Sous chef

Description The Head Chef is an organized and energetic individual with a passion for preparing delicious food and providing an excellent guest experience. The Head Chef hires and develops kitchen team members; maintains food and labor costs; and manages local health guidelines. Requirements State Issued Driver’s License and Reliable Transportation Background Check ServeSafe Certification (upon completion of training) Compensation $55K-$60K with bonus eligibility Benefits Medical, Dental, Vision, PTO, 401K with company match, cell phone reimbursement 50% off meal on duty and 20% off duty 5 vacation days (after 1 year of employment) Qualifications 3 to 5 years managing teams in high volume meal preparation and execution Has commercial kitchen knowledge and understands recipe measurements Has the ability to train and coach teams Is an effective listener and communicator Is a learner and is coachable Is creative and takes Initiative Is willing to lift and carry up to 20 lbs Has physical stamina for minimum 10 hour shift Role Responsibilities Has the ability to perform all BOH roles Prepares food items to spec and manages the execution of breakfast, lunch, and dinner shifts ensuring ticket times meet or exceed our standards Orders, receives, inspects, and properly stores food using the FIFO system Maintains all order guides, prep lists, monthly inventory count sheet and performs monthly inventory count Coordinates and executes daily duties for kitchen team members including prep and par levels, stocking stations, health inspection checklist, safety, sanitation, line check/food quality check, catering, and kitchen team management Contributes to financial success based on meeting or exceeding food cost budgets Handles food invoicing and accuracy Plans and executes monthly food features Interviews and participates in BOH new hire process Creates and maintains weekly/training schedules ensuring staffing levels are adequate and within budget Conducts bi-annual reviews of kitchen team members Manages partnerships with various restaurant vendors Maintains equipment and communicates with GM/AOD/OD about facility repairs and needs Facilitates relationships across FOH and BOH teams Participates in ongoing restaurant training Participates in scheduled restaurant events OUR MISSION To spread our love and passion for what we do one meal, one laughter, one experience, and one neighborhood at a time. Our main focus is to bring people together in a comfortable environment, to relax and have a good time, while providing unforgettable customer service. #J-18808-Ljbffr