Sous Chef - Ocean & Acre

Sous Chef

Ocean & Acre is a dining destination combining the majesty and freshness of the land and sea. The menu at Ocean & Acre celebrates both local farm communities and coastal cultures with signature smoked meats, seasonal produce, shareable seafood dishes and an emphasis on the raw bar.

Benefits

As an hourly employee some of the benefits you can enjoy are:

• 50% employee discounts for you and up to 3 guests, at our many brands!
• 50% off room rates at the Monte Vista Boutique Hotel in Black Mountain, NC.
• Medical benefits after being full time for one year
• Referral bonus for bringing your friends on board
• Growth Track - Kick start your career in hospitality

Responsibilities

The Sous Chef works under the supervision of the Executive Chef, is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen. Duties include:

• Leadership and Management:
  • Lead kitchen team in chef's absence, and provides guidance to junior staff members.
  • Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost.
  • Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc.
  • Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations.
  • Responsible for executing new hire training for kitchen staff.
  • Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement.
• Kitchen/Culinary Operations:
  • Adhere to sanitation regulations and safety regulations
  • Aids in the development and maintenance of a thorough and accurate recipe file.
  • Assist with the preparation and planning of meal designs.
  • Ensure kitchen activities operate in a timely manner.
  • Resolve customer problems and concerns.
  • Maintain accurate inventories with ongoing inventory analysis and management.
  • Maintain accurate and timely costing of daily specials and menu items
  • Manage par levels for all chemicals, BOH supplies, and small ware.
  • Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment.
  • Responsible for waste tracking and control.
  • Effective and thorough management of unit cleanliness.

Requirements

• Possess and demonstrates excellent culinary skills
• Ability and willingness to work all BOH positions when necessary
• Basic Computer Knowledge
• Advanced knowledge of food profession principles and practices
• Experience with BOH systems, ordering, and inventory management.
• Experience in similar position
• Experience developing staff
• Management experience preferred
• Successful completion of Food Safety training required with 30 days of hire

Compliance Statement

The physical demands of typical of this position must be met by the employee to successfully perform the essential functions for the position. Reasonable accommodations may be available for individuals with disabilities. Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status. External hires may be subject to a background check/drug screen, depending on the position. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances.