Sous Chef

Overview The Sous Chef is a direct deputy to the Executive Chef. Their primary responsibility is to motivate and support the team in creating simple yet exciting food for the guests through the management of specific parts of kitchen operations as assigned by the Executive Chef. This person is responsible for developing staff to excellence, managing expenses as they relate to their assigned projects, and being a positive member of a unified management team. Operations Assists with the hiring process, which includes interviews, reference checks, and arranging for employees to fill out paperwork, and completes orientation for new staff Assists with ensuring proper training for all back-of-house employees and supports staff when and where needed Documents all staff and operations issues in staff journals and follows up on any issues from prior shifts Is knowledgeable of the restaurant policies, procedures, and systems, and can perform all opening and closing duties. Takes ownership of kitchen operations Leads back-of-house coaching and discipline, and provides positive feedback and reinforcement to all staff members Works with the rest of the management team to ensure high food quality and consistency Leads the team by example and knows when and how to support the staff Sets the tone: keeps morale up, energy up and out, and encourages teamwork Ensures daily, weekly, and ongoing side work is completed efficiently and supervises deep cleaning checklists to ensure completion Demonstrates sound judgement and the ability to make reasonable decisions in the absence of direction Is knowledgeable about food allergens and takes any allergy alerts seriously. Ensures that all allergy concerns are dealt with following the proper allergy procedures Controls labor costs by phasing employees appropriately Assists the Executive Chef with scheduling Is responsible for food cost, waste tracking, and review Controls and tracks all budgets assigned by the executive chef or general manager Possesses in-depth knowledge of all menu items: ingredients, cooking methods, and presentation Collaborate with the Executive Chef to develop and execute the Fresh Sheet specials Complete accurate inventory counts bi-weekly Learn and execute food and beverage ordering procedures while maintaining appropriate inventory levels Qualifications Must be at least 21 years of age. Working knowledge of Microsoft Office, Excel, Google Drive, and internet navigation. Must be able to communicate, write, and understand English. At least 3 years of restaurant experience in the back of house. Management experience preferred. Must have a current Municipality of Anchorage Food Worker Card or SERVSAFE certification. Benefits Medical, Dental, and Vision insurance Flexible Spending Account (medical and childcare accounts available) Accrued sick leave with pay, converts to PTO after 1 year 401(k) with employer matching up to 4% Dining discounts at our sister restaurants (Snow City Cafe, Spenard Roadhouse, South Restaurant + Coffeehouse, Crush Bistro) *Limited benefits available for jobs located at Crush Bistro, Muse x Crush, and PAC #J-18808-Ljbffr