SOUS CHEF

Sous Chef

The 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.

Additional duties may include:

• Increase overall guest satisfaction
• Improved customer satisfaction metrics in social media and other tools utilized
• Work with and through teams, including servers, hosts, bussers, bartenders and kitchen, to provide great experiences for guests

• Grow sales
• Positive Year-Over-Year sales
• Achieve sales goals through phenomenal guest experiences

• Manage labor effectively daily
• Maintaining appropriate staffing pars
• Manage labor to the budget utilizing effective scheduling strategies with adjustments made for changes in sales

• Develop A players
• Help promote staff to hourly supervisors and salaried managers
• Grow employee culture through timely review process
• Select and develop hourly team
• Recruit and hire A players 12 months a year
• Refer at least 1 salaried manager annually

Outstanding candidates will

• Have an unusual focus on the guest experience
• Enjoy and excel in working with and developing teams
• Thrive in a fast-paced goal oriented environment
• Commit to the success of the team
• Encourage feedback for professional growth

Physical requirements necessary for the position:

All 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.