Maximizes productivity and efficiencies and minimizes waste by ensuring production levels, Team Member scheduling and sales projections are consistently accurate.
• Assist with conducting the periodic inventories and meeting set food cost goals.
• Adheres to recipe execution for all menu items and coaches and trains Team Members to adhere to the same standards.
• As a leader of the BOH, the Sous Chef is responsible for passing all health department inspections. Hires Team Members who have the energy, passion and ability to deliver perfect food to our Guests.
• Create an atmosphere which fosters a food culture that is embraced by both managers and Team Members.
• Assists with hiring Team Members who have the passion and ability to deliver steaming hot and made from scratch food and plus one service.
• Ensures the BOH is set up accurately for every shift and broken down accurately after every shift (par levels, labor, etc.)
• Ensures the BOH is broken down accurately after every shift.
• Conducts pre-shift meetings with both FOH and BOH Team Members on every shift.
• Conducts thorough and accurate line checks, correcting issues as they arise.
• Assists Executive Chef with BOH staffing needs and recruits Team Members as needed.
• Participates in the training and implementation of new initiatives and menu roll-outs.
• Manages all areas of the operations during scheduled shifts which includes on the spot decisions making, supporting the staff, 100% interaction with the Guest, and maintaining our main focus of Guest needs while enforcing standards for personal performance. This position also requires a FOH presence.
• Plays a key role in ensuring budgets are exceeded.
• Performs a variety of administrative duties.

QUALIFICATIONS & SKILLS

• The Sous Chef must be able to effectively be able to lead while maintaining a high level of professionalism and in a way the is in compliance with the Company's Workplace Civility Policy and all other company policies.
• In addition to BOH expertise, the Sous Chef must have experience with the FOH and have a guest service focus.
• Excellent communication and delegation skills.
• Must be able to lead by motivation and creating a positive work environment while still holding team members accountable for acceptable performance and conduct that meets company standards.
• Must be able to work in a fast-paced, multi-tasking, hands-on environment.
• Ability to establish and maintain positive and professional working relationships with Hourly Team Members, and Guests.

EDUCATION & EXPERIENCE

• High School diploma or equivalent required; four year or culinary degree preferred.
• Minimum 4 years' Chef/kitchen management experience required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Team Member is regularly required to stand, walk, use hands to handle or feel; reach with hands and arms; climb or balance; and talk or hear. The Team Member is occasionally required to stoop, kneel, crouch, or crawl, taste and smell. The Team Member must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

Reasonable accommodation may be available upon request. Job description:

The Sous Chef plays a critical role in ensuring the kitchen is sanitary, safe, and spotlessly clean, and that each Guest receives steaming hot and made from scratch food. The Sous Chef achieves this by adhering to all company and local county standards related to the proper cleaning and sanitizing of tools, utensils, and stations, along with recipe execution, and ordering, receiving, and storing practices.

KEY RESPONSIBILITIES

• Assist Executive Chef to ensures each Guest receives perfect food by ensuring the Back of House controls and standards are adhered to at all times.
• Maximizes productivity and efficiencies and minimizes waste by ensuring production levels, Team Member scheduling and sales projections are consistently accurate.
• Assist with conducting the periodic inventories and meeting set food cost goals.
• Adheres to recipe execution for all menu items and coaches and trains Team Members to adhere to the same standards.
• As a leader of the BOH, the Sous Chef is responsible for passing all health department inspections. Hires Team Members who have the energy, passion and ability to deliver perfect food to our Guests.
• Create an atmosphere which fosters a food culture that is embraced by both managers and Team Members.
• Assists with hiring Team Members who have the passion and ability to deliver steaming hot and made from scratch food and plus one service.
• Ensures the BOH is set up accurately for every shift and broken down accurately after every shift (par levels, labor, etc.)
• Ensures the BOH is broken down accurately after every shift.
• Conducts pre-shift meetings with both FOH and BOH Team Members on every shift.
• Conducts thorough and accurate line checks, correcting issues as they arise.
• Assists Executive Chef with BOH staffing needs and recruits Team Members as needed.
• Participates in the training and implementation of new initiatives and menu roll-outs.
• Manages all areas of the operations during scheduled shifts which includes on the spot decisions making, supporting the staff, 100% interaction with the Guest, and maintaining our main focus of Guest needs while enforcing standards for personal performance. This position also requires a FOH presence.
• Plays a key role in ensuring budgets are exceeded.
• Performs a variety of administrative duties.

QUALIFICATIONS & SKILLS

• The Sous Chef must be able to effectively be able to lead while maintaining a high level of professionalism and in a way the is in compliance with the Company's Workplace Civility Policy and all other company policies.
• In addition to BOH expertise, the Sous Chef must have experience with the FOH and have a guest service focus.
• Excellent communication and delegation skills.
• Must be able to lead by motivation and creating a positive work environment while still holding team members accountable for acceptable performance and conduct that meets company standards.
• Must be able to work in a fast-paced, multi-tasking, hands-on environment.
• Ability to establish and maintain positive and professional working relationships with Hourly Team Members, and Guests.

EDUCATION & EXPERIENCE

• High School diploma or equivalent required; four year or culinary degree preferred.
• Minimum 4 years' Chef/kitchen management experience required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Team Member is regularly required to stand, walk, use hands to handle or feel; reach with hands and arms; climb or balance; and talk or hear. The Team Member is occasionally required to stoop, kneel, crouch, or crawl, taste and smell. The Team Member must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

Reasonable accommodation may be available upon request.